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.
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.
Sorry, I really don’t know why it didn’t harden for you… Is your freezer setting cold enough? Also, did you use liquid sweetener or the stevia version?
OH gosh! yum yum yum!
Hi Katie,
You look very young from your pics and show an enormous amount of enterprising spirit (I am 45 and waking up to such things :-)) and Wow way to go Katie. I have 3 questions for you.
1. I live in Mumbai which is in India and today it is a sweltering 32 deg C (90 deg F). The coconut oil we have here is already in liquid state. So do I still have to warm it?
2. Will only stir – stir – stir thicken it? How so? Is there no cooking it on a stove top involved to make chocolate butter / bars (if frozen) ?
3. I recently used extra dark chocolate to make home made chocolate by heating the broken up chocolate bars on a stove top in a super dry vessel (no water), moulded it and put in freezer for 10 min and then into the fridge. But upon removing it to unmould and pack it turned very soft. How do i temper the chocolate on the stove top? While I was searching for this on the net I came across your recipes but they involve no cooking.
if i were a man, i would propose.
Today I made the Hot Chocolate Butter and the Banana Butter – simply delicious!
love love love your recipes-they are delish-everyone in my family loves them and believe me they are die-hard Reese’s & Hershey’s fans-keep the healthy choc dreams coming :))
Can you use honey in place of the agave?
Yes.
Do you recommend using unsweetened or regular? Does the nutritional value change?
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)
So how many chocolate bars does the 3-ingredient chocolate bar recipe make?
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.
can you use this recipe as a baking dip to coat things?
Yes, definitely :).
I’ve done something like that with my Peanut Butter Eggs, Birthday Cake Reeses, Cadbury Eggs, and Cosmic Chocolate Brownies.
Thanks for the yummy recipes, Katie. I’m low carbing so I’m wondering how much a batch of hot chocolate butter makes…cups or tablespoons (whatever is easiest for you)…so I can calculate carbs per tablespoon.
Thanks so much, 🙂
Katy
Love your site! I know sugar is considered a liquid so if I want to reduce the sugar do I need more liquid or can I use honey (the same amount) instead? Thanks for your reply:)
Love all of your stuff thanks you so much!
I live in Australia and the summer temperature makes the coconut oil and this yummy stuff totally runny, what do i need to do to make it solidify a bit more so i can spread it?
More cocoa? or something else?
cheers, Claire.
Fridge it.
I’m thrilled to find your recipe blog!!! Everything is so delicious and now my goal to stop eating refined sugar desserts is so easy thanks to you. Love you Katie!