Craving a decadent chocolate fix without the sugar? This is the sauce you’ve been dreaming of! In literally one minute, you can create a rich, velvety chocolate sauce that’s perfect for any occasion. My absolute favorite way to enjoy it is blended into a creamy, fatty coffee for a morning boost, but it’s just as divine drizzled over a bowl of chilled whipped coconut cream, your favorite keto ice cream, or a handful of fresh, juicy berries.
Ingredients
• ½ cup / 120 ml avocado oil
• ¼ cup / 20 g cocoa powder
• 2 tablespoons confectioners’-style erythritol, or 15 drops liquid stevia
Instructions
1. Place all the in an 8-ounce / 240-ml or larger airtight jar or container.
2. Cover tightly and shake vigorously until the sauce is smooth and fully incorporated.
3. When ready to serve, give it a quick whisk with a fork to ensure a perfect consistency.
Nutritional Information
• Yields: ¾ cupPrep time: 1 minuteCook time: 0 minutes
• Per tablespoon: 87 calories | 9.1 g total fat | 1.1 g carbs | 0.4 g net carbs | 0 g sugars | 0.3 g protein
Pro Tips
• The sauce will thicken and may separate in the fridge. Let it sit at room temperature for a few minutes and whisk vigorously before drizzling.
• For an AIP-friendly version, simply swap the cocoa powder for carob powder and use liquid stevia as your sweetener.
• Store this sauce in an airtight container in the fridge for up to 5 days or freeze it for up to a month. Thaw completely in the fridge before using.
• Enhance the flavor by adding a pinch of sea salt or a ¼ teaspoon of vanilla extract to the mix.
FAQ
Q: How do I store this chocolate sauce
A: Store the sauce in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze it for up to a month. Be sure to thaw it completely in the fridge before using.
Q: What should I do if the sauce separates in the fridge
A: The sauce will naturally thicken and may separate when chilled. To fix this, let it sit at room temperature for a few minutes and then whisk it vigorously with a fork until it’s smooth again.
Q: Can I make this recipe AIP-friendly
A: Yes, for an AIP-friendly version, simply substitute the cocoa powder with carob powder and use liquid stevia as your sweetener.
Q: What are some ways to use this sugar-free chocolate sauce
A: It’s perfect for blending into a fatty coffee, drizzling over keto ice cream or whipped coconut cream, or serving with fresh berries.
