Healthy Chocolate Sauce!
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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 live in India and most of your ingredients aren’t readily available. Can I use sugar instead? If yes, then how much?
I just made a half batch of this recipe and substituted 1 medium banana for the agave – I gave up added sugars for lent, so I’ve been sweetening everything with banana! I left out the water and threw it all in my magic bullet. Put globs of it on parchment in the freezer and ended up with slightly chewy chocolate kisses. So good! Thanks for the inspiration!
Dear lord! Just when i though i was giving up trying to make my vegan ganache for a friend’s bday and thought maybe cck has a recipe? Found this. Made it. It’ perfect! I opted for the 1/2cup and the full recipe glaced/ covered my whole cake! Lovely and thank you
Does this make 4 tbsp with the stevia or is it over 4 tbsp?
I’m wondering how many servings the recipe makes
can you put the nutrition breakdown for the chocolate bars, the info listed is not for the bars. thanks kim
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!!
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!
I haven’t tried, but be sure to report back if you do!
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?
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!
Can maple syrup or honey be substituted for the agave or stevia? I don’t care for the taste of either.
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..
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.
How do you store the chocolate sauce and for how long can you store it?
In a jar, it is shelf-stable. I would say a week or two at least.
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 🙂
Be sure to report back if you experiment!
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!
Can anyone tell me the expiry date on for this 3 ingredient chocolate.
Keeping this chilled and dry
Thank You