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
Who wouldn’t want these on Valentines Day?!
OMG! Those are gorgeous but was floored that you made your own chocolate, Never would think to do that but you are so right, it has no stabilizers etc… much healthier and you know what you are eating, Love this!!
Thank you so much sweetheart!! I kept dipping my fingers in the chocolate sauce…oops
It may be too bitter for some…too dark chocolate tasting…but that’s easily adaptable by adding more sweetener. I just made it knowing I was going to drizzle it on other things. Im thinking it would be awesome to make in brownies too…gooey brownies….that’s my next recipe maybe 
Love DIY anything, ordering the cocoa butter from Amazon unless they carry it at Whole Foods, going there this weekend. I have to try this.
My aunt bought some at whole foods but not sure if they carry it at all of them. It’s soooo good…the best part is you can make it as sweet as you want by adding your preferred dry sweetener. It’s definitely more bittersweet, so you may not like the bitterness the way I’ve written the recipe. I’m telling you though, it thickens up considerably after it cools throughout the day, or sits in the fridge. I’ve been putting it on toast the last two days with peanut butter…and O.M.G….amazing. It’s even better with each day, lol!
I loveee that you made this from scratch!! I will so be making this next time I need a chocolate sauce!
Thank you so much Brittany..it was super easy too!
Love the recipes
Thank you my dear
You’re too much, Brandi! Making your own chocolate? And with peanut butter? Really?
And I bet it goes perfectly with these cakes of yours. Well done!
Have a happy Valentine’s Day!
Thanks so much John!! It was so easy, I couldn’t help myself. Happy Valentines Day!
Oh boy, this looks amazing Brandi. LOVE bittersweet chocolate. I’d be happy to eat that Chocolate Peanut Butter Sauce straight from the pot with my fingers.
Haha Saskia! I’m going to drizzle it on ice cream next. Thank you!
Brandi, you are amazing! I love the chocolate from scratch! Bittersweet is one of my favorites! I have to begin to use more applesauce in my recipes! You are truly an inspiration! Have a wonderful Valentine’s Day
You are so sweet Judy! Thank you so much! Happy Valentines Day!
Thank you Brandi for an excellent recipe!!
All the best.
Shane
Absolutely Shane! Thank you right back!
YUUUUMMMM!
It was! Thank you Lisa!
Amazing recipe! Happy Valentine’s Day
Happy Valentines Day my dear! Thank you
My pleasure! Hope you have/had a great one! 😀
Great recipe, looks delish xxxx
Thank you so much!
Your chocolate peanut butter sauce sounds delicious! I’ve never used cocoa butter before but now I’m definitely interested. Happy Valentine’s Day, Brandi.
It’s awesome stuff Leah and smells sooo amazing! Thank you!
You are amazing! I get inspired with what you create every time I come here Brandi! Making it from scratch must be challenging but you have made it look so easy. You are right. I can have these everyday because it is safe from all the chemicals.
Aww thank you Danny! You are so sweet, that means so much to me!! It was really easy, anybody could do it! Super delicious too!
oh Brandi! These look so yummy!!! Your Almond Chocolate chip cakes look gorgeous!! and yes, totally same wave length. . to me, Valentine’s Day is not complete without chocolate! Happy Valentine’s Day, Brandi!!! Hope you have a great one!
Thank you so much Alice!! Absolutely, Valentine’s Day without chocolate is an oxymoron, lol!
I’m always so impressed by how you make the most beautiful, decadent items from such healthy ingredients. Your food always looks just as good, if not better, than the full fat versions. These almond chocolate chip cakes are stunning, especially with that thick drizzle of sauce. I hope you have a wonderful love day, Brandi!
You are a sweetheart Nancy….your words made me smile big! Thank you so much! It was super delicious and with the chocolate sauce, it was decadent…I just ate some spread with peanut butter on some oat bread, omg! Delish! It is even better the day after sitting in the fridge because it becomes super thick! Happy Valentines Day
OMG look at these – it is hard to believe that they are also healthy, when they look so sinful
Delicious Brandi!!
Happy Weekend