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Bittersweet Chocolate Agave Shots


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Bittersweet Chocolate Agave Shots


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Bittersweet Chocolate Agave Shots

These really are BITTERSWEET and rich, you've gotta like that bite. To sweeten them up add more agave or sub in sugar or honey to taste.


  • Prep Time : 2 min
  • Cook Time : 5 min
  • Ready Time : 7 min


6 shots, about 12 tablespoons


  • 1 cup unsweetened cocoa powder
  • ¼ cup plus 2 tablespoons pure agave
  • ¼ cup good quality extra virgin olive oil
  • ¼ cup plus 2 tablespoons boiling water
  • Coarse flake sea salt, crushed pistachios, orange zest, whipped cream, optional


Blend cocoa, agave, oil and water in a food processor until smooth and creamy.  Stopping to scrape down the sides as necessary.  Spoon evenly between 6 shot glasses.  Serve or finish with desired topping of choice.

Can be stored in an airtight container at room temperature for at least 3 days.


Servings Per Recipe: 6 shots, about 12 tablespoons

Amount Per Serving

  • Calories: 170
  • Total Fat: 10g
  • Sodium: 4mg
  • Total Carbs: 24g
  •     Dietary Fiber: 5g
  • Protein: 3g


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




15 Responses to Bittersweet Chocolate Agave Shots

  1. Wow. This looks amazing and so quick to put together!

  2. avatar says: maxine

    I will definitely try this. My niece, who is a raw food vegan makes something similar when she comes over for Pesach. In place of the oil and water she uses avocados. You have to use a lot of them, but they do NOT add any taste, just a wonderful creamy texture.

    • hi Maxine — that sounds AMAZING!!! I hadn’t thought of that trick. Would certainly make these more expensive but probably more thick and creamy. What does she use to sweeten?

  3. avatar says: jbbm

    yum! gonna have to try these.

  4. O.M.G. these look insanely delicious! I can’t believe they’re so healthy. Must. Make. ASAP!

  5. Amazing! Easy to make and tastes great with sea salt.

  6. avatar says: J.F

    In Israel, can i use honey instead of agave?

  7. avatar says: elle7

    Yum. Looks amazing! Can’t wait to try for Pesach!

  8. avatar says: elle7

    Hi,I’m thinking about making this recipe for Pesach. Would i be able to use cottonseed oil instead of olive oil in this recipe?

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