homemade magic shell chocolate sauce
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5 from 1 vote

Homemade Magic Shell Recipe

Course Dessert
Author Mommypotamus



  • Place coconut oil in a pan and melt over low heat. Remove from heat and add cacao/cocoa powder and maple syrup/honey. Stir until thoroughly mixed. Allow to cool to warm/room temperature, then pour over ice cream.
  • Shelf life: Coconut oil, honey and cacao/cocoa are all shelf stable at room temp, so theoretically a blend of the three would be also. However, since my sweetener of choice (maple syrup) should be refrigerated, I've never tried storing at room temp. I recommend storing in the fridge and reheating before use.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg