2 1/2 ounces bittersweet chocolate, chopped into small pieces
1/3 cup unsweetened cocoa powder
1/4 cup dark brown sugar, packed
1 teaspoon instant coffee granules
1 cup hot water
1/4 cup agave syrup
2 1/2 teaspoons vanilla extract
How to Make It
Combine first 4 ingredients (through coffee granules) in a food processor. Process until finely ground (about 1 minute).
In a small saucepan, stir water and agave syrup together; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until sauce is smooth, scraping down sides as needed. Transfer to a container and refrigerate until chilled (at least 2 hours). Stir before serving over fruit, ice cream, or banana bread.