Healthy Chocolate Sauce!
About a year ago, I fell in love with Artisana Cacao Bliss. However, my wallet was not so smitten: $11 for an 8-oz jar? In the interest of saving money, I vowed to attempt making my own Cacao Bliss… it turned out even better than I’d hoped!
Healthy Chocolate Sauce or Hot Chocolate Butter
- 4 tablespoons (60g) virgin coconut oil
- 1/2 cup plus 1 tablespoon (52g) cocoa powder. (For a sauce, decrease to 1/4 cup)
- 1/4 cup agave OR you can use nunaturals vanilla stevia drops (I use 10 vanilla drops, but if you don’t like super-bitter chocolate, triple that amount)
Melt the coconut oil, either in the microwave or on a candle warmer or in a warm oven. Add the vanilla drops (or agave) and stir. Add the cocoa, then add 3 tablespoons water only if you used vanilla drops. Stir stir stir! Stir until it gets thick like Artisana Cacao Bliss.
For Magic Shell or Healthy Chocolate Sauce:
Decrease cocoa powder to 1/4 cup and keep all other measurements the same. Also, if you re-heat it for a few seconds, it’ll get thinner. And if you freeze it, you can make incredible chocolate bars… or even chocolate chips! Just break up the chocolate bars into little pieces.
I used this spread to frost my Cream Filled Chocolate Cupcakes.
Nutrition Information (for 2 tbsp)
- 100 calories
- 10 grams fat
- 0 grams added sugars
- 0 grams cholesterol
- 2 grams protein
- 3.6g dietary fiber
Or, if you make the recipe into bars, each 30g bar will have 100 calories (stevia version) or 140 calories (agave version). They also have 11% of the RDA for iron and are very high in manganese as well.
Side Note: This is also good on Homemade Luna Bars.
kim says
can you put the nutrition breakdown for the chocolate bars, the info listed is not for the bars. thanks kim
Nancy Talladino says
I am so happy to have found your chocolate sauce recipe! I refuse to buy store-bought because of HFCS! Thanks so much!!! It’s delicious!!
cheyene says
I wonder how this would be with carob powder? My husband can’t have cocoa, but we both love our sweet treats & this sounds great!
Chocolate Covered Katie says
I haven’t tried, but be sure to report back if you do!
Sian says
Hey! I just discovered your blog (late I know!) I really want to try and make your chocolate sauce to make chocolate candies but here in Ireland Coconut Oil is super expensive. Is there anything I can sub it with that will still have the same effect? Would olive oil give a strange flavor to the sauce?
Meghan says
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!
Becky Kaiser says
Can maple syrup or honey be substituted for the agave or stevia? I don’t care for the taste of either.
Sammie~ says
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..
Christina says
What part does the coconut oil play? Would it ruin the consistency to leave it out, or is there a good substitute? Unfortunately, anything coconut makes me ill after eating it.
Renee says
How do you store the chocolate sauce and for how long can you store it?
Jason Sanford says
In a jar, it is shelf-stable. I would say a week or two at least.
Firefly says
Hey Katie! I made this recipe recently and oh my goodness this is amazing! It tastes just like a piece of heaven! Since then, i’ve tried so many things with it: made balls of corn flakes and honey and covered them in this chocolate, put pepper for spicy chocolate, mixed frozen strawberries witg it… AMAZING!
But i have a small request. Is there any way to make it into milk chocolate? Like, add a bit of heated up nut milk to the mix? I know it’ll be more liquid-y, but maybe more cocoa powder would help? Thanks in advance 🙂
Jason Sanford says
Be sure to report back if you experiment!
Cheryl says
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!
Joe Kurian says
Can anyone tell me the expiry date on for this 3 ingredient chocolate.
Keeping this chilled and dry
Thank You
Katie says
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?
Mo says
Love this frosting. I put it on Katie’s Pumpkin Snack Cake and it is perfect. This frosting hardens when you leave it out because of the coconut oil, so frost right away. I had to heat it up again to spread it.
Donna Napolitan says
I don’t see the recipe for Chocolate Coconut Butter that you said was on this page?
shirley says
can i use vanilla flavor with powder stevia if i don have liquid vanilla stevia?
Patricia says
Wonderful, do you know the approximate carb count.? Thanks for the other information.
Pam Hanna says
Please, please, please have a jump to recipe on your web site. I love your recipes. Thank you