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Sugar-Free Hot Fudge Sauce

Oh I know what you’re thinking – sugar-free?! That’s not possible right?! Wrong! Well sort of anyway, bar the 4.2g of sugar from the dark chocolate, I’ve managed to make a totally Sugar-Free Hot Fudge Sauce that you can top any ice-cream with – or if you’re a complete and utter chocoholic like myself – eat it straight from the jar!

This rich and decadent Sugar-Free Hot Fudge Sauce is packed full of antioxidant rich cacao and healthy fats for the ultimate guilt free experience. Suitable for vegans and those following a Keto diet.

I’ve used NuNaturals NuStevia Simple Syrup in this recipe to sweeten it up which contains only 3 ingredients; glycerin, stevia, and water. It’s a really versatile zero carb and zero calorie sweetener that you can use in baking, cocktails, and milkshakes. I’m not 100% sure if it’s vegan but most food grade glycerin is usually vegetable derived. To err on the side of caution you could use xylitol instead, or if you wanted to opt for a more traditional sugar filled treat try using between 1/4 to 1/2 a cup of maple syrup or coconut sugar.

This does however taste just like the real thing, it’s amazing! I’ve included vegan subs in this to make this recipe versatile enough to meet everyone’s needs and it’s also nut free too.

So go crazy with this shizzle and drizzle this hot fudge sauce over your favourite ice cream, fried bananas, or grilled summer fruits!

Stumped for ice cream recipes too? Why not try my Vegan Chunky MonkeySugar-free Matcha Mint Choc Chip, or Almond Coffee Ice Cream.

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Sugar-Free Hot Fudge Sauce
 
Prep time
Cook time
Total time
 
This rich and decadent Sugar-Free Hot Fudge Sauce is packed full of antioxidant rich cacao and healthy fats for the ultimate guilt free experience. Suitable for vegans and those following a Keto diet.
Author:
Serves: 250ml
Ingredients
Instructions
  1. In a heavy bottomed saucepan bring the cream, cacao powder, NuStevia Simple Syrup (or xylitol granules), Himalayan pink salt, and half of the chocolate (30g) to a boil. Reduce the heat to medium-low or low, being sure to maintain a low simmer, and cook for 5 minutes, stirring frequently.
  2. Remove from the heat and stir in the remaining chocolate, grass-fed butter (or coconut oil and cacao butter if vegan), and the vanilla extract. Stir until smooth and glossy. Leave to cool for 20 to 30 minutes (without eating it I dare you!) before serving. It needs to cool a little first in order to thicken. Store in an airtight jar in the refrigerator for up to 2 weeks. To reheat simply place your jar in a bowl of boiling hot water for 3-5 minutes until it is just pourable - you still want it to be thick!
Notes
Depending upon if you use coconut cream or single cream in this recipe it can yield anywhere between 250-300ml.

*All cup measurements used are UK cup measurements and so 1 cup = 250ml.

 

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