Magic Chocolate Sauce (GAPS)

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magic chocolate sauce

One of the most popular posts here on Our Nourishing Roots is my recipe for GAPS chocolate chips, which are honey-sweetened.  Almost certainly, this post is so popular because you cannot easily find honey-sweetened chocolate at the store.  Even online, honey chocolate can be expensive and difficult to find.

Couple that with the relative ease of buying cocoa butter and whisking together some honey-sweetened chocolate or chocolate chips, and voila!

So it is with that recipe already in hand that I can give you something like this real foodified  version of chocolate sauce that hardens over ice cream.  Some of you may have grown up using Magic Shell (I know I did), and I remember looking at the ingredient list a few years ago and thinking “Hmm, coconut oil, huh?  Well now that makes sense!”

If you already have the honey-sweetened GAPS chocolate on hand, then this recipe will be a snap.  You’ll simply melt them with some coconut oil and be done with it.  But if you don’t have those chocolate chips on hand, then there are a few options:

  1. You can make the honey-sweetened chocolate chips and then make the sauce
  2. You can seek out and buy honey-sweetened chocolate or unrefined-sugar-sweetened chocolate
  3. You can compromise with some store-bought chocolate chips that do contain refined sugar
  4. You can use unsweetened chocolate, melt it, and sweeten it

The last option is the only one that significantly varies from the basic melt-chocolate-chips-and-add-coconut-oil recipe that I will share below.  I will work both versions out, so that you can successfully make this sauce, regardless of whether or not you are on GAPS, are a real foodie, or you need the shortcut method that compromises a bit.

As for the fat that you use in the sauce, expeller-pressed coconut oil will give the most Magic Shell-like flavor.  You can also use unrefined coconut oil and the sauce will have a chocolate coconut flavor.  I cannot imagine that that would be a bad thing.

Also, some recipe use melted butter instead of the coconut oil.  I think I may need to try that version soon!

However, I prefer using coconut oil when I can, since I get plenty of butter when I cook dinner, eat veggies, have toast, etc.  I think you get the point.  Coconut oil is an excellent source of lauric acid, as well as other important nutrients difficult to find other places.

 

Equipment Needed:

  • double boiler, whisk, rubber scraper
  • pint glass jar, storage lid

Note: Always buy fair trade, organic chocolate when possible.  The exploitation of people working for chocolate production around the world has run rampant.  The only way to ensure that you are not participating in that exploitation is to make sure you buy fair trade.  The organic label is important as well, promising that your chocolate is of the highest quality, with no genetically modified ingredients (GMOs).

Simple Magic Chocolate Sauce

1 1/2 cups honey-sweetened chocolate chips, purchased honey- or rapadura-sweetened chocolate, or store-bought chocolate chips (a compromise)
1/2 cup coconut oil (buy coconut oil here)
pinch sea salt (buy unrefined sea salt here)

  1. In a double boiler, heat the chocolate and coconut oil over gently simmering water, stirring with a whisk until completely melted and smooth.  Remove from heat.
  2. Pour into a pint jar and let cool for 10-15 minutes before using on ice cream.
  3. Store at room temperature for up to 1 week.  If the sauce hardens, place the jar in some warm water to melt it again.  You can also store it in the refrigerator for longer storage, but you’ll need to take it out for about an hour before using it, possibly also placing in warm water to liquify it again.

Magic Chocolate Sauce
(from unsweetened chocolate)

8 ounces (1 cup) unsweetened chocolate, chopped into small pieces
1/2 cup coconut oil (buy coconut oil here)
1/2 cup whole cane sugar OR 1/3 cup honey (buy whole cane sugar here, honey here)
2-3 tablespoons brewed coffee (buy organic, fair trade coffee here, coffee substitute here)
1 teaspoon vanilla (buy organic extracts here)
pinch sea salt (buy unrefined sea salt here)

  1. In a double broiler, melt unsweetened chocolate with coconut oil over gently simmering water.  Whisk until smooth.
  2. Add sugar, coffee, vanilla, and salt, whisking until smooth again.  Remove from heat.
  3. Pour into a pint jar and let cool for 10-15 minutes before using on ice cream.
  4. Store at room temperature for up to 1 week.  If the sauce hardens, place the jar in some warm water to melt it again.  You can also store it in the refrigerator for longer storage, but you’ll need to take it out for about an hour before using it, possibly also placing in warm water to liquify it again.
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