Chocolate sauce is a standard sweet condiment in many refrigerators, but it’s usually full of highly processed ingredients. This homemade version is unrefined, so simple, and absolutely delicious!

Move over Hershey’s. Step aside Nesquick. Pardon me, Ovaltine.

Make way for something far more delicious and economical, and quite a bit more compliant with real food eating!

Long ago, in my quest to keep the house clear of anything containing high fructose corn syrup, corn syrup, or other highly refined sugars, chocolate syrup went out the door.

But I occasionally missed the convenience of having something chocolatey and yummy to pour on ice cream, cheesecake, and other tasty desserts when we had them. 

Natural brands of chocolate sauce aren’t particularly difficult to find, but as often is true, I figured I could make something that tastes better for a whole lot less with a few Google searches. And I was right.

If you love a good, rich dark chocolate sauce and prefer to avoid processed ingredients, you simply must become acquainted with this sauce!

As I spent some time searching online for the perfect chocolate sauce years ago, I ended up combining a bunch of different recipes and techniques to make this very simple sauce. You probably have the ingredients in your pantry right now!

It’s delightfully rich, so easy to make, and only takes 5 simple and unrefined ingredients.

Pause. Disclosure: There are affiliate links in this post. If you purchase something by clicking on these links, your cost is the same, but my work here is supported with a little kickback. Thanks!

Rich Homemade Dark Chocolate Sauce

Ingredients

• 1 heaping cup cocoa powder (though you can use less if you prefer a sweeter chocolate)
• 1 1/2 cup Rapadura or Sucanat (white, brown, or turbinado can be substituted)
• 1/4 t. salt (I always use Real Salt)
• 1 c. water 
• 1 t. vanilla

Instructions

1. Mix the cocoa, sugar, and salt in a medium sauce pan to remove cocoa lumps.
2. Add the water and cook over medium heat. Let it boil gently while stirring until thickened, about five minutes.
3. Remove from heat and let it cool a bit, then add vanilla. Pour into a glass jar, store in the refrigerator, and you are done!

Now, the real problem is that it is hard to keep a spoon from sneaking into the jar and jumping in your mouth. Yep, it’s that good!

If you want it ultra-rich, sub out some of the water for full fat coconut milk or heavy cream. Yeah, that pretty much takes it to a whole new level.

And, if you don’t have time for my Real Hot Chocolate with a Secret Ingredient, this also makes for a quick cup of hot cocoa when you add it to warm milk.

This post was originally published in December of 2010 before I knew what I was doing blogging. It’s been revised for your enjoyment and to be shared again. 

Have you ever made a homemade sauce for ice cream or other desserts?