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Raw Chocolate Sauce

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This sauce is so wonderful and can be used on so many dishes!


  • 1 1/2 cup *maple syrup or raw agave nectar
  • 1/3 cup cold pressed coconut oil
  • 1/2 cup raw cacao powder


  1. Blend all ingredients in a high-speed blender until smooth.
  2. It will last up to a month in the fridge.
  3. *Maple syrup is not considered raw*

4 thoughts on “Raw Chocolate Sauce

  1. Michelle says:

    Good morning Ami Sue,

    Would you recommend this sauce recipe for drizzling over cheesecake and for dipping Strawberries. I’ve used your Ganache recipe many times and it was a little thick for what I needed, but not bad. I thought I’d ask you, since your the expert.
    Many thanks for your continual inspiration!

    • amie-sue says:

      Good morning Michelle,

      Gosh you could use this one or the ganache. This one will be thinner of course which does make it nice for a drizzle. The ganache is thicker and will add more of a presence to a dish then the chocolate sauce shown here. Does that make sense? Have a blessed day! amie sue

  2. Michelle says:

    This recipe calls for olive oil, by any chance do you mean Coconut oil? Just double checking.

    Many thanks

    • amie-sue says:

      Why yes! I meant coconut oil… thank you for pointing that out. :) I fixed it. Have a great day, amie sue

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