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.
I’ve tried to recreate the peanut sauce you always get at chinese or thai restaurants – it was pretty easy just throwing a bunch of ingredients together that seemed to fit. Now it’s a staple for us!
I tried recreating chocolate almond butter using a hand blender for the first time…and ended up with 11 stitches! My almond butter was ruined but at least I now have a funny story of my blender stupidity 🙂
i tried to recreate this roasted veggie wrap with hummus! it was delicious! =)
Before I became a vegetarian, I tried to recreate the French Onion soup from Panera Bread. The soup itself came out pretty similar, but because of various allergies my family members have (dairy, corn/dextrose/corn syrup/maltodextrin/etc.) I had to use croutons that didn’t really fit the bill. :/
Other than that, sometimes I will stumble upon a recipe or a mixture of ingredients that somehow ends up tasting like a restaurant food. For example, one time I made biscuits that apparently ended up tasting quite similar to the biscuits at Red Lobster, but the base I’d used was just something I’d found in a Bisquick cookbook. Very interesting.
We have succesfully re-created a few items actually: Chicao deep dish pizza crust, Zoodles (that was my husband’s creation), Nutella, and ginger beef, now called ‘ginger veef’ in our house. I can also make really yummy chocolate chip cookie dough ice cream and mint chip ice cream.
Yes I have started making my own hummus instead of paying to buy it. It comes out so yummy and much cheaper!
I create my own larabars and I’ve veganized Jamba Juice smoothies for myself 🙂
just last night i made my own salad dressing/”honey mustard” dressing with yogurt, dijon, apple cider vinegar, SF maple syrup, and a bit of seasoning salt. it turned out great!
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we tried to recreate the bean dip we had a local vegan place, but alas we just cannot get the spiciness down pat…bummer!
I tried to recreate coconut butter via HEAB’s tutorial but it didn’t work. I still don’t know what I did wrong 🙁
I’ve attempted to recreate a few appetizers and dressings, some of which come out better and some of which do not! 🙂
I tried to recreate the Wendy’s Spicy Chicken sandwich – it’ s my husband’s favorite, so I wanted to surprise him. It turned out okay, but not as great as the real thing….
I tried to recreate trader joe’s flaxseed crunchy peanut butter, but mine didn’t turn out as smooth :(.
I tried to make artisana coconut butter with shredded coconut and it turned out ok, but a little chunky.