Best Agave Sweetened Chocolate Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AGAVE-SWEETENED PLAIN DONUT



Agave-Sweetened Plain Donut image

Although replacing the sugar in the donut recipe with agave nectar takes the crunch factor down a level, these are equally as important to your breakfast arsenal. If you still want that crispiness and are open to experimenting, try switching out the agave for coconut sugar (helpful substitution suggestions on page 24!). Either way, you can't go wrong. The donut here is shown topped with the Agave-Sweetened Chocolate Glaze (page 124).

Yield makes 12

Number Of Ingredients 13

1/3 cup melted refined coconut oil oir canola oil, plus more for brushing the trays
3/4 cup rice flour
1/3 cup sorghum flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/4 teaspoon xanthan gum
3/4 cup agave nectar
6 tablespoons unsweetened applesauce
1/4 cup vanilla extract
1/4 cup hot water

Steps:

  • Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
  • In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, salt, baking soda, and xanthan gum. Add the agave nectar, coconut oil, applesauce, vanilla, and hot water and mix with a rubber spatula just until the ingredients are incorporated. Continue mixing until the batter is smooth. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
  • Bake for 8 minutes, rotate, and continue baking until the donuts are golden brown, about 8 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them with your choice of topping (see page 131).

AGAVE CHOCOLATE GANACHE FROSTING



Agave Chocolate Ganache Frosting image

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

8 ounce(s) unsweetened baking chocolate, chopped
1 cup(s) light agave nectar
3/4 cup(s) heavy cream
1 tablespoon(s) unsalted butter
1 tablespoon(s) vanilla extract

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-SWEETENED BROWNIE GEMS



Agave-Sweetened Brownie Gems image

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

1/2 cup garbanzo-fava bean flour
1/4 cup brown rice flour
1/4 cup potato starch
2 tablespoons arrowroot
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil, plus more for the tins
1/3 cup agave nectar
1/2 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
1 tablespoon pure vanilla extract
1/2 cup hot water or hot coffee
Chocolate sauce (page 93)

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 CHIP COOKIES



Agave Chocolate Chip Cookies image

Agave replaces brown sugar, lowering the GI. NOTE TO ANYONE WHO PINCHED THIS: After making these I change the amount of flour and used all-purpose instead of whole wheat.

Provided by Mikekey *

Categories     Cookies

Time 30m

Number Of Ingredients 11

6 Tbsp unsalted butter, softenend
3/4 c light agave nectar
1 large egg
1 Tbsp vanilla extract
1 1/2 c all purpose flour
3/4 c oat flour (or oat bran)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 c semi-sweet chocolate chips
1 c chopped pecans

Steps:

  • 1. Preheat oven to 325F. Line 2 baking sheets with parchemnt paper.
  • 2. In a large bowl, beat butter with an electric mixer until creamy. Add the agave and beat until fluffy, about 2 minutes. Beat in the egg and vanilla until combined.
  • 3. In a separate bowl, combine the flour, oat flour, baking soda, salt and cinnamon. Add dry mixture to butter mixture and combine well. Fold in chocolate chips and pecans.
  • 4. Drop by heaping tablespoonfuls onto prepared baking sheets and press down slightly.
  • 5. Bake for 12-14 minutes, until ligtly golden. Do not overbake. Let cool 5 minutes on baking sheets and then transfer to wire rack to cool completely.

AGAVE-SWEETENED CHOCOLATE GLAZE



Agave-Sweetened Chocolate Glaze image

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

1/2 cup coconut milk
1/3 cup agave nectar
1/3 cup Better Than Milk Rice or Soy Powder
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
3/4 cup melted refined coconut oil or canola oil
1 tablespoon lemon juice

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Cheese and Potato Casserole_image Cheese and Potato Casserole

Snappy Green Beans_image Snappy Green Beans

Ski Day Chicken Casserole_image Ski Day Chicken Casserole

Walnut Raspberry Muffins_image Walnut Raspberry Muffins

Cranberry Cheesecake Pie_image Cranberry Cheesecake Pie

Oat Pancake/ Waffle Batter_image Oat Pancake/ Waffle Batter

TUNA PASTA WITH CUCUMBER AND DILL_image TUNA PASTA WITH CUCUMBER AND DILL

Hungry Girl Breakfast Bake_image Hungry Girl Breakfast Bake

Moroccan Iced Mint Tea_image Moroccan Iced Mint Tea

Amanda's Cherry Delight_image Amanda's Cherry Delight

Pear and Ginger Muffins_image Pear and Ginger Muffins

Turkish Coffee Pots de Creme_image Turkish Coffee Pots de Creme

Rhumlet_image Rhumlet

Pressure Cooker Irish Stew_image Pressure Cooker Irish Stew

Better for you buttermilk pancakes_image Better for you buttermilk pancakes

Coffee-Glazed Nuts_image Coffee Glazed Nuts

Zucchini-Artichoke Casserole Recipe_image Zucchini Artichoke Casserole Recipe

Heavenly Fried Morel Mushrooms_image Heavenly Fried Morel Mushrooms

Broiled Oysters with Celery Cream and Virginia Ham_image Broiled Oysters with Celery Cream and Virginia Ham

Maple-Whiskey Turkey and Gravy_image Maple Whiskey Turkey and Gravy

Agave sweetened chocolate glaze is a popular ingredient in many desserts and baked goods. It is a decadent and rich glaze that adds a touch of sweetness to any dish. Agave nectar, which is a natural sweetener derived from the agave plant, is used as a healthier alternative to traditional sugar. This glaze is perfect for people who are looking for a healthier option to sweeten their desserts.

