Healthy Chocolate Sauce

I love that stuff too!! I have a jar at home, but I’m still intrigued by making my own. 🙂

Looks so chocolatey! I’ve never tried the Artisana Cacoa, but I’ve heard mixed reviews. It looks delicious though!

I did something similar to this and then used the chocolate sauce to dip a frozen banana (on a stick) in. I then rolled the frozen, chocolate covered banana in crushed peanuts. So good!

here they want 20 $ for that jar!! well 18.95 but thats pretty much 20 with tax! its so rediculous!!! they know were addicted, so why they gotta make us feel like addicts by having us go broke for it lol <3

That looks amazing, miss Katie. You do your chocolate-covered roots proud :).

I still haven’t tried this, it looks so dang tasty I probably couldn’t stop myself from eating all of it.

The chocolate butter sounds absolutely amazing! Definitely keeping a note of this recipe. 😀

…definitely just “taste tested” half the batch. it’s like chocolate truffles on a spoon. brb gotta go get more.

Wow, I thought I’d be the first to make this, but two other people ALREADY beat me to it??? 🙂 🙂

Katie, this stuff is amazing! So good I can’t stop eating it. And you are 100% right that it’s better than cacao bliss, which I was skeptical about until I tried it. My word, it’s good. You just saved me an hour’s drive to my nearest Whole Foods, because I can get the coconut oil locally.
Now if you’ll excuse me, I’m off to eat some more :).

Thank you Katie! I actually took a leap of faith and made the recipe today, adding 1/8 tsp coconut extract just to be safe. MY GOODNESS! Your coconut butter is amazing! Thanks for another award-winning recipe 🙂

I have tried recreate Lara bars and lots of thai food 🙂

I try to recreate just about everything I love, from nut butters to larabars and salads and veggie burgers.

I’ve always been really adventurous in the kitchen though. I’m definitely not afraid of throwing random ingredients together in order to possibly make something yummy!

I have not tried to recreate anything, but I am planning on making my first smoothie soon to mimic one from Starbucks that I like. 🙂

I’m sure we’ve all had those disastrous (and pleasant) experiences in the kitchen trying to recreate our favorite dishes. To me, however, the most pronounced of these ventures is the desire to recreate serving sizes and the general processed appearance of food that we see in most advertisements and in chain restaurants. The issue here is that the appearances of these products is created in the use of thousands of synthetic chemicals (see http://photocritic.org/food-photo-tricks/ for examples… motor oil!). I’m still in high school, but even having taken some basic Foods courses in middle school, I’ve had the opportunity to become more aware of the realities of nutrition. One of the very first recipes I made was muffins: my entire class learned that the mountainous, peaked-cap appearance we’d grown to associate with store-bought muffins actually meant that the muffin had been over-mixed. The muffins we made were small, tiny enough to cup in the palm of a tween-age hand, as opposed to the gargantuan cake-muffin monsters that Costco has made popular. The same thing applies to serving sizes: just because a restaurant shows dishes upon dishes of food doesn’t mean that it’s indicative of what a healthy meal should look like. Our experiences in recreation are based largely on our sensory perception of food. I think that if we learn to savor the natural flavors of healthful food, we’ll be a lot healthier as a society. Take a look at your recipe for chocolate butter! All-natural, no preservatives, and packed with healthful nutrition. There is such a thing as healthy “packaged” food (like this coconut oil, agave syrup, etc, etc, etc – in moderation, of course), and learning to embrace it alongside local, organic, and vegan ingredients is what has been the biggest nutritional wake-up call for me.

I’ve tried to recreate the biscuits at Red Lobster, Lara Bars and most recently – the coconut butter. (I was NOT successful on this last but did get it down to an interesting paste I can use)

I tried to recreate Nutella. It was an epic fail haha!

Panera had a salad the summer I was studying for the bar and it was delicious. They discontinued it, but I started making that at home. A salad isn’t too hard to recreate, although I didn’t quite get the dressing.

My grandmother found the biscuit recipes from Red Lobster *and* Bojangles somehow. Love them.

I think I’ll have to get myself some coconut oil soon …

About re-creating restaurant dishes: My mum made up a recipe for a (vegan) bean & vegetable soup she ate at a café and it rocks!
I’d love to recreate more restaurant dishes but we’re not eating out often.

