Raw Chocolate Sauce

Raw Chocolate Sauce_site

Queue the bells, whistles and bag-pipes! This chocolate sauce is good. It’s beyond good! It’s so ridiculously good that it deserves a post all of its own! And guess what… it’s pretty darn close to being healthy for you.Yep, that’s right folks. Nothing but raw, unprocessed ingredients right here, yet delivering a far more authentically chocolate sauce than any I’ve ever tasted!

I made this sauce initially to drizzle over some raw chocolate cream tarts I made recently, but was so enamoured with it that there was no question it deserved a post in its own right. I could wax lyrical for hours, but when it comes right down to it, all you need to know is that this sauce is velvety, rich and deeply chocolatey (it’s that raw cacao that does it) and it will elevate any dish you happen to pour it on – that’s a promise.

Thanks to Erica from Comfy Belly.com for this recipe. While she uses it as a cake glaze, my preference is to use it as a straight sauce as I found that it hardens like a ganache and loses its sheen as it cools (which I guess isn’t really a biggie when it’s so darn delicious!).

All that’s left to say is… do yourself a favour and make some!


Makes about 3/4 cup


  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup raw cacao powder (or use unsweetened cocoa powder)
  • 1/2 teaspoon vanilla extract
  • 1/8 – 1/4 teaspoon of salt, to taste


  1. Put a little water (an inch or two) into a small saucepan and place onto a low heat until the water starts to simmer gently. Place a heat-proof bowl over the saucepan, ensuring that the water doesn’t touch the bottom of the bowl.
  2. Place all the ingredients in the bowl (I suggest you add the salt in last, tasting as you go, until you get the flavour you want). Allow the ingredients to melt, stirring occasionally, until the mixture is velvety and smooth.
  3. Take off the heat and pour the sauce into a pouring container and serve while still warm.  


  • The sauce will harden as it cools – to warm it up, simply microwave it on high for about 10-15 seconds.
  • You can use this sauce as a glaze for a cake, though it will harden like a ganache and lose its sheen.
  • You could make healthy truffles by putting the mixture (with any extra flavourings you desire) into the fridge, then rolling into small balls and covering in cocoa or chopped nuts – you’ll need to keep them chilled up to serving time.

Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting


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