This creamy, sugar-free, dairy-free chocolate sauce is a delicious accoutrement to any treat that needs a gooey touch of healthy chocolate! NO sugar needed!
What we’re making
This chocolate sauce is simply delicious atop many things that may need a kick of gooey, slurpy chocolate.
I love drizzling it on my Big, Fat Cookie for One, this Bitter Chocolate Cake, and even these Sweet Potato Brownies.
It’s rich and creamy and totally sugar-free!
How to make a healthy chocolate sauce
Truth be told, there’s actually very little chocolate (or rather, cocoa) in this recipe.
That’s because it’s centered around chocolate’s distant, attractive-in-a-different-way cousin, carob!
Carob looks like cocoa, mixes like cocoa, but is much sweeter (naturally) and even has a hint of caramel/malt.
That’s why I created this malt after it long ago.
When mixed with a bit of tahini and liquid, it creates a wonderful, viscous treat that is delicious enough to drink!
FAQs
Can I use another nut or seed butter?
I originally used almond butter as the fat of choice in the recipe, but I’ve since discovered it works with numerous substitutes, including tahini, pumpkin seed butter, coconut butter, and even olive oil.
I haven’t tried peanut butter because of its dominant taste, but if you’re after a peanut butter chocolate sauce, it would probably be delicious!
Can I add sugar?
If you’re not too concerned about being sugar-free, just add in a teaspoon or so of maple or honey.
I use a couple of drops of my favorite stevia, but it tastes great without any sweetener as well!
Can I substitute cocoa powder for carob powder?
You can, but keep in mind that cocoa powder is much more bitter than carob. As such, you may find yourself wanting to add a sweetener of some type. This recipe was built around the fact that carob has a naturally sweet taste.
You can, however, use carob powder for the one tablespoon of cocoa powder.
Healthy Homemade Chocolate Sauce – NO Sugar
Ingredients
- 6 Tablespoons carob powder
- 1 Tablespoons cocoa (or cacao) powder
- 1 (heaping) Tablespoon tahini or raw almond butter
- 1/2 cup milk of your choice plus 1-2 tablespoons more, as needed
- 1/8 teaspoon vanilla powder see notes
- 4-6 drops stevia
Instructions
- Mix everything together with a whisk until smooth, starting with 1/2 cup of milk. If your carob powder is clumpy, be sure to sift it first.
- Add in 1-2 tablespoons extra milk, as needed for consistency. I add approximately nine tablespoons.
- Use as desired!
Notes
Nutrition
Notes
I like to use my Homemade Coconut Milk in this recipe.
I use approximately nine tablespoons of milk in total, but it can vary depending on how the powders are measured. Start with 1/2 cup (eight tablespoons) and slowly add more milk to get the consistency you desire.
If you don’t have vanilla powder, use 1/4 teaspoon of vanilla extract, but I HIGHLY recommend the powder for raw recipes! It’s pricey, but lasts a good while.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Rupa says
Can this sauce be used to coat frozen banana slices?
KELLY GUINDON says
GREAT RECIPE, TRYING TO EAT HEALTHY AND GO DAIRY & SUGAR FREE.
AZ@...And A Dash of Cinnamon says
I love this! How long do you think it would last in the fridge in an airtight container?