I just returned from a week-long visit to Kansas and while I was there hanging with family, we fixed this wonderful chocolate sauce one afternoon. I've been making homemade chocolate for several months now, so I'm long overdue sharing it with you all.
This particular pot in the cute yellow saucepan ended up all over some walnuts, which we shoved in the freezer to make chocolate covered walnuts. Chocolate and nuts go perfectly together. Unless you have a nut allergy...then I recommend something else that is equally crunchy. Maybe pretzels or chips!
Ditch the Store-Bought Chocolate Syrups, Sauces & Shells
Aside from the sheer deliciousness of this chocolate sauce, the main reason I'm sharing this recipe with you all is because commercial chocolate sauces, syrups and shell products are full of highly processed and artificial ingredients.
Here's a peek at the ingredients list of one of the most popular chocolate syrups in America:
Gross, gross, gross. Thankfully, you can completely avoid the corn syrup sugar water by making it at home with hardly any effort.
Homemade Chocolate: A Healthy Treat
And even better, homemade chocolate sauce is a bonafide health food. That's right, you can feel great eating it by the spoonful! Raw cacao powder is high in potassium, magnesium, fiber, antioxidants, and polyphenols. I use it for baking, hot cocoa, smoothies and now homemade chocolate. Learn more about raw cacoa powder.
Organic, unrefined coconut oil is a healthy saturated fat high in lauric acid and medium-chain fatty acids (MCFA). It's easily digested by the body, is great for energy and it can double as a skin and hair care product. Your whole body will love it!
As opposed to regular table sugar, real maple syrup, and local, raw honey are both unrefined, which means they haven't been stripped of naturally occurring vitamins, minerals and antioxidants. Read more about the health benefits of real maple syrup and raw, local honey.
Homemade Chocolate Sauce with Raw Cacao Powder
A healthy chocolate sauce using organic, unrefined coconut oil, raw cacao powder and grade b maple syrup. Unlike commercial syrups and sauces, which are full of corn syrup, emulsifiers, and refined sugar, this has vitamins and antioxidants so you can feel good about pouring it all over desserts or eating it by the spoonful! Oh, and it's also vegan-friendly.
Yield: 1/2 cup
1/2 cup of organic, unrefined coconut oil (I recommend this)
4 tablespoons + 2 teaspoons of raw, unsweetened cacao powder (I recommend this)
2 tablespoons + 2 teaspoons of real maple syrup or raw, local honey (I use THIS)
1/4 teaspoon of pure vanilla extract (learn how to make it HERE)
1-2 pinches of sea salt
--I recommend Pink Himalayan, Celtic or Utah sourced salt--
Add the coconut oil to a small saucepan and melt on low. When liquid, remove from the heat and stir in the cacao powder. Mix until all the lumps are dissolved, then stir in the maple syrup or honey, vanilla extract, and sea salt.
To use as a syrup, serve immediately.
As a sauce, let it cool for 10-15 minutes, which will cause it to thicken.
If you want a "magic shell" effect, simply pour the chocolate over a cold dessert such as ice cream and give it a few minutes to harden. Coconut oil solidifies when it's cold, so this is completely natural!
Added bonus: pour the coconut oil chocolate sauce onto a plate lined with parchment paper or silicone and place in the freezer for 20-30 minutes. When you take it out, you'll have what I call "fridge chocolate". It'll taste just like a chocolate bar, but it will melt if it gets close to 76 degrees. That's the melting point of coconut oil, which makes up the base of the chocolate.
Notes & Tips
If you want to jazz up your chocolate, here are some recommended add-ins:
- cayenne pepper
- chopped nuts (almonds, walnuts, hazelnuts, etc.)
- shredded unsweetened coconut
- peppermint extract
- freshly ground black pepper
- dried cranberries, blueberries or goji berries
What are your favorite food or drinks that incorporate chocolate syrup?
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