In our home, the kids are each allowed one night a week to pick their favorite ice cream flavor for me to make. Most of our children love chocolate, which is what Aaron and I adore. But there are a few who would prefer vanilla or strawberry to chocolate any day. Not knowing how I’d be able to eat dessert without some kind of chocolate in it, I had to make a chocolate sauce to go on the strawberry ice cream my daughter made last night. I used to think that Magic Shell topping as a kid was so cool how it hardened when it hit the cold ice cream. But the ingredients on that label are anything but nourishing. With the use of coconut oil in this recipe, the sauce will harden as it cools on the ice cream, since coconut oil is only liquid above 75 degrees. What could be better than enjoying a treat that not only tastes amazing, but is so good for you too?
- 1/2 cup coconut oil
- 1/3 cup raw honey
- 2/3 cacao powder
- handful cocoa butter wafers
- Add oil and butter to a sauce pan and heat on low until melted.
- Turn off heat and add in the cacao and honey.
- Mix well with a fork. As the mixture cools, it will adhere together better (and the oil will stop rising above the rest of the contents).
- Once it’s slightly cooled and well mixed, you can pour it onto ice cream.
- Store remains in a container in the fridge. To re-use, simply warm it up again and pour.