Recipe By Amy Woessner
Rating
Published Dec 1st
Prep 5m Cook 5m Additional - Ready In 10m
Servings 10 servings Calories 203.1

I mix this with a shot of espresso, coconut milk, and ice for a paleo-friendly iced coffee. Store in an airtight container in the refrigerator for up to 2 weeks. Store in the freezer for later use.

Recipe Ingredients

  • 1 (24 fluid ounce) bottle light agave syrup
  • ½ cup unsweetened cocoa powder
  • 1 ½ cups chopped fresh mint

Cooking Directions

  1. 1 Combine agave syrup and cocoa powder in a saucepan; stir in mint leaves. Bring mixture to a boil and cook for 3 minutes. Remove saucepan from heat and cool syrup to room temperature. Strain syrup through a fine-mesh strainer, pressing the mint to extract the liquid.

Nutrition Facts

  • Calories 203.1
  • Carbohydrate 53.7 g
  • Fat 0.6 g
  • Fiber 4.6 g
  • Protein 1 g
  • Saturated Fat 0.3 g
  • Sodium 1 mg
  • Sugar 48.1 g

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Reviews

  1. This is sooooo good and simple to make. Pour it in some coconut milk pour it on a cake or some ice cream or simply lick it off the spoon...it's that good. It's pretty thick so be ready to warm it up when you want to use it. Thanks for the great recipe.
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