Last summer an amazing friend and cook introduced me to the magic of the chocolate coconut sauce. She took a glass jar, filled it halfway with dark chocolate chunks, added a pinch of salt and few tablespoons of coconut oil. She heated up the mixture, then stirred it up with some arm power, until it was a smooth, melted sauce.
Our two boys sat, bowls of vanilla ice cream ready in front of them. She poured some sauce over each bowl. Here, the magic began. The sauce slowly hardened, into a crunchy topping. We dug in. The taste was sweet and rich, with just the right hint of salt to balance the flavours.
Most chocolate sauces you can buy at the store include a number of ingredients you might not want to eat. This one has three ingredients and can be whipped up in about 2 minutes. Choose the chocolate you enjoy the most – we like dark chocolate at our house, but you can use milk chocolate if you prefer. Broken up bars, chocolate chunks or chocolate chips – they will all work. Coconut oil is a great source of healthy saturated fats so eat up.
I like to add this to straight up vanilla ice cream, but there are many ways you can enjoy this sauce. How about over a bowl of frozen berries? Get as creative as you like. Recipe amounts provided serve about 3 – 4 ice cream cones or bowls. Double or triple if you’re feeding a crowd.
Chocolate Coconut Crackle Ice Cream Sauce
Homemade ice cream topping.
- 2 tbsp coconut oil
- 3 tbsp chocolate chunks, broken up bars, or chips will work
- Pinch of sea salt
Add all ingredients to either a microwave safe container or into a small saucepan.
Heat gently until both the chocolate and the coconut melts.
Stir mixture until it is a smooth consistency.
Immediately pour over ice cream or frozen fruit. Let sit 30 seconds and then enjoy the crackle.