This is a rich, chocolaty sauce when warm. I like making my own sauce because I can make it the way I like it, not too sweet. You can make it as sweet as you like. Once refrigerated the sauce will thicken and be spreadable. It can be used as a cake or cupcake icing.
3/4 cups cocoa
6 Tablespoons to 12 tablespoons sugar (evaporated cane juice)
3 Tablespoons coconut oil
3/4 cups water
In a medium saucepan, mix together all the ingredients. Turn heat to medium and whisk sauce until smooth. Continue to cook, stirring, occasionally, until the mixture reduces in in size and thickens, about 20-25 minutes. Use immediately or pour into a jar and refrigerate. Refrigerate for at least 4 hours for frosting. Reheat on low temperature to make it a sauce again.
Watch how to make it: