Hot Fudge Sauce

• 3/4 cup light agave nectar
• 1/4 cup water
• 1/4 cup unsweetened cocoa powder
• 2 ounces unsweetened chocolate, chopped
• 2 tablespoons unsalted butter or non-hydrogenated butter substitute
• 1/3 cup heavy cream or soy creamer
• 1 teaspoon vanilla extract

1. In a small saucepan, bring the agave nectar to a boil.
2. Decrease heat to medium and simmer for 2 minutes.
3. Stir in the water.
4. Return to a boil and add the cocoa powder.
5. Decrease the heat to low and simmer for 1 minute, stirring constantly.
6. Add the unsweetened chocolate, butter, and cream and bring back to a boil.
7. Remove the mixture from the heat and stir in the vanilla extract.
8. This sauce can be refrigerated for up to 2 weeks.
9. To serve, warm in a saucepan over low heat, or microwave on medium setting for 1 minute.
10. Stir well and serve.

light agave, water, cocoa, chocolate, butter, heavy cream, vanilla

Taken from www.epicurious.com/recipes/food/views/hot-fudge-sauce-379401 (may not work)