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 also tried to replicate Artisana’s Chocolate bliss. I do it a little differently. The ingredient label said coconut butter, chocolate, agave and, I think (haven’t seen the jar in a long time) cacao butter.
I make my own coconut milk from organic bulk shredded coconut, to ensure no additives and it’s much cheaper. I buy 22 pound bags of Let’s Be Organic shredded coconut.
I am gluten-free, sugar-free and animal dairy free. Coconut milk is my dairy. This ‘candy’ treat is one of my fallback survival treats when I need an indulgence. I am very disciplined about what I eat because of health challenges, which, btw, I manage well because I am so careful. The great thing about this ‘candy’ is that it gives healthy fat. And with the almonds morphed into chocolate almond butter or chopped almonds added to your bars, you get all the benefits in almonds.
I had also enjoyed coconut butter and clearly the chocolate bliss had same texture.
Here’s my recipe, amounts every time I make it. I do it in a blender and it counts as raw.
2-3 cups organic coconut flakes, put in blender and blend on high until it melts and gets warm. The friction of a good blender turns it warm and liquidy.
1/4 pound raw cacao butter. With the coconut warmed up, I chop up the raw cacao butter. Small pieces melt faster. I run the blender until the cacao butter is also warm and liquidy in with the coconut warm liquidy butter.
A dash of vanilla
Stevia. I use white organic stevia powder, and I forget it as much as I add it. This stuff is tasty without added sweetener. Depends on your taste. I don’t feel good about agave for anyone — studies about it show problems. Plus I have diabetes and agave is higher in sugar content than stevia.
1/2 cup of raw cacao powder, blend away and in a total of a couple minutes you have a pure liquid that will harden just like coconut butter is hard at room temp. You can pour it into bar molds, ice cube trays or just put it in a jar and eat it like butter. You can add chopped nuts to bars or the jarred butter.
My friend and healthy eating pal skips the almond butter and adds chopped almonds to his poured-into-mold chocolate bliss bars that he refrigerates. They do okay at room temp but if the bars are thin, best to keep them cold until you eat.
You could add fruit — into the blender or chopped, like raspberries. Haven’t tried it.
You can add mint flavor. A dash of cayenne. Depending on one’s mood. Even Indian curry can be a nice touch when done lightly.
I don’t eat an all raw diet but I do try to keep what I eat as raw as possible. Doing chocolate bliss in a blender counts as raw because although the food gets some heat, it’s not full blown cooking, it’s friction!
I am sure what your recipe yields is delicious.
I usually add 2 cups raw organic almonds when the chocolate liquid is all warm and gooey and blend several minutes to get chocolate almond butter.
I know that this comment is pretty old by now, but your recipe sounds delicious!! I will have to try it, as I love Katie’s version. I am gluten-free and animal dairy-free and do my best to eat low/ no refined sugars. This is a hybrid of my favorites: nut butters, chocolate, and coconut oil.
This. Is. Awesome.
I made this last night and found my new favorite snack ever.
– Banana Ice Cream – 2 frozen bananas blended in a food processor with 2 T cocoa powder, a capfull of butter extract, and a splash of almond milk… then topped with cacao nibs and THIS delectable concoction. Y’know how frosting on ice cream is like the best thing ever? That’s what this tastes like! 😀 FROSTING… deep, dark, chocolate goodness.
Thank you for sharing this FANTASTIC recipe!
LOVE new print option. Your site just keeps getting better. Kudos to you.
Can maple syrup be used instead of agave?
Of course.
Wow! I found what I was looking for :)) Healthy, easy, quick and delicious. Plus a great look on the finished product on a lightly frosted chocolate cake. Thank you for sharing this with the world!
I LOVE your site! I eat your baked oatmeals nearly every day!
In this recipe you use the word sauce about lots of different versions. I want to make the ice cube tray chocolates but it doesn’t make a sense that you use less cocoa powder for it. Also, can honey be used in place of agave?
Thanks!
Yes, follow the chocolate sauce link and use the non-stevia version. Replace agave with honey in an equal amount.
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