Here's a simple recipe for chocolate ganache using dairy-free, whole food ingredients.
I eat cupcakes for breakfast. There. I said it. I don't drink coffee, I don't drink alcohol (much), I don't do drugs (if I can help it), and I get a lot of exercise. I wish I got more sleep. And if I had to admit to one vice (I have more), I'd say it's chocolate.
Since I've don't eat much dairy other than yogurt and a bit of cheese occasionally, I like to make things that have little or no dairy in them. So here's a very simple recipe for chocolate ganache, using just three ingredients: coconut oil, cocoa powder, and maple syrup. For me, the ganache is quite good just like this, but if you're feeling the need to add stuff, a bit of salt and vanilla does the trick. And feel free to substitute your sweetener of choice.
And in case you're getting an urge to eat what's in the picture, here are some chocolate cupcake recipes to drizzle your ganache over:
- Chocolate cupcakes using coconut flour
- Chocolate honey-dipped donuts and cupcakes
- Whoopie Pies (can be used as a cupcake recipe)
I imagine you could use another oil/fat that is a solid at room temperature, like vegetable shortening. I just haven't tried it yet, but if you do try is Spectrum Shortening.
Awdur says
How much does this amount to? I was thinking of using it to top an 8-inch cake. Should I make a full recipe or would that be too much? (I've halved this recipe a few times to great success but it's been a while since I made it).
Erica says
I would double it for a cake.
Alanna says
How much does it make per serving?
Erica says
Thanks for asking! I updated the recipe to show the yield, which is 1/2 cup.
Amanda says
Thanks so much for this recipe! I added an extra tablespoon of maple syrup and two tablespoons of peanut butter to help mask the coconut oil taste. I used it warm from the stovetop to cover a double peanut butter birthday cake and it worked wonderfully! Just like traditional panache- but without all the dairy that wrecks havoc on my stomach! Absolutely wonderful!
Amanda says
That was supposed to say ganache. Yay for autocorrect!
Erica says
🙂 also love panache
Erica says
Nice additions! You might be able to sub in some olive oil in place of the coconut oil since the peanut butter is very thick. Also, you can use coconut oil that has the flavor extracted.
Candice Dyer says
How solid does this end up when it's refrigerated? I would like to do a sugar free version to use for fat bombs for the low carb diet...
Erica says
very solid 🙂
Mel says
does this harden at room temp? I am looking for something to use to coat cake pops.
Erica says
Yes, it does. Not as firm as pure chocolate, but you can add cocoa butter to do that.
Persia B. says
About how much cocoa butter would you think?
Hi Persia! The same amount of cocoa butter as coconut oil works. You can see the weight of the cocoa butter by clicking on "Metric" below the ingredients list.
Bev says
Eeeeasy! Yummy! Just got done licking the spoon!
Thanks for sharing!
A says
I make these (with the salt & vanilla) and pour the batter into little candy molds and pop in the freezer. After they harden, I remove to a container and keep in the fridge for a bite of healthy chocolate when I need it. I also like to stir in hemp hearts -- tastes (kinda) like a crunch bar.
Just found your blog today - it's beautiful! and I can't wait to try some of your recipes.
Erica says
Great idea - keeping them as little treats in the fridge! Love it 🙂
Persia B. says
Omg great idea!
Comfy Belly on Facebook says
Thanks Ann - for flagging me on the faulty spell-checking fix of dairy to diary 🙂
joan litsky says
You always liked chocolate.
Damion says
Brilliant! Now if I can just figure out a way to make an SCD-legal peanut butter mousse, I can throw it all into a nutty crust and call it dessert! Thanks for posting!
Erica says
hmmm - whip some egg whites, honey, and peanut butter together?
Erica says
ps - this is not SCD legal - just in case you were confused.
Sarah Johnson on Facebook says
wishing i could have one of these right now 🙂