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GUUUUYS – this Date Chocolate Syrup is exactly what you need for your ice cream sundaes this summer. Just two ingredients and no sugar added!
I have been craving all things chocolate, like chocolate milk and especially chocolate syrup over my homemade vanilla ice cream. But both those things require Hershey’s Chocolate Syrup. I found some dates in the back of our pantry and I remembered dates can be made into syrup. Date syrup + cacao and boom – Date Chocolate Syrup was born.
To make this syrup just takes 2 ingredients, dates and cacao or cocoa powder.
How to Make Chocolate Syrup
- To make the syrup, start with about a cup of dates, pitted and opened.
- Bring a kettle of water to a boil and once it’s hot, pour the hot water over the dates.
- Let the dates sit for TWO HOURS. This is important to get the dates as soft as possible and to rehydrate them, so don’t skip this!
- Once the dates are softened, mash them with a potato masher or a fork. Mash until they’re really mushy and haven fallen apart.
- Using a cheese cloth (I use a clean, old, cut half of a pillow case. Works like a charm!), squeeze the dates until all the liquid is out of them.
- Take the date water and add it to a heavy bottomed pan. In separate small bowl, mix a small amount of the cacao with a small amount of the date water. Repeat this step until the cacao is fully incorporated – it should look smooth like chocolate mousse.
- Add the chocolate mix to pot with the rest of the date water. Bring to a boil, stirring consistently so the bottom of the pot doesn’t burn. Keep watch of the pot, so it doesn’t over flow. Keep cooking until the syrup until it has a honey-like consistency.
- Remove from heat and pour the date chocolate syrup into a jar and let it cool, uncovered.
Does Syrup Need to be Refrigerated?
Yes! highly recommend refrigerating the syrup so it stays fresh. Don’t worry – it will keep its liquid consistency in the fridge.
Use it for sundaes, chocolate milk or even in your morning coffee!
Date Chocolate Syrup
Equipment
- Heavy Bottomed Pot
- Cheesecloth
Ingredients
- 1 Cup Dates, pitted and cut open
- Hot Water
- ΒΌ Cup Cacao Powder or Cocoa Powder
Instructions
- Bring a kettle of water to a boil and once it's hot, pour the hot water over the dates. Let the dates sit for TWO HOURS.
- Once the dates are softened, mash them with a potato masher or a fork. Mash until they're really mushy and fallen apart.
- Pour the dates through a cheese cloth and squeeze the dates until all the liquid is out of them. Discard the date pulp.
- Take the date water that you just squeezed and add it to a heavy bottomed pan.
- In a separate bowl, mix a small amount of the cacao with a small amount of the date water. Repeat this step until the cacao is fully incorporated - it should look smooth like chocolate mousse.
- Add the chocolate mix to the pot with the rest of the date water. Bring to a boil, stirring consistently so the bottom of the pot doesn't burn. Keep watch of the pot, so it doesn't over flow. Keep cooking until the syrup until it has a honey-like consistency.
- Remove from heat and pour the date chocolate syrup into a jar. Let it cool, uncovered. Once cooled completely, place in the fridge for up to 1 month. Enjoy!
I love that there is no sugar added in this recipe. Such a great idea to use dates instead!
aw thanks Gwyn!
This syrup sounds so delicious! I love how easy it is to make, too. I can see this on ice cream or also as part of a savory recipe with pork chops. I can’t wait to make this!
on porkchops?! that’s adventurous but hey I’d try it lol
I’ve been wanting to make something with dates and this was it! This went well with my pancakes. I love the sweetness along with chocolate!
on pancakes wow, like a pancake sundae!
What an absolutely wonderful recipe! This sauce s so tasty, and I love that it’s made from wholesome ingredients.