MAKES ¾ cup (180 ml)

PREP TIME: 1 minute


Anywhere you want chocolate, add this sauce! My favorite way to use it is to blend it into fatty coffees, but drizzling it over chilled and whipped coconut cream, ice cream, or fresh berries is a close runner-up.

½ cup (120 ml) avocado oil

¼ cup (20 g) cocoa powder

2 tablespoons confectioners’-style erythritol, or 15 drops liquid stevia

  1. Place all the ingredients in an 8-ounce (240-ml) or larger airtight container. Cover and shake until incorporated.
  2. Whisk with a fork when ready to serve.

STORE IT: Keep in the fridge for up to 5 days or in the freezer for up to 1 month.

THAW IT: Set in the fridge to thaw completely before using.

make it AIP:

Replace the cocoa powder with carob powder and use stevia.

Per tablespoon:

calories: 87 | calories from fat: 82 | total fat: 9.1 g | saturated fat: 1.4 g | cholesterol: 0 mg

sodium: 1 mg | carbs: 1.1 g | dietary fiber: 0.7 g | net carbs: 0.4 g | sugars: 0 g | protein: 0.3 g

FAT : 95%
CARBS : 5%