Agave Chocolate Sauce Recipes

Steps:

• Mix agave and cocoa well.
• Stir in enough water, a little at a time, until sauce is desired consistency.

Steps:

• Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
• Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

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.

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.

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.

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.