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 want to try this!
I just made this last night and it is amazing, but very bitter. I thought I liked dark chocolate but I am surprisingly humbled by Ms. CCK’s choco taste buds. I used 40 drops of vanilla stevia but could not cut the bitterness. I may try to replace the extra tablespoon of cocoa with powdered sugar next time. I don’t know what will happen, I am not accomplished at this yet. That said, this was so incredibly decadent and delicious that I could not stand leaving a smidge on the mixer or in the bowl. I detached the mixer and licked it clean, then decided to make hot chocolate with it, and when the chocolate milk was nice and hot, I poured it in the bowl and worked off the chocolate that had dried on the bowl so that not a bit was wasted!
This is a concoction that will always be in my fridge now.
I am going to buy the Cacao Bliss today and see how it compares!
Later that afternoon……I must say the Cacao Bliss does not even compare to your concoction. Wow. I’m a little surprised, but it’s true. I will still eat it, but it’s not nearly as chocolatey as the Hot Chocolate Butter. Just thought everyone might like to know before buying it, though here in CA I only paid $7 or so at Whole Foods, not $11.
Now to try making the choc chip blondies, bought a food processor today and Macys was having a sale, I paid $60 for a $150 machine, yip yip yippeeeeee!!!
I was wondering if you had a homemade recipe for cadbury spread cuz I really need some sugar free cadbury spread but its really high on sugar. Please help 😀
I will have to google to see what it is! 🙂
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 :))