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.
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 :).
Some times I cut small pieces of banana, put them on a stick and use the chocolate as dip….I m such a pig
OMG I was just wishing for this recipe, made some healthy no sugar no flour coconut macaroons, and adapted the recipe for peanut butter flavor and wanted to add a healthy chocolate this will do it. Thanks and Yum…..
YUM! I try to recreate things that I see on blogs:-)
I have a jar of Cacao Bliss that is *this close* to being finished. I may just have to try out your replica, because we all know I love me some chocolate and coconut.
I’m kind of in love with cacao bliss too but NOT the price tag. Homemade would be cheaper for sure!
Oh my goodness! I just mad this, and there is one thing I can think of: Give me more! I dipped everything in it: strawberries, bananas, goji berries, pretzels….mmmmmm…..
Oh yummm…. I tried my hand at Mae’s version of this and it was amazing!
You give me so many great recipes so i’ll give you this one. It’s called PB Chocolate Smoothie (and it’s completely vegan): 1 cup spinach, 1 block tofu, PB to taste, unsweetened chocolate powder, sweetener (stevia, splenda, sugar etc…), and banana. Put in a blender and blend. it tastes like a chocolate milkshake- no joke.
PB Choc continued….plus non-dairy milk and ice cubes! yum
Oh, wow, now I’ll be able to have Cacao Bliss in Germany, too!
Another question toyou as a coconut butter expert: Do you know whether coconut butter and creamed coconut are about the same? I found the latter but can’t get the butter around here.
Michelle,
Thanks for the recipe! I love when people leave me recipes… especially ones with chocolate involved :).
Sünne,
I think maybe the difference is that the cream has oil AND butter, whereas the butter is just blended-up, roasted coconut? I’m not really sure, but I bet you could google it. I’m sure the cream tastes delicious in any case :).
Katie I so want to make this, but am not sure as to whether or not my coconut oil would be condusive to this heavenly recipe!
I use Spectrum Organics Coconut Oil… I didn’t look at the lable upon purchasing (was in a rush) and bought the “refined” kind… does this make a difference? Here’s a link to the product…http://www.spectrumorganics.com/?id=87#j47
This recipe looks delicous, so I may just give it a go anyhow!
The refined kind has most of the coconut flavor processed out of it. Some people prefer this kind in cooking since refining creates a higher the flash point (think frying) and also the flavor is neural so not everything cooked in it or baked with it has a coconut flavor. You want the unrefined if you are after the full coconut flavor. Tropical Traditions is a good brand too. They have a website.
Julia,
Hey girl! I’ve only used Artisana, but I really don’t see why another oil wouldn’t work. I even know one girl who used vegetable oil! So I definitely think it would be ok!! 🙂
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 🙂
Julia,
Aww thanks! And just like with the cake, if you want to send a photo, I’ll feature you :).
(By the way, I did post the cake shout-out. Did you see it?)
Love and coconuts,
Katie
I tried to recreate my favorite bean burger from a small, townie restaurant. Unfortunately I used too much egg white, and it turned into scrambled beans….yummm haha