Friday, January 14, 2011

Gluten Free 2-Ingredient Fudge Sauce Recipe


One of my favorite blogs of all time is "Heather Eats Almond Butter." If you're not a fan you should be! Heather's blog is fun and full of simple, easy recipes and she just had a lovely little daughter.

Heather lost weight several years ago and even after having a baby has maintained a healthy weight. She eats almond butter... among other healthy things!

One of the struggles I've had is that I really love healthy fats! Natural almond butter, peanut butter, coconut oil, extra virgin olive oil, etc.. you name it and I really love it!

Part of my problem was that I was simply eating too much of it... you can have TOO much of a good thing! Too much of a healthy food!

So if you decide to make this "healthy", dairy free, gluten free chocolate sauce... make sure to keep your portion in check! 1 tablespoon has about 55 calories... and 1 tablespoon is just enough of a treat to add to my morning bowl of 1/2 cup of gluten free cooked rolled oats!

This "not really a recipe" was sort of an accident. Heather, of the above mentioned blog, had a post on a 2 ingredient fudge that she made. She used coconut milk and baking chocolate. BUT... being the "ADD, prone to not paying attention" kind of girl that I am. I didn't fully read the directions. She used 16 oz. of baking chocolate. My chocolate bar was only 4 oz. And therefore, I ended up with a lovely & decadent chocolate SAUCE, rather than a fully formed fudge! And really after figuring out the calories on this delicious concoction... I'm glad I only used 4 oz of chocolate! lol!!

This is not a really sweet fudge sauce since we don't add any sugar, but it's so creamy, rich and delicious! Enjoy!

Gluten Free 2-Ingredient Fudge Sauce Recipe
free of gluten, dairy/casein, and soy protein (the chocolate does contain soy lecithin)
makes about 1 1/2 cups of chocolate sauce
that's about 24 tablespoons at roughly 55 calories per tablespoon - so use it sparingly!

1 (12 oz.) can of full fat coconut milk - Native Forest is my fav brand - No sulfites
4 oz. dairy free chocolate - I used 4 oz. of  Lindz 70% chocolate bars

Directions:
Melt the chocolate bar over low heat in a small saucepan. Add the coconut milk and stir consistantly for about 3-4 minutes until the sauce is slowly simmering and is a deep chocolate color. Pour into a glass jar and refrigerate for at least 8 hours. The sauce will be thick enough to hold a spoon upright in the container. Makes 24 servings!  Add a tablespoon to your oatmeal, your ice cream! Enjoy as a treat!
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11 comments:

  1. I just bought some 70% chocolate...this sounds like a luscious way to utilize its goodness!

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  2. before reading your blog today i actually ended up with a chocolate sauce this morning(it was supposed to be fudge)- the recipe wasn't as simple or "healthy" so i'll definitely try this recipe next time i need chocolate sauce!

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  3. Yum! Now for some vegan ice cream to go with it... ;)

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  4. In your morning bowl of oats? What a yummy treat! I've got lots of dark chocolate lying around just begging to be used! Kids will love this too!

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  5. That sounds rich and delicious. What quick healthy treat! I never thought of adding chocolate to oatmeal, yum. :)

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  6. O.M.G.! I may never convince the monkey to eat anything but oatmeal again. Thank you!

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  7. ooh, chocolate in morning oats?! What a decadent and lovely idea! This is ridiculously simple - and I can think of about a million ways to eat it, though straight up would probably be ideal:).

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  8. Carrie - you are too sweet to say I am creative. I am so not. Most of my lunchboxes are leftovers, sometimes repurposed, but not always. I think of you as incredibly creative and your blog is a constant source of recipe inspiration.

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  9. Yummmmm!! So simple but oh so decadent! Thanks for the recipe! :)

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  10. You put fudge sauce on your oatmeal?! I think you and I could be very good friends!
    You have just gotten yourself another faithful follower.

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  11. Carrie, do you think this would work with almond milk? I know it's not going to be the same structure-wise since there isn't much fat to work with in this particular milk. But unfortunately all things coconut are off limits to me. I follow the Blood Type diet plan, and I'm AB. We do not do well with things that have high amounts of sat. fat, such as coconut and butter. Just a few tsp. of coconut oil gives me heart palpitations. Sad, but true...and I really love coconut. :-(

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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