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Warm pourable Full GAPS cocoa sauce in a cream ceramic sauce boat

Warm Pourable Cocoa Sauce for Full GAPS

A warm, pourable later-Full-GAPS cocoa sauce made from pure organic cocoa, coconut oil and raw honey in the exact doubled 2:2:1 ratio.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 15 servings
Course: Dessert, Sauce
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Warm Cocoa Sauce
  • 1 cup pure organic cocoa powder
  • 1 cup natural non-hydrogenated coconut oil melted
  • 1/2 cup raw honey

Equipment

  • Dry stainless-steel or enameled saucepan
  • Stainless-steel whisk
  • Dry measuring cups
  • Flexible scraper
  • Glass pitcher or ceramic sauce boat

Method
 

  1. Whisk the cocoa and melted coconut oil together in a dry stainless-steel or enameled saucepan until smooth, with no dry cocoa islands or pale oil streaks.
    Pure cocoa and coconut oil whisked smooth in a stainless saucepan before raw honey
  2. Add the raw honey and whisk until fully incorporated, with no amber honey streak or oily ring.
  3. Warm over medium heat for about 2 minutes, whisking continuously. Stop when the sauce is warm, uniformly glossy and pourable and a broad whisk trail nearly settles flat. Do not simmer.
    Cocoa coconut oil and raw honey sauce warmed until glossy and pourable without simmering
  4. Transfer to a supported glass pitcher or ceramic sauce boat and serve warm.

Notes

  • This is the exact double-scale 2:2:1 cocoa-coconut-oil-honey formula. Keep it separate from spoonable ganache, coconut-milk ganache, frostings and shells.
  • Pure organic cocoa is an occasional later-Full-GAPS ingredient after digestive symptoms are gone.
  • Do not use avocado oil, MCT oil, maple syrup, monk fruit, allulose or stevia.
  • Warm only until pourable. Do not simmer or add water.

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