Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

Perfect Paleo Chocolate Sauce (GF, V, Keto)

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Beautiful Banana Splits. Chocolate Drizzle on a mountain of whipped cream.  Dipping fresh fruit into warm chocolate sauce. Making quick chocolate energy bites. A decorative topping to your cakes, pastries and cookies. These are a few ways I like to use a chocolate sauce to elevate your dessert when you are wanting to serve something special or just because you want to indulge a little. It is amazing how excited everyone gets when you add a bowl of warm chocolate sauce with a platter of fresh strawberries at your patio party than simply serving the strawberries alone. It takes it from a plate of fruit to a fun and delicious dessert.

This is my universal chocolate sauce. I have used it on countless dishes, both sweet and savory. I find that most commercial chocolate sauces you buy have very little chocolate in them at all and are mainly full of processed sugar, waxes, artificial flavorings, and shelf stable chemicals. Yuk! Who wants to dip fresh juicy seasonal strawberries in a chemical bath…, not me! Below is my quick and easy Perfect Paleo Chocolate Sauce that is great for many diets (gluten-free, paleo, keto) and it keeps and reheats great. So you can make a big batch and it will keep in the fridge for 2-3 weeks or in the freezer in a Ziploc bag for 3 months. Then when I want to make a special dessert, I can grab the bag out of the freezer and thaw it in some hot water quickly to pour onto whatever yummy treat I am serving. Super simple! Enjoy

Perfect Paleo Chocolate Sauce

Dip, Drizzle, or scoop up this universal paleo chocolate sauce on sweet or savory dishes.
Cook Time 5 mins
Total Time 5 mins
Servings 2 cups

Ingredients
  

  • 3/4 cups raw cacao powder unsweetened cocoa powder will work too
  • 3/4 cup raw honey or maple syrup (stevia or monk fruit will make this work for Keto)
  • 3/4 cup water
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla

Instructions
 

  • In a small saucepan over medium heat, whisk together cacao, honey, water, cinnamon, salt, and vanilla. Continue to whisk until the powder has dissolved and the sauce is smooth.
  • Turn the heat up and bring it all to a boil. Reduce the heat to low-medium, uncovered and stir consistently until it has thickened slightly (about 3-4 mintues).
  • Remove from heat and allow the pan to cool and come to room temperature. Pour cooled sauce into an airtight container and store in the fridge until ready to use (it will thicken more in the fridge).

Notes

So you can make a big batch and it will keep in the fridge for 2-3 weeks or in the freezer in a ziploc bag for 3 months. Then when I want to make a special dessert, I can grab the bag out of the freezer and thaw it in some hot water quickly to pour onto whatever yummy treat I am serving. Super simple! Enjoy

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