Chef Jessica’s Vegan Chocolate Fondue

Strawberries dipped in chocolate fondue are my favorite!

When it comes to a favorite food I think the majority of women would agree with me when I say- it would have to be chocolate!  A 2007 BBC news article quotes Dr. David Lewis of the Mind Lab as saying “Chocolate beats kissing hands down when it comes to providing a long-lasting body and brain buzz” ( Psychologist Sue Wright said “Chocolate contains phenylethylamine which can raise levels of endorphins, the pleasure-giving substances, in the brain”.  And despite the perception (myself included) that women are the bigger fans of chocolate, the Mind Lab study also found that the effect was the same for both men and women!  I don’t need to know the science of it, my mouth knows… I love chocolate and with Valentine’s day around the corner, despite what the study says, I’m hoping for both chocolate and kisses!


Chocolate fondue is a wonderful way to indulge in the rich velvety flavor of chocolate.  However the less than healthy ingredients that are found in many fondue recipes make it more of a fond “don’t”.   Large quantities of heavy cream or butter are often used and many chocolate fountains require liquid vegetable oil to maintain the proper consistency for flowing.  Rather than using a more processed and less healthy vegetable oil, coconut oil provides not only a silky consistency but also a creamy flavor thus providing a vegan option for chocolate enjoyment.  This simple recipe provides a wonderful indulgence that is sure to make your heart, and the heart of your lover, go pitter pat!  Try dipping your favorite fresh fruit, berries, cookies, pretzels, or even drizzling it over a slice of cake.  If you want to heat things up a little, add the pinch of ground cayenne pepper- or if you prefer, omit that for a more tame, rich, chocolate indulgence.

Rich Vegan Chocolate Fondue

Gather all of your ingredients

1 TBSP honey

1 ½ TBSP Kelapo Extra Virgin, Cold pressed, Coconut Oil

½ tsp instant coffee powder

½ tsp pure vanilla extract

3 TBSP unprocessed raw cocoa powder

Pinch of sea salt

Pinch of cayenne pepper (if desired)

In a small bowl whisk together the honey and coconut oil until smooth.  Dissolve the coffee in the vanilla extract then blend into the honey mixture.  Add the remaining ingredients and serve with fresh fruit or other desired dippers.  Yields 1 serving to share with someone you like a lot.


Chef Jessica Bright

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