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.
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 don’t see why it couldn’t be sweetened with splenda.
LOL about the refined/unrefined… I didn’t know there was a difference until I accidentally bought the wrong one once and was very sad it didn’t smell/taste like coconut!
Katie, I should be mad at you … I make this way too often!
And tonight I’ll be making the mint brownie babies/balls/squashed things you just posted. Mmmm.
Thanks soooo much for this recipe and your blog in general! I have recently gone dairy and sugar free and was looking for some delicious recipes. This has become my new favorite, and an awesome way to get the daily coconut oil I’ve read so much about. I recently added crushed raspberries and froze it (as suggested by you!) and today a frozen banana…YUM! I know they are “good fats” but I am a little worried about having so much chocolate, though it is sugar free. I’ve been using xylitol (dissolved in a bit of water) and/or coconut sugar (also dissolved). both were delicious. the stevia made my head spin for some reason! Thanks again 🙂
I’m so glad you tried it, Katie! I think it’s perfectly ok to eat a little chocolate every day. Hey, dark chocolate even has antioxidants, right? 😉
Thanks Katie! 🙂 As a vegan in Perth (Western Australia), I often have difficulty in finding vegan-friendly recipes that I’m actually able to obtain the ingredients for! I’ve been smitten by every single recipes of yours I’ve discovered so far and I’m desperately hoping to be able to recreate some of my CCK favourites as soon as I’m able to obtain the ingredients! 🙂 <3
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!
I don’t see why not! It’ll be a little thicker, but still yummy… or maybe even yummier! Let me know how it goes if you try it… I might just have to do so as well! 🙂
I love everything that has to do with the coconut. Magic shell is even easier than making the butter. All you have to do is melt a bag of chocolate chips (or cacao, or whatever type of chocolate you choose) over a double boiler, and throw in a few tablespoons of coconut oil (liquid or solid, doesn’t matter). Stir until incorporated, and Viola! Instant chocolate hard shell. I keep mine in a squirt bottle on the counter and it hardens immediately when poured over anything cold. We keep it kinda cold in our house, so sometimes I have to set the bottle in some hot water for it to soften up a bit.
Just made this and it might be my favorite chocolate thing ever! Thanks for sharing the recipe 🙂
Wow, thank YOU for trying it! I’m so excited you liked it! 🙂
Katie, to put it simply, you are a genius.
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)
Awww! Now I am the one giggling/smiling :).
Call me crazy, but anything I make with coconut oil tastes VERY coconutty. (Most of the folks who use it comment that the coconut flavor isn’t very noticeable, but I’ve tossed everything I’ve made with it.) I guess I can always use it to condition my hair!