Low FODMAP Chocolate Coconut Fudge Sauce
Low FODMAP Chocolate Coconut Fudge Sauce
This week I produced my most epic recipe fail of 2017... I'm not quite sure where my Asian inspired orange-pork stir fry recipe went wrong... but it went drastically wrong (like almost inedible). Needless to say, I was feeling a little bit despondent about my cooking skills after inflicting a terrible meal on my flatmates. I decided the only thing that was going to rescue the night was something gooey and chocolaty. I came up with this low FODMAP recipe for chocolate coconut fudge sauce... it is AMAZING! I promise you that this low FODMAP sauce will make any bad day better.
Note on Recipe: This recipe makes about 1.5 cups of low FODMAP coconut chocolate fudge sauce. Initially this sauce is quite runny when it is warm, however, it will thicken as it cools and will turn fudgy when left in the fridge overnight.
Ingredients
Make gluten free(1.5 tablespoon per serve)
Chocolate Coconut Fudge Sauce
low FODMAP milk
FODMAP
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve).
Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey.
If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
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- Place the cocoa powder, coconut cream, low FODMAP milk, vanilla essence, coconut oil and brown sugar into a blender. Blend for 30 seconds until smooth.
- Place in a small saucepan over medium-low heat. Bring to a boil and then allow to gently boil/bubble for 20 minutes, stirring every couple of minutes to stop it boiling over. Whisk in any skin that starts to form on the top (this skin should start forming towards the 15 to 20 minute mark and is how you know it will go fudgy in the fridge.
- Place in the fridge and allow to cool for another 20 minutes. A thin skin will form over the sauce as it cools, just whisk it into the mixture. The sauce will continue to thicken as it cools and turn fudgy overnight.
- Store in a glass jar in the fridge for up to 1 week. Recommended serving size is 1.5 tablespoons as this recipe is heavy on the sugar. Enjoy!
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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