Ingredients

• 8 ounces unsweetened chocolate, chopped
• 1 cup light agave nectar
• 3/4 cup nondairy creamer
• 1 tablespoon non-hydrogenated butter substitute
• 1 tablespoon vanilla extract

Instructions

1. Combine the chocolate, agave nectar, and creamer in a saucepan. Heat over medium heat until the chocolate melts, stirring constantly. Remove from the heat and stir in the butter substitute and vanilla extract. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.