Well, did I intrigue you with the title? I hope so, because this sauce is IT, dudes and dudettes.
What can you dip in chocolate coconut oil maple syrup sauce? Any and everything you can think of. Cookies, ice cream, cake, pie. I haven't tried it with a hamburger and fries yet but I'm pretty sure it would manage to improve that, too. Seriously--this stuff is just that good.
This recipe was included in a preview review copy of a coming-soon novel entitled Criminal Confections (A Chocolate Whisperer Mystery). The book is super cute, exactly the type of mystery-meets-chick lit-meets foodie fiction type of book I read when I am alone (if I'm in public, it's War and Peace or something that makes me look smart, of course). I haven't finished the book so I haven't come to the recipe within the story yet, but it was included on the marketing sheet that came with the book, and I thought it sounded interesting.
This sauce comes together in oh, about two minutes, and offers many delicious rewards. I have been enjoying it as a dipping sauce served alongside cornmeal pecan cookies (I'll post that recipe soon), but like I said, it really does make everything better.
"Hayden Mundy-Moore's Chocolate Butter"
Notes from the author: the keys to this recipe are the coconut oil and pinch of salt. The coconut oil gives the chocolate butter just the right luscious consistency. The salt (flaky sea salt is great if you've got it!) adds complexity. Natural cocoa powder and Dutch-processed cocoa powder both work well in ths recipe. Honey can be substituted for maple syrup, if you prefer.
- 1/4 cup refined coconut oil
- 1/4 cup pure maple syrup
- 1/4 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa power
- pinch of salt
Melt the coconut oil in the microwave or on the stovetop over low heat. Stir in the rest of the ingredients and whisk until smooth. It will become thicker as it cools. Enjoy!