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Allergy Today Recipe: Allergy Friendly Instant Chocolate Sauce

Making allergy friendly chocolate options can be a bit tricky due to milk cross contamination. The Gut Friendly Cookbook author Alana Scott’s allergy friendly instant chocolate sauce is sure to be a hit for anyone with a sweet tooth! Chocolate Dipped Strawberries-541

It’s perfect for homemade dairy free chocolate sundaes, a dipping sauce for your favourite fruit or as a topping for crepes or pancakes.

Makes ¾ cup

Prep time 2 minutes | Cook time: 5 minutes


¼ cup rice milk

¼ cup boiling water

½ cup soft brown sugar

¼ cup gluten free cocoa powder

2 tbsp maple syrup

½ tsp vanilla essence

2 tbsp gluten free cornflour (we used Edmonds)

3 tbsp cold water (for dissolving the cornflour)

Top with grated Moo Free Chocolate (optional)


1. Place the rice milk, boiling water, brown sugar, cocoa powder, maple syrup and vanilla essence in a small saucepan.

2. Dissolve the cornflour in the cold water, then whisk through the other ingredients.

3. Place the saucepan over medium heat for 3 to 4 minutes, until the mixture starts to gently simmer, stirring regularly. Once the sauce thickens and coats the back of a spoon (instead of running off it), remove from the heat and pour into a sterilised jar.

4. Keep in the fridge for up to 2 weeks.

5. Enjoy on your choice of fruit, ice cream, crepes or pancakes!

Alana Scott is an experienced allergy-friendly and low-FODMAP cook and author of The Gut Friendly Cookbook. Her own experience with food allergy and intolerance means she understands how difficult it can be to create delicious and nutritious allergy-friendly food. Find more ideas at

December 2019