Best 6 Agave Chocolate Sauce Recipes
Indulge in the decadent symphony of flavors with our exquisite agave chocolate sauce recipes. These culinary creations showcase the perfect balance between the rich, deep notes of chocolate and the subtle sweetness of agave nectar. Each recipe takes you on a unique journey, offering a range of textures and taste sensations that will tantalize your palate.
From the velvety smooth and luscious classic agave chocolate sauce, perfect for drizzling over ice cream or enhancing the richness of chocolate cake, to the creamy and versatile vegan agave chocolate sauce, tailored for those with dietary restrictions or a preference for plant-based options. The selection caters to diverse preferences and ensures everyone can relish in the chocolatey goodness.
AGAVE-SWEETENED CHOCOLATE GLAZE
For those of us who prefer to sweeten with agave, this glaze, which can also moonlight as a dipping sauce, is a godsend. You'll need to store it at room temperature to prevent it from getting too thick.
Yield makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine the coconut milk, agave nectar, rice- or soy-milk powder, cocoa powder, and vanilla in the bowl of a food processor and blend on medium speed for 1 minute. While the processor is running, gradually add 1/2 cup of the coconut oil and 1/2 tablespoon of the lemon juice and blend until thoroughly incorporated. Add the remaining 1/4 cup coconut oil and 1/2 tablespoon lemon juice and process for 1 minute more. The glaze can be stored, covered tightly, at room temperature for up to 4 days.
AGAVE CHOCOLATE SAUCE
Use this over ice cream or pound cake.
Provided by Mikekey * @Mikekey
Categories Chocolate Sauces
Number Of Ingredients 3
Steps:
- Mix agave and cocoa well.
- Stir in enough water, a little at a time, until sauce is desired consistency.
AGAVE-SWEETENED BROWNIE GEMS
In order to get the same melty chocolate sensation that comes with the basic brownie without evaporated cane juice, I rely on a simple method of denting the agave brownies in the center and filling them with a puddle of rich, silky chocolate sauce (page 93). The sauce seeps out when bitten into and is so gratifying I wasn't surprised when they began to move off the shelves faster than their sweeter counterpart. You can mix it up a bit by adding vanilla sauce to the center if there happens to be some, you know, lying around. Be sure to keep a special eye on the agave with this recipe. It'll dictate whether you end up with a dry chocolate roll or a luscious fudgelike brownie.
Yield makes 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.
- In a medium bowl, whisk together the flours, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
- Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. (For a more fudgy-tasting cake, bake for only 8 minutes total.) The finished brownies will have firm edges with a soft center, and a toothpick inserted in the center will come out clean.
- Let the brownies stand in the tins for 20 minutes, or until completely cool. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 teaspoon chocolate sauce. To maintain freshness, leave the brownies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.
AGAVE CHOCOLATE GANACHE FROSTING
Use this on brownies, or as a filling for a cake or a frosting.
Provided by Mikekey * @Mikekey
Categories Chocolate Sauces
Number Of Ingredients 5
Steps:
- Combine chocolate, agave and cream in a saucepan. Heat over medium heat until chocolate melts, stirring constantly.
- Stir in the butter and vanilla.
- Use to spread while slightly warm, and the consistency of hot fudge sauce.
AGAVE CHOCOLATE CAKE
A healthier chocolate cake. If desired, fill and frost with http://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/agave-chocolate-ganache-frosting.html?p=3. Make a double batch of the genache to make sure you have plenty. Save the leftovers for topping ice cream or fruit, etc.
Provided by Mikekey *
Categories Cakes
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350F. Lightly coat two 9-inch cake pans with nonstick cooking spray and sprinkle lightly with flour.
- 2. Combine chocolate and 1/4 cup of the oil in a glass bowl and microwave for about 1 1/2 minutes. Stir to melt chocolate completely.
- 3. Sift together the flour, cococoa powder, salt, baking powder, and baking soda into a large bowl.
- 4. In a seperate bowl, using an electric mixer, beat the remaining oil and the agave nectar. Add the eggs, one at a time, and beat well. Add the melted chocolate/oil mixture and vanilla and beat.
- 5. On low speed, add the flour mixture and the yogurt and mix just until combined. Fold in the zucchini.
- 6. Divide batter between the prepared pans. Bake 35-40 minutes, until a toothpick inserted comes out clean. Let cool in pans for 10 minutes and then invert onto a wire rack to cool completely.
- 7. When cool, top the first layer with filling of your choice. Add second layer and frost tops and sides with frosting of your choice. If using https://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/agave-chocolate-ganache-frosting.html?p=3, frost while genache is slightly warm and refrigerate cake for 30 minutes to firm the genache before slicing the cake.
AGAVE FUDGY BROWNIES
The key to moist brownies is to not overmix or over bake. Agave repaces sugar in these for a lower GI. Optional topping: Use http://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/agave-chocolate-ganache-frosting.html and sprinkle with toasted, chopped nuts.
Provided by Mikekey *
Categories Other Desserts
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350F. Lightly coat a 9-x-13-inch baking pan with nonstick cooking spray.
- 2. In a glass bowl, combine chocolate and butter. Loosely cover with plastic wrap and microwave on high for 2 minutes. Immediately remove from microwave and stir until chocolate is completely melted.
- 3. In a large bowl, beat eggs with a wire whisk. Add agave nectar and vanilla. Stir in the melted chocolate mixture.
- 4. Sift flour, baking powder and salt over the chocolate mixture. Gently fold the ingresdients, JUST until flour is incorporated. Gently stir in walnuts, if using. DO NOT OVERMIX. Mixture will be lumpy.
- 5. Pour into prepared pan and bake for 30 minutes, or until just set. Do not overbake, or brownies will be dry.
- 6. Let cool in pan before cutting into 2-inch bars.
Tips:
- For a richer chocolate flavor, use dark chocolate with a cocoa content of at least 70%.
- If you don't have agave nectar, you can substitute honey or maple syrup.
- To make a vegan version of this sauce, use almond milk or coconut milk instead of cow's milk.
- You can add a pinch of chili powder or cayenne pepper to the sauce for a spicy kick.
- If you want a thicker sauce, simmer it for a few minutes longer.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Agave chocolate sauce is a delicious and versatile sauce that can be used in a variety of desserts, such as cakes, pies, and ice cream. It is also a great addition to fruit salads and yogurt parfaits. With its rich chocolate flavor and smooth texture, agave chocolate sauce is sure to please everyone at your table.
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