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.
Why didn’t I try this earlier?!?!?! WHY?! It’s SO good and SO easy… I ate some with frozen banana chunks and made the rest into chocolate bars 😀 I used 1 tablespoon of maple syrup instead of 1/4 cup agave and was worried it would be too bitter but it wasn’t! It was just the way I like it 😉 Mmmmmm I can do so much with this…
Oh, and I was wondering, have you ever made this into chocolate chips or chunks and tried baking with them? I want to try but I’m afraid they will just melt…
You can DEFINITELY freeze them for incredible chocolate bars, or use for chips. Unfortunately, once they’re heated, they’ll melt completely because of the coconut oil. So unless the recipe calls for melted chocolate chips, I don’t think they’d work in things like cookies. But if you try it, I’d love to know what happens!
Hi:)! I made this using the recipe for making chocolate bars, and I subbed maple syrup for agave. It’s been in the freezer for a really long time and is very cold (about as cold as it’s going to be), and it is more like a soft chewy thing than hard like a chocolate bar. I’ve made your 3 ingredient choco bars before and they’ve worked, so any ideas as to what I might have done wrong?
Hello! Totally delicious! I’m gluten and dairy free (and egg and soy free…) so as you can imagine eating plain ol’ chocolate has become difficult to do. This will be a life saver! I made a half recipe today and froze it into little kisses. It’s only been like, what, 2 hours? and I’ve already eaten most of them!
As you might expect they have no -snap- like normal chocolate. They’re a little chewy? and very, very smooth and cool right from the freezer. I thought the coconut was perfectly detectable but definitely a background flavor. I just about doubled the agave (what can I say?) and thought that was the perfect amount of sweetness.
I will make this a million times over! If only they could be baked, too…
I know! I wish coconut oil chocolate could be baked! Well, maybe it can… I mean, who would complain about melted, gooey chocolate chips, right? Maybe I’ll have to try it in a cookie recipe or something… 🙂
I’m sorry if this question was already answered above, but I just can’t read all the way thru so many posts! You should take it as a compliment tho, that so many people think so highly of you and your site! I do love all your recipes; I’ve made quite a few with awesome results, so thank you. My question is: can I substitute brown sugar for the agave nectar in the chocolate butter recipe? I try to use ingredients I have on hand as I can’t buy just one item when I’m in my fave bulk store. Take care and keep writing; you’re greaaaaaaaaaaaaat!!!
I’ve never tried it, so I don’t know… I would love to know if you do try it, though! 🙂
Can this be made into ‘magic shell’ by adding more coconut oil? How much would you add to get it to be that thin, harden over ice cream texture..?
Yes! I’ve done it before. It actually doesn’t even need more coconut oil… just microwave it for a few seconds (not too many, or it’ll burn), and it becomes liquid again :).
You look like Rachel McAdams in this photo!! You are so cute! 🙂
Awwwww thank you! 🙂
I always thought you looked like Rachel McAdams, too! 🙂
I don’t have any agave nectar… 🙁 do you think brown rice syrup or honey would work?
Sorry, I’m not sure.
This recipe never works for me!! Arrrgh! I have made almost everything on your site without a single complaint…until this one! This is the same for the three-ingredient chocolate bars, which others commenters posted similr problems. I get a big goofy mess, every time. I just tried it for the third time tonight with no success. What could I be doing wrong?
I bought unrefined coconut oil after you addressed another reader with problems similar to mine. I used agave, as the recipe indicates is fine. I did not accidentally add water. I tried measuring the oil two ways: before and after heating. Still, the moment I add the cocoa powder I get a big glob of goo. The ingredients do not incorporate, no matter what I do. I even tried a food processor on one attempt!
I would SO love for this recipe (and the chocolate bars) to turn out!! They taste amazing, I just can’t get he right texture. HELP!!
Ok…I wanted to post a follow up for all those people who said they were getting a gloppy mess 🙂
I tried this again…for the fourth time…and finally am getting something in the right ballpark. I added the cocoa powder one T at a time until I thought there was enough. I did not need more than 1/2 a cup.
So…moral of the story: add the cocoa a tiny bit at a time to incorporate the ingredients properly 😀
This is probably the best tasting chocolate….ever I think.
I just made this and it turned out great. It’s really helped me get through a stressful day and really bad menstrual cramps. Chocolate is the best remedy for so many things. Thanks for this great and easy recipe!