Homemade Chocolate Sauce

Let me say this loud and clear, Mike is a chocoholic. He could careless about carbs, but when it comes to his food vice, it is and probably always will be chocolate. The challenge for me is to create chocolate recipes that are healthy(ish). This chocolate sauce was a win in the books. Mike enjoys this chocolate sauce on our Ninja Creami ice cream creations. The sauce is pretty easy to whip up and I am sure you have all the ingredients in your cupboard right now.

I like to use cacao over cocoa when baking. Cacao is considered a superfood due to its significant health benefits. It is packed with antioxidants, which can help to protect the cells in your body from damage caused by free radicals. Additionally, cacao is a good source of minerals such as magnesium, iron, and calcium. Studies have been published stating that cacao contains compounds that may contribute to cardiovascular health and improve mood. ( duh of course eating chocolate makes you happy :-). Cacao and cocoa are both derived from the cacao bean, but they undergo different processes. Cacao is typically made by cold-pressing unroasted cacao beans, which helps to retain more nutrients and antioxidants. On the other hand, cocoa is made by roasting the beans at high temperatures, which can lead to some loss of nutritional value. In terms of taste, cacao is generally more bitter and intense, while cocoa has a milder flavor profile. I am tempted to try cocoa next time I make this because I am thinking I could reduce the sugar content because it won’t be as bitter. Stay tuned.