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Happy weekend!! We are still busy over here with getting settled in. I know Ken and I will be utterly happy when we don't have to do anything extra to do...just a normal day-to-day routine plus our dates on the weekends. We will at least be on more of a schedule this coming week, as our kiddos start at their new school! And I've managed to get on a bit of a schedule with work, with just a few extra things on my to-do. I hope you all have a good weekend and enjoy some of my favorite links from the week. Grab a cup of coffee and sit back and relax. Image via Chevrons & Eclairs.

Three-Ingredient Dairy-Free Fudge Sauce

 

It isn't too hard to find dairy-free dessert options these days. Though it can be a challenge to find dairy free desserts that are both quick and inexpensive. My daughters have been begging me to create a dairy-free fudge sauce for quite some time. When I needed to create a recipe for a decadent dairy-free chocolate cake, I got the idea for this easy chocolate sauce. I often use dairy-free carob chips as a chocolate substitute, but to make fudge sauce, I was stuck with substituting the cream. I also use coconut milk for dairy-free desserts, but I knew it wouldn't have the same effect as cream warmed with melted chocolate chips.

The first time I made this sauce, I used regular cocoa powder, and it came out too sweet and strong, because I had to use more honey. It's so important to use dark chocolate cocoa powder for this recipe to get a result that very closely resembles dessert fudge sauce. It's also equally important to water down the honey so the sauce doesn't wind up, well, tasting like honey. You can store it in the fridge if you want it to thicken up a bit and to make it last over a week. And because there is no dairy in it, you could put it through a canning process and keep it at room temp just like you would jam. That makes this sauce perfect for handmade gourmet gifts. This dairy-free sauce is also corn free, gluten-free, practically fat-free, and a heck of lot lower in calories than regular chocolate sauce. It's an incredibly versatile dessert sauce for people with multiple food allergies. The cocoa powder gives the added benefit of antioxidants. Have some with fresh berries for a decadent low-fat dessert.

INGREDIENTS
  • 1 cup honey
  • 1/4 cup water
  • 3/4 cup dark chocolate cocoa powder


We love to use our fudge sauce on angel food cake with fresh fruit, but you could also put it on ice cream, cake, and so many other desserts. Try serving it with my dairy-free, gluten-free chocolate cake.


More Dairy-Free Dessert Recipes
http://www.krisztinaclifton.com/2013/08/recipe-dairy-free-chocolate-birthday.html



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