Healthy Homemade Chocolate Sauce - NO Sugar

Healthy Homemade Chocolate Sauce - 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!

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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.

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.

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