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Chocolate Sauce (grain free, dairy free, egg free, GAPS-legal)

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I’ve been experimenting lately with a new version of hot fudge/chocolate sauce. I love my old recipe…but it has flour and butter. So I can’t eat it. Why do I need hot fudge in the first place? Well, I guess I don’t. But…I use it to take my cod liver oil 😛  I’m a wimp. But just a little chocolate sauce with my chocolate gel CLO makes it so much easier to take. So I’ve been experimenting. And I think I made a batch that is really good…and safe (if you consider cocoa safe for you). I used my old recipe as a starting point. And after some not so successful experiments here is what I came up with/what I like. Added bonus…one more way to get coconut oil in my diet 🙂  This tastes wonderful on mint coconut milk ice cream. As usual, I didn’t measure anything. And I made a small batch since I was experimenting. But I’ll try to estimate quantities. Not the best pictures, but you get the idea.

Chocolate Sauce

1/3 cup cocoa powder
1/3 cup water
1/2 cup honey
1 tsp. chocolate extract
2 Tbsp. coconut oil

Combine cocoa, water and honey in sauce pan. Bring to a boil and cook for about 5 minutes, stirring constantly. Remove from heat. Stir in extract and oil. Mix until well combined. Poor into jar and store in teh refrigerator.

If the coconut oil rises/hardens let the sauce come to room temperature and stir before using.

One comment

  1. Beth Ann says:

    Would you happen to know a way to make this that could still be liquid at refrigerator temperature? I have tried to make a chocolate syrup like this before, but my dh said it was too hard when in the fridge. I am looking to hopefully make a better alternative to store bought syrup.

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