I’ve tried to re-create honey almond butter, which is pretty easy to do and turns out great. I haven’t tried to re-create anything too tricky yet…. 🙂

Thanks for having such a cool contest/giveaway! 🙂

I’ve definitely tried to recreate dishes/products- Silken Tofu, by adding Agar-agar to soy milk, and blondies from a local restaurant that I used to be OBSESSED with. My recipe didn’t come close 🙁

I’ve never, ever tried coconut butter before–chocolate or regular!
Guess I have to get on that asap! 🙂

I make homemade larabars with your fudge baby recipes!

I’ve tried to recreate many things, such as pasta sauce, cookies, ice cream, breads, noodles, and of course my favourite: chocolate ganache. Some of my creations don’t turn out too well, but I’m always trying new things. 🙂

best thing I’ve tried to recreate was chocolate peanut butter- yum! I have been giving it away as housewarming/birthday/Ilikeyouhaveapresent gifts ever since. I’ve also tried making graham crackers a few times. They taste okay, but not much like the real thing, and definitely not good enough to be worthy of chocolate pb.

I have made homemade oreos! It was an attempt to prevent my brothers and dad from chowing on the transfat laden variety… I used non-hydrogenated palm fruit oil to make the filling. The cookies were quite fantastic (recipe on smittenkitchen.com)!

do this with restaurant dishes all the time, especially things like sandwiches and salads.

I always try to recreate tzatziki (the white cucumber sauce on gyro but Greeks use it on a ton of other stuff too) into a vegan friendly dip..have yet to succeed!

ive tried coconut creme larabars–yum!

Oh, yes! I’ve attempted to make home-made, all-natural Twinkies before–a complete disaster! I’m convinced that whatever toxic elements they are made with is the spongy-cake’s binding agent!

I’ve tried to re-create my favorite baked potato soup… but it never quite tastes right.

and, you’ve been tweeted about! http://twitter.com/ChelseaRAR/status/14947392713

I try to make flavored nut butters myself because it is a lot cheaper, and I think they taste better too!

Def! I ‘ve tried to recreate Whole Foods tofu egg salad a million times…it never ends well sadly. d

It’s fun to browse through all the comments and see what people are making at home! My plan for our supper tonight is re-creating Cracker Barrel’s hash brown casserole….so good. Nice to have a breakfast night once in a while because heaven knows we’re hardly ever together in the mornings!

I’d love to enter to win! I’ve recreated several dishes. I think my favorite though is my roasted potato recipe that is almost identical from my fav greek restaurant!

I used to LOVE the frisco melt at Steak ‘n Shake but it’s SOOO terrible for you so I decided to make my healthified version. I ended up using two veggie burgers, a blend of fat free thousand island and fat free ranch dressings for the sauce, and cheese made with 2% milk. I put it on sourdough bread, sprayed it with a little olive oil, and grilled it on my panini maker instead of slathering it with butter and frying it. It tasted the exact same and left my feeling satisfied without the guilt!

ALL the time! i love doing a healthier version of my restaurant /packaged food favorites. one of my best attempts has been the peanut kale salad at M Cafe de Chaya. They’ve posted the recipe on their website, but I tried to further healthify it by using almond butter instead of peanut butter and stevia instead of rice syrup. YUM is all i can say! not so much for many of my other “creations.”

I have tried unsuccessfully to recreate a tofu dish from my local Chinese restaurant. FAIL!

I love recreating pizzas from restaurants like BJ’s, but of course healthier versions! 🙂 pizzas are yummers.

I remake things ALL the time! The homemade versions are usually so much better and healthier.
With the exception of nut butters, which for some reason never turn out as smooth or creamy or tasty :\
But I’ve made homemade poptarts, donuts, bread, thin mints, a kibbeh dish I ate at a restaurant once that was really good, and so many more restaurant dishes. I’m always picking up ideas. I also love getting cake decorating ideas!

I’ve tried to recreate Pb&Co. Dark Chocolate dreams! but mine came out like milk chocolate peanutbutter 😛

I’ve tried to recreate the minestrone soup from Olive Garden.

I’ve tried to recreate nutella- total success… tried to do some granola bars- a crumbly mess 🙁

I do make a mean veggie version of a Big Mac!

