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Chocolate Ganache {dairy free}

September 21, 2011 by Erica 26 Comments

Cupcake with chocolate ganache

Here’s a simple recipes for chocolate ganache using dairy-free, natural 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 (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:

  • 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, my favorite is Spectrum Shortening.

Double chocolate trouble

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As featured in
The Healthy Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook

Chocolate Ganache {dairy free}

This is a dark chocolate ganache. You can lighten it up by reducing the amount of cocoa powder by 1 to 2 tablespoons.
Servings: 8 servings
Calories: 79kcal

Ingredients

  • 1/4 cup coconut oil
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons maple syrup or other liquid sweetener
  • 1/2 teaspoon vanilla extract
  • pinch salt
US Customary - Metric

Instructions

  • Melt the coconut oil in a small saucepan over a low heat. It won't take long for the oil to melt because it has a low melting point, melting at 76 degrees F (24 degrees C).
  • Turn the heat off and stir in the cocoa powder and maple syrup. Optionally, blend in the salt and vanilla.
  • Let the ganache cool to room temperature, or to speed things up, place the saucepan in the refrigerator for about 5 minutes.
  • Spoon or drizzle the ganache over cupcakes, cakes, ice cream, or other treats. Let the treats cool at room temperature, or refrigerate until ready to devour.
  • Store the ganache in the refrigerator for a few weeks. Reheat on a low heat to use it again.

Nutrition

Calories: 79kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 3g | Calcium: 9mg | Iron: 1mg

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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Nut Free, Paleo, Plant-based, Vegetarian Tagged With: chocolate

Previous Post: « What is the Specific Carbohydrate Diet {SCD}?
Next Post: Roasted Panzanella Salad »

Reader Interactions

Comments

  1. Awdur

    August 25, 2018 at 2:42 pm

    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).

    Reply
    • Erica

      August 25, 2018 at 4:28 pm

      I would double it for a cake.

      Reply
  2. Alanna

    August 24, 2018 at 1:50 pm

    How much does it make per serving?

    Reply
    • Erica

      August 25, 2018 at 8:58 am

      Thanks for asking! I updated the recipe to show the yield, which is 1/2 cup.

      Reply
  3. Amanda

    February 4, 2018 at 6:14 am

    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!

    Reply
    • Amanda

      February 4, 2018 at 6:15 am

      That was supposed to say ganache. Yay for autocorrect!

      Reply
      • Erica

        February 4, 2018 at 9:16 am

        🙂 also love panache

        Reply
    • Erica

      February 4, 2018 at 9:15 am

      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.

      Reply
  4. Candice Dyer

    April 1, 2015 at 12:59 pm

    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…

    Reply
    • Erica

      April 1, 2015 at 8:02 pm

      very solid 🙂

      Reply
  5. Mel

    December 6, 2011 at 3:07 pm

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

    Reply
    • Erica

      December 6, 2011 at 3:51 pm

      Yes, it does. Not as firm as pure chocolate, but you can add cocoa butter to do that.

      Reply
  6. Bev

    September 26, 2011 at 7:56 pm

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

    Reply
  7. A

    September 24, 2011 at 12:56 pm

    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.

    Reply
    • Erica

      September 24, 2011 at 3:07 pm

      Great idea – keeping them as little treats in the fridge! Love it 🙂

      Reply
  8. Comfy Belly on Facebook

    September 22, 2011 at 12:26 pm

    Thanks Ann – for flagging me on the faulty spell-checking fix of dairy to diary 🙂

    Reply
  9. joan litsky

    September 22, 2011 at 6:01 am

    You always liked chocolate.

    Reply
  10. Damion

    September 21, 2011 at 12:58 pm

    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!

    Reply
    • Erica

      September 21, 2011 at 4:25 pm

      hmmm – whip some egg whites, honey, and peanut butter together?

      Reply
      • Erica

        September 23, 2011 at 8:01 am

        ps – this is not SCD legal – just in case you were confused.

        Reply
  11. Sarah Johnson on Facebook

    September 21, 2011 at 10:22 am

    wishing i could have one of these right now 🙂

    Reply

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Measurement equivalents

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

Temperature conversions

Gas Mark Fahrenheit Celsius
  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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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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