The morning that we celebrated my daughter’s birthday I made pancakes and our usual peanut butter syrup to go with them. While making them I had an epiphany. Add cocoa! It doesn’t decrease the healthiness of the sauce, it just adds an extra element of YUM! I bet you can guess what my daughter (and husband’s) reactions were? They were scarfing them. Go figure.
The original recipe that I have for the Healthy Peanut Butter Syrup only calls for 1-3 tablespoons of agave but in this I put 2-4 depending on if my peanut butter had sugar in it or not. I’m sure you won’t mind taste-testing this sauce to see if it needs more agave.:)
- 1½ cup non-dairy milk (I used unsweetened soy milk), split up
- ¼ cup cocoa
- ½ cup peanut butter
- 2-4 tbsp agave, maple syrup or honey
- 1 tsp vanilla
- In a small bowl, whisk together ½ cup milk with the cocoa. stir this well until it is smooth.
- Place the remaining 1 cup of soy milk in a sauce pan and add in your milk/cocoa mixture. Add the peanut butter and agave as well.
- Heat over medium-high heat, stiring often, until the edges begin to boil. Remove from heat and add the vanilla. Let the sauce cool to a comfortable eating temperature.
- *If you would like the sauce to be a little thicker, simply boil a little longer until it reaches your desired consistency. Remember that the sauce will thicken some as it cools.
I used this chocolate peanut butter sauce for topping our pancakes, but it would also be excellent on top of ice cream, as a dip for fruit, and anything else your heart desires. If you come up with any brilliant ways you like to use this sauce, please share your idea with us!