Of course! I love fake chicken but can”t but any without egg whites around here. Therefore I have perfected a setian recipe that satifisys the craving!

I recreated Panera Bread’s whole grain baggette at home! Now I need to perfect my black bean soup, and I will save a LOT of mula!! 🙂 HOPE TO WIN!

Although I haven’t tried to recreate anything packaged at the store YET, my mom ALWAYS used to recreate meals we had in restaurants when I was growing up. For some reason it drove me crazy (I am thinking it was because it took the “fun” out of eating out?), but now I love it!

i tried to recreate channa masala, an indian dish with chickpeas. it was edible, but not the same

I’ve recreated jalapeno ranch dressing from a restaurant. And peanut butter cookie larabars.

I used the fudge baby recipe to recreate my favorite homemade larabars in cashew larabar flavor 🙂

well – you know all about my “recreation” of Dark Chocolate Dreams!! (without knowing what the real thing tastes like!)

But I am always trying to recreate meals I eat in restaurants at home – one of my favourite vegetarian dinner party dishes to make is spinach and ricotta cannaloni after having it in a restaurant and recreating it at home. Basically if you are veggie and coming to my house for supper – there is 99% chance that’s what you’ll be having! I’m sure I could do a vegan version if you’re ever in the UK!!!

Awesome recreation!! I have created a hummus recipe that is absolutely fabulous!!

I always try to recreate foods I enjoyed from a restaurant. A few weeks ago, I ordered baba ghannouj and enjoyed it so much that I bought an eggplant and made my own. I actually thought my version (made from a Vegetarian Times cookbook recipe) was tastier!

I am always recreating – Like some of your other readers I have tried Nutella and Reeses PB cups. Those I have done OK on. But… my challenge has really been marshmallows! Still working on that…

I’ve never tried coconut butter before, but it always looks so good in your blogs!

One dish that I absolutely loveeeeee but haven’t been able to successfully recreate is a vegetarian-ized pad thai dish at my favorite hole-in-the-wall thai restaurant! I don’t know how they make it so good!

I had the most amazing sweet potato mash a few weeks ago. Can get close but just not the exact same… sweet pot, cinnamon, maybe some citrus?? Been wanting to try that coconut butter…

I always get good ideas for salad toppings at restaurants and recreate it at home!

I have never tried to recreate Nutella, but I have always wanted to.

Hi 🙂 I enjoy checking out your blog for creative ways to fix veggies and other things. I’ve seen you mention coconut butter several times and would love to try some, so I thought I’d bite:

One thing I tried recreating at home is this special Indonesian soup. I actually like it best the way my in-laws’ house helper makes it, but I have also had it in a restaurant. Anyway, it’s a bit harder to recreate (even though I obviously could get the recipe) since his in-laws (and their house helper) live in Indonesia, so I can’t get all the ingredients here. It’s like chicken soup but with lots of awesome add-ins – rice noodles, hard boiled eggs, tofu chunks, tempeh chunks, green onions…

I’ve tried to recreate so many things, but they rarely ever turn out the same. But! Sometimes they’re better, so I’m not complaining. 🙂

Okay, I know that you have your own version but looong ago when I worked as a hostess, the restaurant I worked at had a “new” cauli mashed dish. Of course it was delicious, and of course it was laden with butter and cream. So, I decided then and there that I would make my own. Simply stem fresh cauli, then throw into the food processor. I like my a little chunky 🙂 Add Penzey’s spices and it’s soooooo divine. My hubs even likes it which is saying a lot. Trust me. He doesn’t like 90% of “my” food.

I make my own gluten free oreos! 🙂

Hey Cassie!! Nice to hear from another Cacao Bliss-lover 🙂 :).

Want some Artisana Coconut Butter? Yes, yes, yes, please! I would love to try them out! They look so yummy and creamy… mmmm, goodness in a jar!

this sounds absolutely amazing; as someone who is discovering how wonderful coconut is; I would love to try the Artisana products!

Hey girl, I have actually made this before, MANY times. Your spot on recipe has saved me a ton of $$$! I’m a chocoholic just like you, so this is my favorite of your coconut butter recipes :).

This looks amazing! Like some sort of brownie batter frosting consistency! I’ll be trying this ASAP!

