Fork and Beans

Making food fun for the family

Raw Chocolate Sauce

by 76 Comments

The second “must-have” ingredient when making raw desserts is raw cacao powder.  A great source of antioxidants, it is said that raw cacao powder has a higher antioxidant content than blueberries and red wine (though don’t throw out that bottle–or at least give it to me). Full of essential minerals, this super versatile ingredient can be used in many recipes of mine like Chia Seed Pudding, Raw Nut Milks, and now this Raw Chocolate Sauce.

RELATED: Raw Chocolate Bars

Raw cacao powder, coconut oil, and agave or maple syrup create the perfect topping as a raw chocolate sauce for any ice cream sundae!

It is also said that raw cacao has a chemical (too complicated to pronounce) that is referred to as the “love chemical.”  That’s right friends, this superfood emits the same chemical inside our bodies that is released when we fall in love. So what does that mean? It means we shall make batches of this raw chocolate sauce and just smother it all over your body. Bathe in it, eat it while bathing in it, let it sink into your pores, and watch the love unveil. That’s what it means. A guaranteed cupid replacement.

 RELATED: Raw Chia Seed Pudding

Raw cacao powder, coconut oil, and agave or maple syrup create the perfect topping as a raw chocolate sauce for any ice cream sundae!

Maybe I will bottle this stuff up and sell it for Valentine’s Day…

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Raw cacao powder, coconut oil, and agave or maple syrup create the perfect topping as a raw chocolate sauce for any ice cream sundae!

Raw Chocolate Sauce

★★★★★ 4.3 from 6 reviews
  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 1/4 c. chocolate sauce 1x
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Ingredients

  • 4 Tb coconut oil, melted
  • 2 Tb maple syrup
  • 3 Tb raw cacao powder (or regular cocoa powder if you don’t have)
  • 1 tsp vanilla

Instructions

  1. Whisk together all ingredients into a small bowl until completely smooth. The more coconut oil you add, the more thick the syrup will be.
  2. Place into a pouring bottle and chill in the fridge for 10 minutes to thicken a little.
  3. If the sauce is too cold and thickens up too much, simply place closed bottle into a bowl of hot water until it melts.

RELATED: Sugar Free Chocolate Bars 

Raw cacao powder, coconut oil, and agave or maple syrup create the perfect topping as a raw chocolate sauce for any ice cream sundae!

 

Use on top of my raw vanilla ice cream recipe, add some sliced bananas, my raw whipped cream topping, and some chopped nuts and you have yourself a Raw Vegan Banana Split!  

Reader Interactions

Comments

  1. Thank you so much for this recipe! I made chocolate covered strawberries with it and it worked perfectly!

    ★★★★★

    Reply

  2. wow! just wow. had this recipe for my after dinner dessert with frozen berries and banana.
    I didn’t have maple syrup, so substituted that with rice malt syrup 🙂 it was only for myself (as hubby doesn’t like anything ‘healthy’ lol ) so I halved the recipe and was stilll more than enough 🙂

    Reply

  3. I am in awe by how delicious this is. It is not overly sweet (although, if you use cocoa powder then it will certainly be sweeter if you prefer it that way), and I literally licked the bowl after I poured it into my jar! I cant wait to devour it all when I make crepes tonight. Thank you for such a genius recipe that took 3 minutes to make.

    ★★★★★

    Reply

  5. So yes is definitely a game changer but I need mine running and I guess I added to much coconut oil because it wont melt any suggestions I tried adding more maple syrup but that didn’t work

    ★★★★★

    Reply

  6. I tried making this with honey, disaster! It all clumped up and the oil separated. Why??? I also subbed carob for cocoa🙈 forgive me but I’m on a low acid diet and cocoa is my nemesis.

    ★

    Reply

    • I’m curious why you gave this recipe 1 star yet you didn’t follow it at all; you used your own subs. Honey didn’t work because it is WAY thicker and does not blend in with powders well at all. Try lightly warming it to blend it but please don’t judge this recipe when you are using a completely different ingredient for the sweetener.

      Reply

      • Agreed! If you dont follow the recipe how can you give it 1 star. This recipe is amazing! I used 100% cacao, so I like to think its healthy 😉

        ★★★★★

        Reply

  7. THIS. IS. DELICIOUS! Thank you for the recipe! I’m enjoying it as I type as a cup of hot cocoa. My 6 year old daughter is going to flip out when she gets home. I’ve been telling her I would find a healthy chocolate sauce for her. We are transitioning to a unprocessed, no added refined sugars lifestyle. It has been challenging to say the least. But we will persevere and conquer!!

    Reply

      • She DID love it! Thanks again! Can this be kept at room temp or must it be stored in the fridge?

        Reply

        • Oh I am so happy to hear! I think it’s best to keep in the fridge if you intend on making it last longer. You can either microwave it for short bursts until melted or place in hot water while sealed in a jar.

          Reply

  9. this was a great recipe. I made this nutribullet and dipped strawberries in. I then put it in the fridge. It got hard enough just from the fridge. my family loved it!

    Reply

    • If you coat the cake with it and place it in the fridge to cool the oil, it will set. It might be a little runny so just add a tablespoon or more cocoa powder to thicken. Let me know if it works!

      Reply

    • Oh no, Michelle–you are looking sick today. Come here, let me check your forehead. Yup. You have a fever. Looks like you will have to stay home from work today… 🙂
      P.S. Totally stealing “Oh my gravy!” I love that!!!

      Reply

  12. Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
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    Reply

    • HAHA! I live to hear those words from you, Nick 🙂 Raw cacao powder is different from the normal cocoa powder in that it is just cacao beans that have been cold pressed and nothing else. It’s in a very raw, natural state, thus maintaining its minerals and other good properties unlike cocoa powder. The end. Did you like my story? ha

      Reply

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