So, I’m just going to put it out there. I use this homemade magic shell recipe just about every day.
While some people in the more dogmatic dietary circles may consider that a character flaw, I call it living life to the fullest. Because seriously, who doesn’t want to eat homemade magic shell every day?
And no, that doesn’t mean I’m a total dessert monster who eats all the chocolate, twinkles, and ice cream all the time. It means I enjoy rich, satisfying, health-promoting treats (like homemade magic shell made with coconut oil) that make my body feel good. YAY.
Not only does this homemade magic shell recipe come packed with a good dose of healthy (and energizing!) fats, it’s also packed with antioxidants thanks to the raw cacao powder. In other words, it’s a double-win.
Homemade Magic Shell: The Discovery
This homemade magic shell recipe takes me strait back to my grandma’s kitchen. Having a more health-concious mother meant magic shell was reserved for holidays at my grandparent’s house where all “rules” were off. And if I was lucky, I got to pour the magical liquid goodness myself, meaning my dessert ending up being more magic shell than ice cream.
My grown-up homemade magic shell recipe happened by accident. It was a warm, summer day (one of those days where the coconut oil is liquid at room temperature), and I had planned to use coconut oil to make a dark chocolate dip for some strawberries I had preserved in the freezer. Due to my impatient personality, my strawberries were half-frozen when I started eating them, and much to my surprise – the chocolate hardened instantaneously. Right then, homemade magic shell was born.
Homemade Magic Shell: The Ingredients
The main component of homemade magic shell is coconut oil. Because coconut oil is a nourishing, healthful saturated fat made up of beneficial medium chain fatty acids, it will harden quickly when in comes in contact with frozen foods. (Read more on the amazing benefits of coconut oil here!)
Raw cacao powder is made by cold-pressing cocoa beans. Because it is unheated and unprocessed, raw cacao powder is packed with antioxidants, fiber and important minerals like magnesium. You can use cocoa powder for this recipe as well, which is cacao powder that has been roasted. Roasting gives the cocoa a mild and smooth flavor, however, it will contain less nutrients due to the high-heat processing.
Raw, unfiltered honey is a natural sweetener that contains vitamins, enzymes and phytonutrients. While this ingredient is optional, natural raw honey is great when you want to add a bit of sweetness to things.
Vanilla extract gives the homemade magic shell a richer, deeper flavor. Make sure to get a pure vanilla extract that does not contain sugar or additives. I personally use bourbon vanilla extract, which almost makes the chocolate completely irresistible. Use at your own risk.
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This quick and easy three ingredient homemade magic shell is the perfect chocolate topping to any cold dessert dishes.
Ingredients
- 2 tablespoons coconut oil, melted
- 1/8 tsp pure vanilla extract
- 1 1/2 tsp raw honey or maple syrup
- 2 tablespoons raw cacao powder (or cocoa powder)
Instructions
- In a small bowl, combine the coconut oil, raw honey, and vanilla extract. Stir well.
- Add the cacao powder and gently fold it into the mixture until well combined.
- Let magic shell slightly cool before pouring on top of frozen fruit, desserts, or ice cream.
Notes
This recipe will serve two people, or one if you are very hungry. You can double or triple if you have a bigger family—or are making treats in bulk.
My favorite uses!
- Pour coconut milk on top of frozen berries, then add homemade magic shell on top. This is also know as my Chocolate Covered Berries and Cream Bowl.
- Cut a banana into round slices about 1/2 inch thick, and put in the freezer. Once chilled, spread almond butter in between two banana pieces to create a “sandwich” and return to the freezer. Dip frozen banana sandwiches in homemade magic shell and store in the freezer.
- Drizzle homemade magic shell on top of frozen treats like ice cream or homemade ice cream cake.
- Make chocolate-dipped frozen fruit pops by cutting kiwi, pineapple, or bananas into small round slices. Then, mount the fruit on a stick and put into the freezer. Once frozen, dip fruit in your homemade magic shell and return to the freezer for a sweet, summer treat.
What other creative ways have you found to use this homemade magic shell recipe? Come back and let me know below!
Enjoy!
Live empowered,
I just made this and it was amazing! Thank you for posting this. Love the podcast, keep up the great work. Go team Noelle!
HAH. First, thank you. Second… YES TO TEAM NOELLE! Thanks for the support!
Do you think I could substitute coconut oil for ghee?
You definitely good! It will have a slightly different taste, but it will work! 🙂
Used this for frozen banana coins (minus the honey). It was fantastic! Thanks!