This looks delicious. I love chocolate and coconut!!! I hope I win!!

Sue

This sounds like the best recipe with the artisana coconut butter> simply because I love cacao. Hope I win.XD I know I won’t. lol

I LOVE Artisana and would feel SO lucky if I could win — here’s to luck be a lady

Made this last night using Agave and added a bit of vanilla extract. Too delicious! Thanks for the terrific recipe!

0.0 ok wow, i have coconut oil hidden all over my house, why? because my hair is past my butt and i use it as conditioner.. i didnt know i could cook with it.. i will be trying this.. oh but you are wrong about coconut oil being nonperishable.. it does go bad, it gets a stink when its gone bad.. and there is a difference between unrefined and refined coconut oil.. in my experience the unrefined stuff goes bad first.. but it smells better.. anyway, can it be sweetened with splenda? i dont have agave, or even real sugar..

I’m in love with plain coconut butter, so I can imagine how much I’d love a chocolate one! Do you think this would work if I used coconut butter instead of coconut oil? Thanks Katie!

Just had to add that I’ve made this several times and its amazing and perfect and so chocolately that I actually giggled out loud the first time I tasted it. (and many times after that)

I don’t have any agave nectar… 🙁 do you think brown rice syrup or honey would work?

This is probably the best tasting chocolate….ever I think.

I am in love with your blog! I can’t wait to try some of these…I was just lamenting the fact that I need to give up some of my favorite decadent desserts b/c of their sugar, fat, and calorie content…but these actually look healthy-and DELICIOUS!! Thanks so much for this blog for dessert junkies like me!

Hi Katie, I made your homemade Luna bars and they turned out great except for the no-sugar chocolate sauce. I used unsweetened cocoa, stevia extract drops and refined coconut oil. After following your directions I mixed and mixed and the sauce never get smooth, it had a gritty texture. I spread it on the bars anyways and froze them. When I took them out the freezer the coconut oil separated from the cocoa and froze in pools on the bars. Is this because I used refined coconut oil? Please help!

I made this chocolate sauce, and poured it over popcorn tonight. AMAZING! Then, I froze the leftover chocolate. So yummy! Thanks for this recipe.

I got really impatient while I was waiting for my cake batter donuts to cook in the oven, so I decided to whip some of this up. I didn’t have agave on hand so I used HyVee Sugar Free pancake syrup instead, and it actually worked fine. Both tasted sooooo delicious! Thanks for being there whenever my sweet tooth starts growlin’!!

Hey Katie,
I love your site and recipes because I have a ton of allergies and the one that I have made have been very tasty. However, I have a question for you. I am extremely allergic to coconut (coconut, coconut oil, coconut butter, etc), so what can I use instead of the coconut products you recommend especially in this recipe? Thank you!

I made your chocolate today and my kids loved it. I, unfortunatly, cannot eat chocolate 🙁 so I couldn’t taste it myself. However, my recipe turned out more “fudgey” than I was expecting. I thought it would be firm and “breakable” as you said could be done for chocolate chips, but mine was more “bendable”. Any thoughts as to what might have happened? I spread it in a pan and put it in the freezer as the recipe instructs.

So how many 30 gram chocolate bars does the 3-ingredient chocolate bar recipe make?

Would definitely be helpful if the yield amount was listed (then the calorie count can be put in context)

This is an AWESOME recipe for chocolate lovers that must go sugar free. I will say one thing though, invest in some super high quality cocoa powder. Using “grocery store” brands, even the nicest ones there, will produce a fairly bitter product. I recommend either Cocoa Berry Extra Brute or Valrhona. Valrohna is quite costly, but an amazing product. I always go for Cocoa Berry Extra Brute as it is about half the cost. Right now a 2.2 lb. bag is only 23 dollars on Amazon.

Katie, I saw that you can use this recipe as chocolate chips is you use the sauce option. Would that work if you used them for baking required chocolate chips as well? Or would it Melt? Thanks for your help and all of your amazing recipes!
Tracy

So glad I found your web site, it was by accident , but a good one , was looking for receipes low or with no sugar or flour and your receipes fit the bill. They are all great tasting and easy to make my husband even likes them and he doesn’t like healthy. My favorites are your frostings and cakes as I have a real sweet tooth. Thanks , keep up the great job

Katie, I always wanted to make this recipe, but coconut oil here in Brazil is really, REALLY expensive! Also, I’m not a completely vegan, so do you think butter would work? Please, answer, I’m dying to make it! Thank you <3

Looks delicious! Wondering though, could i use honey or maple syrup instead of the agave or would that not work?

