Gluten-Free Fudge Sauce
- 1 cup water
- 1⁄2 cup coconut sugar
- 1⁄2 cup organic raw blue agave nectar (dark agave)
- 3⁄4 cup unsweetened cocoa powder
- 1 Tbsp instant espresso powder (optional)
- 1 Tbsp pure vanilla extract
- Combine water, coconut sugar, agave, cocoa powder, and espresso powder (if using) in a heavy sauce pan. Bring to a boil over medium heat, stirring until smooth. Boil for 5 minutes or until sauce starts to thicken.
- Whisk in vanilla and let cool for about an hour. Sauce will thicken more as it cools.
- Store in a covered container in the fridge for up to 10 days. Serve warm or cold.
Carol Kicinski
Diagnosed with gluten intolerance more than 20 years ago, Carol Kicinski has motivated millions to live happy allergen-free lives.
She founded Simply Gluten Free, a gluten-free recipe and lifestyle blog and website, in 2007. Its purpose is to educate, assist, and inspire those with celiac disease or intolerance to gluten, dairy, peanuts, grains, or other allergenic elements, and to assist those with vegetarian and vegan preferences. Her fans have made it one of the top gluten-free websites.
Carol’s recipe motto is “gluten-free recipes that are not just ‘good for gluten-free’ but just plain good, period!” She is also a regular guest chef on television, the author of two cookbooks, a professional recipe developer and the founder and editor-in-chief of Simply Gluten Free.
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