Oh, I forgot to mention, I used maple syrup instead of honey.
That sounds DEVINE!
This yummy stuff just changed my life?
Kristy, I feel the same way. lol. Glad you like it!
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This is amazing! Love it!
SO glad you loved it!
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i am very allergic to cocoa. do you think it would work with home ground peanut butter
Possibly! Try it out and let me know how it goes! You could also do carob if you’re not allergic to it.
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Deliciously decadent and surprised how easy it was , thank you for sharing
You are so welcome! This is definitely one of my favorite things to make! 🙂
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This is the best thing ever and I love you for it!
HA! Thank you Michele. I’d have to agree. Everyone LOVES this and it has SO many uses!
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This shouldn’t be called magic shell. Magic shell is sweet. This version is smooth & it hardens when cold but it’s very bitter & tastes unsweetened even after doubling down on honey. We were disappointed & glad we tested it before pouring it all over our homemade icecream. Panel of 8 people here for dinner. We all give it thumbs down.
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Hi Riki! Sorry to hear that. Of course, it’s personal preference. To some (including just about anyone I’ve tried it on), it’s PLENTY sweet. If you’re used to very sweet things and don’t follow a paleo-ish diet, it might not. Many other recipes use semi-sweet chocolate chips and just a little bit of coconut oil, which is probably better for you. Hope that helps!
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I’ve had that thought too before I’ve tastes it with the ice cream. Combined with the ice cream, it was just perfect.
Hey Riki,
I recommend you try it with maple syrup.
Taste it once it is mixed then add more sweetener to your liking. I love using honey in many things but when it comes to chocolate I don’t particularly enjoy the honey. Just made 4 matches! Awesome and simple baseline recipe. Thanks!
Can you use agave nectar instead of honey?
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Sure! You could also use maple syrup.
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Hey 🙂
Can I use *Corn Syrup as substitute for the *Raw Honey and Can I also do this without the *Pure Vanilla Extract ?
Hi there! I definitely wouldn’t recommend using corn syrup. You can do this without the pure vanilla extract, however, it won’t have the same flavor.
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Will this recipe work to make shapes on wax paper to dry or set up in the refreigator then applied to a cold not frozen cheese cake?
Hi Mary! The consistency is just like traditional magic shell. So, it’s going to be liquid when you make it, and hard once chilled. You could pour the mixture into silicone molds and throw them in the freezer to create hard chocolate candy for example. As for pouring on top of cheesecake, if it came out of the fridge, it should work. However, I would recommend allowing the liquid magic shell to cool slightly and only drizzling a small bit at a time to make sure the cake is cold enough to make the magic shell harden.
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I made a no bake banana and oatmeal with almond flour. Made into balls and froze them. Then I dipped the balls into the chocolate dip shell. Yummmm
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I made this Magic Shell for Homemade Drumstick and it was amazing. Thank you!
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So great to hear! Thanks for letting me know!
This is AMAZING. I don’t know what happened to the person who said it was not sweet, although I have tweaked the amounts of vanilla and maple syrup somewhat. Keep adding, stirring, tasting and mixing until you get the flavor you want I guess.
I have drizzled it over peanuts and dried cherries to make little clusters – put them in the fridge to set and they come out DELICIOUS. My son and I also drizzled it over bananas and sprinkled toasted coconut on top then put it in the fridge for a little while–just excellent.
thanks so much for posting this!!!! It’s a beautiful, simple and completely addictive recipe!
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Thanks for the feedback! So glad you liked it!
Also, for the person who was allergic to chocolate, you could use carob powder and it would have a very similar flavor.
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I don’t have any coconut oil. Do you think I could use olive oil instead?
No, besides tasting a little funky, it wouldn’t harden the same.
jibbilee gee
I’m so excited that i’m making up words
just what i’m looking for
i make a cheat type ferrero rocher
I want to expand my version for the holidays
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How long do you have to cook it I didn’t see it anywhere in directions
No cooking, just stirring! 🙂
Can’t wait to try this! Thank you! I’m currently following the THM plan, so honey is out for now. ???? Have you, or anyone else, tried this with any stevia blends or other natural sugar alternatives? TIA!
I recently made this and it was fantastic. I will definitely use this recipe again and share it with friends and family.
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Great to hear!
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Can you use canola oil?
No.
Could i use cacao butter
Never tried it! I would recommend using coconut oil.