• Chocolate Ganache {coconut oil}

    Cupcake with chocolate ganache

    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.

    Double chocolate trouble

    Since I’ve don’t eat much dairy other than yogurt and a bit of cheese occasionally (Gromit), 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:

    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, my favorite is Spectrum Shortening.


    Posted in Dairy-Free, Desserts, Egg-Free, Gluten-Free, Lactose-Free, Nut-Free, Paleo, Vegetarian  |  16 Comments

    16 Responses to Chocolate Ganache {coconut oil}

    1. 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!

    2. joan litsky says:

      You always liked chocolate.

    3. 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.

    4. Bev says:

      Eeeeasy! Yummy! Just got done licking the spoon!
      Thanks for sharing!

    5. Mel says:

      does this harden at room temp? I am looking for something to use to coat cake pops.

    6. Pingback: Paleo Sweet Potato Brownies Topped with Ganache and Cassava Root Chips (Grain-Free, Egg-Free) | Avocado Mommy

    7. 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…

    8. Pingback: Coconut Flour Fudge Brownies (Grain-Free Goodness!) | Avocado Mommy

    9. Pingback: Chocolate Cassava Flour Brownies (Gluten-Free, Grain-Free, and Nut Free!) – Avocado Mommy

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
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      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
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