Made From Scratch Bittersweet Chocolate Peanut Butter Sauce (And Almond Chocolate Chip Cakes)

It’s Valentines Day, so you know what that means…..chocolate! Come on…you knew that was coming. Not just any chocolate though, homemade bittersweet chocolate peanut butter sauce.

This isn’t just melting down some chocolate chips either, I made this from scratch using real cocoa butter. It’s definitely much healthier than store bought versions containing stabilizers and additives. I purchased my food-grade cocoa butter here.

This was just after making it, while it was still warm. It has a thin consistency at this point, but thickens as it cools, as you can see in the other photos drizzled over the heart cakes. Delish!

This has a strong bittersweet chocolate flavor, so if you prefer a less bitter taste, then add your preferred dry sweetener. (coconut sugar, stevia, xylitol, etc.)

Bittersweet Chocolate Peanut Butter Sauce

Print recipe

Ingredients:

1/4 cup unsweetened cocoa

3 tablespoons pure maple syrup

3 tablespoons coconut milk

1 tablespoon creamy peanut butter

1/2 teaspoon bourbon vanilla extract

2 teaspoons of finely chopped/shaved organic cocoa butter (if its not finely chopped, it will not melt as smoothly)

Pinch of fine pink Himalayan salt

Optional: For a sweeter chocolate, add 2-3 teaspoons of your preferred dry sweetener. I added 1 teaspoon of coconut palm sugar

Directions:

Finely chop into shavings some cocoa butter and measure out 2 teaspoons. Set aside. In a coffee mug, combine the remaining ingredients and stir well with a fork. Place in the microwave for 30 seconds or warm slightly over a double boiler. Stir in the shaved cocoa butter with a fork. Keep stirring for a couple minutes until the cocoa butter has completely melted and blended. It should be smooth and shiny. Let it cool to room temperature or use immediately. It will thicken as it cools. Use over fruit, oatmeal, ice cream, desserts, or my Almond Chocolate Chip Mini Heart Cakes. Recipe below.

Just gorgeous….and mighty delicious drizzled on top of these mini heart cakes.

Almond Chocolate Chip Cakes (Oil-free)

Made using this heart shaped silicone mold from Michaels. My recipe makes 5 mini heart cakes or 2 large muffins. Multiply the recipe if wanting to make a large batch. This is perfect for just wanting a quick dessert for the day.

Print recipe

Ingredients:

1/4 cup whole wheat pastry flour

4 teaspoons unsweetened cocoa

1/2 teaspoon baking powder

pinch fine sea salt

1/4 cup pure maple syrup

2 tablespoons almond butter

1 tablespoon coconut or almond milk

1/2 tablespoon applesauce

1/2 teaspoon apple cider vinegar

1/2 teaspoon bourbon vanilla

1-2 tablespoons mini vegan chocolate chips

Directions:

Preheat an oven to 350 degrees and spray your silicone mold or muffin pan with nonstick spray.

Add the dry ingredients in a small bowl or large coffee mug until well combined. Stir in the chocolate chips. In a separate small bowl or cup, combine the wet ingredients and stir until well combined. Combine the wet with the dry and stir until just combined. If using the 6 heart silicone mold from Michaels, divide the batter among 5 of the hearts. It won’t seem like there is much, but they rise considerably. Bake for 15-18 minutes. Mine were done at 17 minutes in the silicone mold, but it could be closer to 15 minutes in a dark muffin pan. They are done when a toothpick comes out with just a few dry crumbs. Let them cool for 15 minutes before flipping the silicone mold over gently and sliding them out. Cool completely on a wire rack.

Nutrition per cake: 116 calories/ 4.27g fat/ 18.8 carbs/ 2.2g protein.

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