We know, we had you at “chocolate”. We all love it, but the sugar situation is not cool. Lily’s chocolate baking chips are sweetened with stevia and have a zero glycemic index impact. We think it’s worth the splurge for this occasional treat, and are pleased to present our Sugar-Free Chocolate Sauce.
Quality is paramount, which is why we tested our Sugar-Free Chocolate Sauce rigorously, under various conditions, and in multiple applications. Our findings indicate that is is excellent as a topping for ice cream, crepes, drizzled over fresh fruit skewers, spread between cake layers, and as a ganache on cupcakes. It can also be kept warm on the lowest setting of a mini crock pot for fruit fondue. In extreme circumstances, it can be eaten directly with a spoon. Anything for science, right?Print
Sugar-Free Chocolate Sauce that’s vegan and dairy-free.
- In a small, heavy bottom pan, bring almond milk and Lakanto sweetener to a near boil over medium-low heat, stirring to prevent burning as needed.
- Remove from heat, add Lily’s chips, vanilla, and salt. Let sit a minute or two, then whisk until smooth. Scrape bottom and sides of pot as needed to make sure all chocolate is incorporated.
- Transfer to a serving dish or to a mini crock pot to keep warm on the lowest setting as a fondue dip.
Refrigerate up to a week, soften in a hot water bath to soften for reuse.
To use as a ganache, increase chips to 2/3 cup and prepare according to directions. Dip the tops of refrigerated or frozen cupcakes and allow to set before serving.
Lakanto Classic is a 1:1 sugar replacement. Lakanto Powdered is 2:2, and will dissolve faster and result in a sweeter sauce. Sift to avoid lumps.
Keywords: chocolate sauce, vegan chocolate sauce, sugar-free, chocolate dip, vegan chocolate ganache, sugar-free chocolate ganache, low-carb