Fuel Friday has rolled around again and I had hoped to have some sort of marvelous meal idea to share with you. I should have known better! However, as I was fixin’ up a quick snack to satisfy my popcorn addiction and get a chocolate fix this afternoon, I realized I haven’t passed along my *guilt-free* chocolate sauce recipe. Yippee!
This simple and versatile sauce was a result of needing (yes, I NEEDED!) a chocolate glaze for a little cake I had made. The three ingredients to make it are items that I nearly always have on hand too. After I discovered how yummy and easy it is to make, well, I’ve made a lot of it! I’ve used it as a glaze/frosting for cake-like treats, dipped apple wedges in it, used it as a ganache topping for a desert, drizzled it over (dairy-free) ice cream, and today I put it on my popcorn!
I call it guilt-free chocolate sauce because all of the ingredients are healthy! Cocoa is antioxidant rich. Coconut oil is a superb fat with many qualities including being able to destroy viruses and bacteria. And agave nectar is a great alternative to sugar!
2 tsp. coconut oil, melted (microwave for 20-30 seconds if in a solid form*)
1 Tbsp. cocoa powder
1 Tbsp. agave
*Just a quick note about coconut oil if you are not familiar with it… virgin (unrefined) coconut oil smells and tastes as you might imagine… like coconut. It can take some getting used to but the flavor is mild. If you’re not a huge fan of the taste or smell, look for the refined version. Coconut oil has a very low melting point so if your climate is warm, you’ll likely find that you may not need to melt it at all. It is one of the safest oils to cook with at high heat making it ideal for stir-fry’s and sauteing and it makes an awesome moisturizer and lip balm!
I often use it in place of butter (butter alternative in my case) and will smear a small amount on pancakes, french toast, muffins, etc. It is such a wonderful and versatile product!
Mix the three ingredients together in a small, microwave safe bowl. Seriously. It is that easy.
Depending on what your intended use is, if it is too runny/liquidy, let it sit for a few minutes. If you need to soften it to spread or drizzle, microwave it for just a few seconds at a time until you get the consistency you desire. If you are using it like a ganache, or want it to harden, spread it while it is soft and still somewhat liquid-like and then refrigerate to allow it to set.
This recipe makes a little over 1/8 of a cup, perfect for a single serving, like to put over a serving of ice cream. It can be easily doubled, tripled, etc. to suit your needs.
Okay, your turn! Go get creative and tell me how you use this awesome chocolate sauce!