Be sure to start with warm or room temperature ingredients for the best results. In a bowl, combine the cacao powder, coconut oil, and maple syrup. Whisk well to combine.
When no clumps remain, the magic shell is ready to use right away. Serve it over your favorite ice cream, and store any leftovers in an airtight container at room temperature for up to 1 week. You can also store it in the fridge for up to 1 month, but you'll need to warm it up to make it pour-able again.
This recipe makes roughly 3/4 cup of magic shell, so the nutrition information is for roughly 2 tablespoons. This information is automatically calculated, and is just an estimate, not a guarantee.If your magic shell solidifies while stored, simply place the jar in a bowl of very hot tap water for 10 to 15 minutes. It should be pour-able again after you shake the jar well.