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Paleo-Friendly Chocolate Mint Syrup

Amy Woessner

"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."
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10 m servings 203 cals
Original recipe yields 10 servings

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  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

Per Serving: 203 calories; 0.6 g fat; 53.7 g carbohydrates; 1 g protein; 0 mg cholesterol; < 1 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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's that good. It's pretty thick so be ready to warm ...