I get a thrill when I cook.
For some people, they may call this thrill an “adrenaline rush;” a moment in time where all of your superhuman powers of culinary conception collide into an incredible attack that results into an explosion of awesome for your taste buds.
Truly, these people are born with a gift. If this sounds like you, embrace it!
I am not one of those people.
Needless to say, today’s post is exciting and a Kayleigh form of culinary genius.
Hand crafted, home made and a paleo-friendly chocolate sauce!
Even if you’re not paleo, I highly recommend you prepare this sauce.
This baby can be used with anything: ice creams, as a mix in for brownies and cookies, and for a mole recipe are my favorite ideas so far.
Well, let’s get on it! Here’s your recipe:
everyday chocolate sauce (refined sugar free, paleo, vegan)
1 cup filtered water
1/3 cup cacao (stabilizes blood sugar), cocoa, or carob (caffeine-free) powder
pinch of sea salt
cinnamon to taste (optional, i like it for blood sugar stabilizing properties)
dash/capful of vanilla bean extract (or use vanilla beans if you have them!)
1/2-3/4 cup maple syrup
why i sweeten with maple syrup.
Begin by pouring water and cocoa powder into a pot, transfer to the stove on medium-high heat. Stir in until cocoa powder is well incorporated into the water, and you have chocolate water.
Warning: It will smell amazing, but tastes gross. I tried. You’re welcome.
Allow the water to begin boiling. Once the chocolate water begins to thicken up (you will know because it’s shiny and looks like gravy– oh wait, I know that one well) turn the stove on medium heat. Add in salt, optional cinnamon, and vanilla. Stir briskly. Add in maple syrup slowly, and mix.
I found a small candy whisk worked great for this recipe. You can use a big whisk too, especially if you’re doubling this recipe.
Wait for the chocolate sauce to begin boiling again. After about 4 minutes, still on medium heat, your chocolate sauce should thicken again. If it’s not like gravy, don’t worry!
Take the sauce off the stove and let rest for 5-10 minutes. I taste tested my results to make sure I had enough sweetener. This would be a good time for you to do the same.
Pour the sauce into an old jam jar, glass container, or syrup bottle. Store in the refrigerator covered. Use when needed.
Regarding sweetener– Don’t shy away from using agave, turbinado sugar, or another sweetener of your choice.
I’m sure liquid and even powdered stevia will work just fine in this recipe.
Regarding flavor– I wanted so badly to try adding extracts to this recipe as a non-paleo treat like mint, hazelnut, or banana.
Let me know what modifications you try!
I promptly made a cayenne mocha with this new-found cooking success and now I’m a happy camper. I hate Sundays, so this is a very good thing.
But that’s another blog post, for another day. A very unenthusiastic day.
Which day of the week do you dislike the most? What are your favorite uses of chocolate sauce?