Gluten Free Guilt Free Fudge Sauce Recipe

by Carol Kicinski on February 9, 2012

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Gluten Free Guilt Free Fudge Sauce Recipe

I just can’t think about February without thinking about chocolate. Hmmm… I wonder why? Is it because Valentine’s Day is sitting right there in the middle of the month threatening to derail all of our good diet intentions with its bounty of fancy truffles, chocolate dipped strawberries and other fabulous, chocolate-laden gluten free (and many not so gluten free) treats?

It must be a plot of some sort. After all, we start the year with our resolutions – to lose weight, eat healthier, cut sugar out of our diets, eat less fat, exercise more…the list goes on.  So we eagerly get started with great resolve, it is new and we are determined. And most of us, while we face challenges, start to feel better by the end of the January. This keeps us going a little longer. And then right there, smack dab in the middle of February, is a day that basically revolves around chocolate and sugar with some hearts thrown in.

If we just ate a nice chocolate or treat on the day, that would be no problem, but we don’t. We eat half a box (at least) of chocolates because, well, it’s a gift after all and we don’t want to be rude do we? And then maybe we celebrate the day with a special, calorie and fat laden meal that ends with, yep!… more chocolate.  And if we don’t have someone special in our lives to give us chocolates and take us out to dinner, we may fill the void with pints of ice cream topped with fudge sauce or whatever the sugar-filled, fat laden food of our choice is.

If we just stepped off the path of healthier eating for the one day, it wouldn’t be that big of a deal – the problem is that once we meander off the path, sometimes it seems much more interesting to continue in that direction and it can be a very difficult time getting back on it.

Am I saying don’t have chocolate on Valentine’s Day?  NO!  After all, that would be paramount to heresy. What I am saying is eat one of those lovely truffles and hide the rest in your freezer. Have those chocolate dipped strawberries or ice cream with fudge sauce but do it in a more health-minded manner. In other words indulge guilt free.

This is a gluten free guilt free fudge sauce that feels and tastes indulgent but is actually refined sugar free and practically fat free! It takes under 10 minutes to prepare and lasts about 10 days in the fridge.

This sauce gets its rich flavor and luxurious texture thanks to a combo of unsweetened cocoa powder, coconut sugar, a touch of instant espresso powder (not essential but it really deepens the chocolate flavor), pure vanilla extract and dark, and almost caramelly Wholesome! Organic Raw Blue Agave.

Dip strawberries (or any fruit really) into it, spoon it on top of ice cream (for a really guilt free dessert try making a sundae with my almost instant cherry frozen yogurt) or just lick it off a spoon. You will feel all the fudgy chocolate love without bouncing off the walls or derailing all your good dietary progress.

Gluten Free Recipes Gult Free Fudge Sauce

Gluten Free Guilt Free Fudge Sauce Recipe


1 cup water
½ cup coconut sugar
½ cup organic raw blue agave (dark agave)
¾ cup unsweetened cocoa powder
1 tablespoon instant espresso powder (optional)
1 tablespoon pure vanilla extract


Combine the water, coconut sugar, agave, cocoa powder and espresso powder (if using) in a heavy sauce pan and bring to a boil over medium heat stirring until smooth. Boil for 5 minutes or until it starts to thicken. Whisk in the vanilla and let cool for about an hour – the sauce will thicken more as it cools.

Store in a covered container in the fridge for up to 10 days. Serve warm or cold. The sauce can be re-heated for a hot fudge sauce by microwaving for a minute or so on high power.


This Gluten Free Guilt Free Fudge Sauce Recipe makes 1½ cups.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Condiments & Sauces

{ 15 comments… read them below or add one }

Donna February 9, 2012 at 6:30 pm

O! M! G! That sauce looks amazing! So happy it is guilt free!


Carol Kicinski February 11, 2012 at 9:37 am

Thanks Donna, enjoy!


Anita K. February 9, 2012 at 10:16 pm

That looks too sinful to be guilt free! I have everyting to make this and I am doing to do it right away. Thanks for sharing.


Carol Kicinski February 11, 2012 at 8:47 am

My pleasure Anita! Enjoy.


Erinn February 9, 2012 at 11:34 pm

what can i use instead of agave?


Carol Kicinski February 10, 2012 at 8:34 am

If refined sugar is not an issue, use corn syrup or I am failry certain that rice syrup would work fine. Basically any liquid sweetener should be fine.


Joy February 11, 2012 at 8:46 am

I think I will make this for Valentine’s Day and dip strawberries into it. Thanks!


Carol Kicinski February 11, 2012 at 8:47 am

Sounds like a good plan Joy!


InTolerantChef February 12, 2012 at 5:06 am

Is coconut sugar the same as palm sugar? We can get palm sugar in dark rich brown, and tablets of pale golden blond. The difference is about the same as that between raw crystalised cane sugar and unprocessed brown cane sugar- but both palm sugars are delicious!


Carol Kicinski February 12, 2012 at 9:15 am

Yes, it is the same thing. The kind I can easily get is probably in between the two you mentioned – it looks like brown sugar but more crystalized. I am in love with it and yes, they are delicious and bake so nicely!


Nancy @SensitivePantry February 12, 2012 at 9:51 am

A keeper for sure! I can’t tell you how many times I dream of having just a little hot fudge sauce for my “ice cream”. TY, Carol!


Carol Kicinski February 12, 2012 at 8:58 pm

Aww, my pleasure! Enjoy :)


Cassidy @ Cooking Gluten (& Dairy) Free February 14, 2012 at 9:20 am

My kids are going to love this recipe :) Thanks!


Irving December 15, 2014 at 12:31 am

Sad but true, this was not even remotely thick. Guess I’ll try to heat it again. Did you refrigerate it before taking those “thick” photos?


Carol Kicinski April 6, 2015 at 4:19 pm

Hi Irving,

Not sure why yours didn’t thicken up. I used mine after letting cool for an hour. It is thicker when it hits something cold like ice cream. The only thing I can think is you need to cook a little longer.


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