Enjoy this low-FODMAP hot fudge sauce (its a low-FODMAP liquid chocolate) as a low-FODMAP chocolate topping for your kids low-FODMAP ice-cream, or layer it on a low-FODMAP chocolate cake or low-FODMAP mud pie dessert. It is also dairy free and suitable for vegans. So delectable!
Chocolate goes great with anything 🙂
Note: This syrup is more liquid at hot temperatures, but will thicken over your cool ice cream, or in the refrigerator.
For more recipe ideas, check out over 450 low-FODMAP recipes on the blog. You may also love my low-FODMAP Caramel Sauce.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Hot Fudge Sauce/Chocolate Syrup; Gluten-free, Vegan
While this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Serves 14 or more; Yield: 14 ounces
Serving size: 2 tbsp
Prep time: 20 minutes
Ingredients
- 1 can (13.5 ounces) full fat canned coconut milk
- 2 ounces is one low-FODMAP serving
- 6 tbsp unsweetened cocoa powder
- 2 tbsp coconut oil
- 5 squares (30 g) semisweet or bittersweet chocolate (dairy-free for vegan version)
- 1/2 cup white sugar (vegan certified, if necessary)
- 1/2 teaspoon vanilla extract
- 1/2 cup light corn syrup
Directions
- Mix together the coconut milk, sugar, syrup and cocoa powder in a saucepan
- Bring it to a boil over medium heat and reduce heat
- Use immersion blender to remove all lumps
- Simmer, whisking frequently, for 10 minutes
- Stir in the coconut oil and chocolate until melted
- Taste, and add more chocolate if desired
- Remove from heat and stir in vanilla
- Allow the sauce to cool then place in container and refrigerate, may last up to 3 months, or freeze for 6 months.
- Warm up to top ice cream (for my favorite low-FODMAP ice creams check out my low-FODMAP Ice Cream taste test, or my recipes for low-FODMAP chocolate and vanilla ice creams), or layer in this incredible low-FODMAP mud pie
4 Responses
How long is the shelf life for this? Or how long will it last in refrigerator, if it needs to be refrigerated?
Thanks for your question Christy!
This does need to be refrigerated, and it will firm up so we recommend warming before use. It should last about 3 months, longer in the freezer. We added that to the directions! Good luck 🙂
Love it!
Awesome recipe! Any ideas on what a white chocolate version of this would be? I found dairy free white chocolate chips & I really want to make a sauce! Thanks for any tips
Thanks for the comment!!
White chocolate is a bit different in terms of its quality variation and melting characteristics. Plus you don’t have cocoa to use to add flavor.
However, we do have a vegan white chocolate recipe that is low-FODMAP if you want to try making it a little less thick.
Also you can make a white chocolate ganache, using white chocolate and heavy cream (or canned coconut cream would also work). Good luck!