Low FODMAP chocolate coconut fudge sauce

Ingredients

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SERVES 16 (1.5 tablespoon per serve)

Chocolate Coconut Fudge Sauce

165   coconut cream (canned)
250   low FODMAP milk
150   brown sugar
4   dutch cocoa powder
3   coconut oil
1   vanilla extract

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • blender/stick blender
  • small saucepan

Low FODMAP Chocolate Coconut Fudge Sauce

COOKS IN 20 MIN SERVES 16 (1.5 tablespoon per serve)
BY ALANA SCOTT REVIEWED BY Joanna Baker (APD)
FEATURED IN Condiments, Dessert

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 chocolate coconut fudge sauce... it is AMAZING! I promise you that this 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.

FODMAP Note on Coconut Cream: Coconut cream is higher in fat and therefore is believed to contain less FODMAPs than canned coconut milk. The amount of coconut cream used in this recipe is well within low FODMAP limits for canned coconut milk (80ml or 1/3 of a cup per serve).

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 95
Fat 5.4g
Saturates 4.4g
Protein 0.6g
Carbs 12.3g
Sugars 10.4g
Fibre 0.7g
Salt 0g
Iron 0.5mg
Calcium 29mg
Calories 95
Fat 5.4g
Saturates 4.4g
Protein 0.6g
Carbs 12.3g
Sugars 10.4g
Fibre 0.7g
Salt 0g
Iron 0.5mg
Calcium 29mg
Calories 95
Fat 5.4g
Saturates 4.4g
Protein 0.6g
Carbs 12.3g
Sugars 10.4g
Fibre 0.7g
Salt 0g
Iron 0.5mg
Calcium 29mg
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  1. 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.
  2. 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. 
  3. 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. 
  4. 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!

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Dairy Free Tips