Homemade Chocolate Shell Topping

EGG-FREE, NIGHTSHADE-FREE, NUT-FREE, VEGETARIAN

I first published this recipe on the Coconuts and Kettlebells website years ago after attempting to create a chocolate dip for fruit. I had some extra strawberry slices in the freezer, and thanks to my impatient personality, I ended up pouring the mixture over the slices while they were still slightly frozen. Much to my surprise, the chocolate hardened instantly, which reminded me of the Magic Shell I used to have on my ice cream at my grandma’s house as a kid. Now it’s one of the most popular recipes on my blog and makes it into a variety of recipes (for obvious reasons).

Makes 3 or 4 servings

Prep time: 5 minutes

Cooking time: None

¼ cup coconut oil, melted

1 tablespoon pure maple syrup or raw honey

¼ teaspoon pure vanilla extract

¼ cup cacao powder or unsweetened cocoa powder

1. In a small bowl, combine the coconut oil, maple syrup, and vanilla. Stir well.

2. Gently fold in the cacao powder and stir until no lumps remain.

3. Let the mixture cool slightly, then pour it on top of frozen fruit or cold desserts and watch as it hardens—like magic!