22.08.2009 Syrring things Up.

A bit of a quickie this week as I find myself drowning under a mountain of things-that-need-to-be-done-right-now-or-else. I used your basic chocolate syrup recipe and took it over the edge. The peanut butter edge, that is.

I like Dutch-processed cocoa because it is intense. If you’re a wimp, go for normal. You big wuss, you.

Pour it on top of good vegan ice cream or on your significant other, add to milk alternatives or more such delicious crap. (The amount of syrup you’ll want to add to things will entirely depend on your dedication to giving yourself a sugar rush.)

Chocolate Peanut Butter Syrup:

1/2 cup (40 g) Dutch-processed cocoa
1/4 cup (64 g) natural, creamy, salted peanut butter (add a pinch of salt if the only PB you find is unsalted)
2 cups (384 g) Sucanat
1 cup (235 ml) filtered water
1 teaspoon pure vanilla extract

Using a blender, combine all ingredients (except extract) until perfectly smooth. (Be careful to go slow when you start blending, if using a hand blender, so that the cocoa powder doesn’t fly everywhere.)
Transfer into a medium saucepan, bring to a boil. Lower heat to medium and let boil for about 3 minutes. Keep an eye on it and whisk
occasionally as it has a tendency to rise!
Stir in extract once the saucepan is off the heat.
Let cool completely. The syrup will thicken a little as it cools. Transfer into an airtight container and store in fridge.

Yield: 2 1/4 cups (530 ml)