I also tried to replicate Artisana’s Chocolate bliss. I do it a little differently. The ingredient label said coconut butter, chocolate, agave and, I think (haven’t seen the jar in a long time) cacao butter.

I make my own coconut milk from organic bulk shredded coconut, to ensure no additives and it’s much cheaper. I buy 22 pound bags of Let’s Be Organic shredded coconut.

I am gluten-free, sugar-free and animal dairy free. Coconut milk is my dairy. This ‘candy’ treat is one of my fallback survival treats when I need an indulgence. I am very disciplined about what I eat because of health challenges, which, btw, I manage well because I am so careful. The great thing about this ‘candy’ is that it gives healthy fat. And with the almonds morphed into chocolate almond butter or chopped almonds added to your bars, you get all the benefits in almonds.

I had also enjoyed coconut butter and clearly the chocolate bliss had same texture.

Here’s my recipe, amounts every time I make it. I do it in a blender and it counts as raw.

2-3 cups organic coconut flakes, put in blender and blend on high until it melts and gets warm. The friction of a good blender turns it warm and liquidy.

1/4 pound raw cacao butter. With the coconut warmed up, I chop up the raw cacao butter. Small pieces melt faster. I run the blender until the cacao butter is also warm and liquidy in with the coconut warm liquidy butter.

A dash of vanilla

Stevia. I use white organic stevia powder, and I forget it as much as I add it. This stuff is tasty without added sweetener. Depends on your taste. I don’t feel good about agave for anyone — studies about it show problems. Plus I have diabetes and agave is higher in sugar content than stevia.

1/2 cup of raw cacao powder, blend away and in a total of a couple minutes you have a pure liquid that will harden just like coconut butter is hard at room temp. You can pour it into bar molds, ice cube trays or just put it in a jar and eat it like butter. You can add chopped nuts to bars or the jarred butter.

My friend and healthy eating pal skips the almond butter and adds chopped almonds to his poured-into-mold chocolate bliss bars that he refrigerates. They do okay at room temp but if the bars are thin, best to keep them cold until you eat.

You could add fruit — into the blender or chopped, like raspberries. Haven’t tried it.

You can add mint flavor. A dash of cayenne. Depending on one’s mood. Even Indian curry can be a nice touch when done lightly.

I don’t eat an all raw diet but I do try to keep what I eat as raw as possible. Doing chocolate bliss in a blender counts as raw because although the food gets some heat, it’s not full blown cooking, it’s friction!

I am sure what your recipe yields is delicious.

I usually add 2 cups raw organic almonds when the chocolate liquid is all warm and gooey and blend several minutes to get chocolate almond butter.

Wow! I found what I was looking for :)) Healthy, easy, quick and delicious. Plus a great look on the finished product on a lightly frosted chocolate cake. Thank you for sharing this with the world!

I just made this and its DELICIOUS! So wonderful! I put some of it in my Greek yogurt, along with some flaxmeal – good decision 🙂 . I was wondering what the shelf life of this butter is (I’m sure it won’t last long because it’s so darn good). I wonder because I go to college states away from home (and from handy food processors at my use) and would like to make some ahead of time and keep it in my dorm with me. Thank you!

I want to make for my younger siblings, but we have no liquid sweetener at all. Can I just use vanilla extract or something? Google has not helped at all with this question..

How do you store the chocolate sauce and for how long can you store it?

Hey Katie, any alternatives to using the agave or vanilla drops? Any other sweetener likely to work? I’m not a fan of agave at all but I’ll see what I can do about getting the drops. Historically I’ve had problems with bitterness and stevia and am apprehensive about using it. Thanks!

Does this make enough to cover the “Refined Sugar Free Chocolate Cake” Recipe? How long will it last and how should you store it if you want it to stay runny?

I don’t see the recipe for Chocolate Coconut Butter that you said was on this page?

Wonderful, do you know the approximate carb count.? Thanks for the other information.