What is Agave Sweetened Chocolate Glaze?

Agave sweetened chocolate glaze is a smooth and creamy chocolate glaze that is sweetened with agave nectar instead of traditional sugar. Agave nectar is a natural sweetener that is derived from the agave plant. The agave plant is native to Mexico and has been used for centuries to make various food and beverage products, including tequila.

How is Agave Sweetened Chocolate Glaze Made?

Agave sweetened chocolate glaze is made by melting chocolate chips in a double boiler or in the microwave. Once the chocolate has melted, agave nectar is added to the mixture and stirred until it is well combined. The glaze is then allowed to cool slightly before it is poured over cakes, cupcakes, or any other dessert.

Benefits of Agave Sweetened Chocolate Glaze

One of the main benefits of using agave sweetened chocolate glaze is that it is a healthier alternative to traditional sugar. Agave nectar has a lower glycemic index than traditional sugar, which means that it does not cause a spike in blood sugar levels. This makes it a great option for people who are diabetic or who are watching their sugar intake. Another benefit of using agave sweetened chocolate glaze is that it is a natural sweetener. Agave nectar is derived from the agave plant and is not processed like traditional sugar. This means that it is a more natural option for people who are looking to avoid processed foods.

Uses of Agave Sweetened Chocolate Glaze

Agave sweetened chocolate glaze can be used in a variety of different desserts and baked goods. It is often used as a topping for cakes, cupcakes, and brownies. It can also be used as a filling for donuts or as a drizzle over ice cream. The possibilities are endless with this delicious and versatile glaze.

Conclusion

Agave sweetened chocolate glaze is a delicious and healthier alternative to traditional sugar. It adds a touch of sweetness to any dish and can be used in a variety of different desserts and baked goods. Whether you are diabetic, watching your sugar intake, or simply looking for a more natural option, agave sweetened chocolate glaze is the perfect choice.
Agave sweetened chocolate glaze is a delicious dessert that’s perfect for indulging your sweet tooth. Agave syrup is a natural sweetener that has a lower glycemic index than sugar, making it an excellent alternative for those who are conscious about their sugar intake. Chocolate glaze, on the other hand, is made by combining melted chocolate, cream, butter, and other ingredients to create a smooth and creamy topping for cakes, cupcakes, cookies, and other treats. Making agave sweetened chocolate glaze is easy, but it’s important to follow the correct recipe and technique to achieve the desired texture and taste. In this article, we’ll discuss some valuable tips that you should keep in mind when making agave sweetened chocolate glaze recipes.

Tips for Making Agave Sweetened Chocolate Glaze Recipes

1. Use High-Quality Chocolate
The quality and type of chocolate you use will have a significant impact on the taste and texture of your agave sweetened chocolate glaze. For best results, use high-quality chocolate with a cocoa solids percentage of at least 60-70%. Dark chocolate is preferred over milk or white chocolate as it has less sugar and a richer flavor.
2. Choose the Right Type of Agave Syrup
Agave syrup comes in different varieties, including light, amber, and dark. Light agave syrup is the most common variety and has a mild flavor that works well in most recipes. Amber agave syrup has a stronger flavor and a darker color, making it ideal for desserts that require a more pronounced sweetness. Dark agave syrup has a deep, molasses-like flavor and is best suited for recipes with strong flavors, such as chocolate and coffee.
3. Use Cream and Butter for a Creamier Texture
Cream and butter are essential ingredients in agave sweetened chocolate glaze recipes as they help to create a smooth and creamy texture. Use heavy cream that has at least 36% fat content and unsalted butter for best results. Be sure to bring the cream and butter to room temperature before using them to prevent the chocolate from seizing.
4. Melt the Chocolate Carefully
Melt the chocolate carefully to prevent it from burning or seizing. Use a double boiler or a heatproof bowl set over a pot of simmering water to melt the chocolate. Stir the chocolate frequently to ensure that it melts evenly and doesn’t burn. Avoid getting any water in the chocolate as it can cause it to seize.
5. Add Agave Syrup Slowly
When adding agave syrup to your chocolate glaze, it’s important to add it slowly and in small amounts. This will help to prevent the glaze from becoming too sweet or thin. Start with a small amount of agave syrup and add more as needed until you achieve the desired sweetness.
6. Use a Whisk or Blender to Combine Ingredients
Use a whisk or blender to combine the ingredients for your agave sweetened chocolate glaze. This will help to create a smooth and creamy texture and ensure that all the ingredients are evenly distributed. Blend or whisk the ingredients until the glaze is smooth and shiny.
7. Cool the Glaze before Using
After preparing your agave sweetened chocolate glaze, let it cool to room temperature before using it. This will help to thicken and set the glaze, making it easier to spread or drizzle over your desserts. Avoid using the glaze when it’s still warm as it can be too runny and messy.
8. Store the Glaze Properly
Store your agave sweetened chocolate glaze in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using it to ensure that it has a smooth and creamy consistency. Avoid freezing the glaze as it can affect the texture and taste.

Conclusion

Agave sweetened chocolate glaze is a delicious dessert that’s perfect for any occasion. By following these valuable tips, you can create a rich and flavorful glaze that will elevate your desserts to the next level. Remember to use high-quality ingredients, melt the chocolate carefully, and cool the glaze before using it. With a little bit of practice, you’ll be able to make the perfect agave sweetened chocolate glaze every time.

Related Topics