Chocolate fondue recipe

Picture of chocolate fondue recipe

This chocolate fondue is ready in 5 minutes, and tastes amazing.

My teenage son raves about my chocolate fondue sauce to anyone who’ll listen, and he gets it out for all visitors to indulge in.

Most chocolate fondue contains lots of white sugar as well as full-fat dairy cream, which are very hard on the digestive system – not to mention the waistline.

Many manufacturers also add hydrogenized vegetable oil to preserve their product’s shelf-life, which doesn’t do your arteries, your skin or your overall health any favors.

And so this recipe was born.

Best of all, it’s super quick and easy (no surprise there, right?)

Chocolate Fondue recipe

Makes 2 cups/480ml of fondue

You will need:

A blender or hand blender


  • 1½ cups/360ml maple syrup
  • 1/3 cup/80ml olive oil
  • ½ cup/60g (raw) cacao or carob powder (or standard unsweetened cocoa powder if you’re not that bothered about everything being raw). I like to use half cacao and half carob (see tips)
  • 1 tablespoon vanilla extract, or ½ tablespoon vanilla powder
  • 4 cups/480g of your favorite sliced fruit for dipping (bananas, strawberries, pineapple, pears, orange sections)

Optional extras

  • Toothpicks for dipping and eating (if you don’t want to use your hands)
  • Sprigs of mint for garnish (’cause it looks pretty)

To make your chocolate fondue

Blend everything except the sliced fruit, and pour out into individual ramekins or other small dishes. Put a ramekin in the center of each plate.

Arrange 1 cup/120g of sliced fruit on each plate around the dipping sauce and put in a few toothpicks for dipping if you don’t want to use your fingers.

Garnish with sprigs of mint and voila! A very fancy dessert – perfect for parties and special occasions!

Rocking Raw Chef tips

  • Cacao and carob powders are pretty much interchangeable in recipes, so you can use all cacao or all carob if you like, it depends on your taste (and cacao does contain a bit of caffeine). Raw cacao powder is also referred to as raw chocolate powder, although technically it’s ground cacao beans.
  • This sauce is also delicious over raw ice cream – top with nuts and bananas too for a raw banana split!
  • Any leftover sauce (ha!) will keep for weeks in a glass jar, in a kitchen cupboard (don’t refrigerate it, as the oil will get very thick).
  • Don’t forget to use the “blender leftovers”: pour in some nut, seed, or hemp milk for a quick chocolate milk.

Want to see me in action?

I make a lot of recipes and share more tips at my YouTube channel – do check it out if you like videos that are slightly wacky…!

Enjoy your Chocolate Fondue!

And of course, let me know what you think in the comments!

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