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Three ingredients Vegan Chocolate Ganache
For frosting bowl lickers and dessert addicts alike, ganache is probably hands down one of the best things on the planet. If you’re looking for a recipe that will cater to the vegans in your life or better yet, a recipe that eliminates all the nasties without compromising on taste – read on. We asked Chef Shima of Sesame Kitchen to contribute a simple Vegan Chocolate Ganache recipe that would not only be easy on the waistline, but irresistible enough to eat off a spoon…
Too good to be true? Here’s more – its low-GI, dairy-free, gluten-free, and refined sugar-free
We all know that a cheap chocolate bar has a reason to be so cheap and its not really the kind of food you’d like to be filling yourself up with. I came across this vegan chocolate ganache when I was studying at a raw vegan culinary art school, I was blown away. It was so easy, so delicious and yet healthy!
In those days we used agave nectar for the sweeter but now we have the option of using coconut nectar. Just 3 ingredients and mixing together… I think this can totally replace the traditional ganache… What do you say?
Taking WILD virgin coconut oil in its raw form is one of the best things you can do for your body. Coconut oil is a MCT (medium chain triglycerides) and its processed very differently in the body – it get’s metabolized very quickly. That’s why oil matters. Being particular about your ingredients will make a big difference in your performance. (and your children too!)
This is a no-brainier.
3 ingredients, 3 steps. Enjoy!
80ml, WILD Virgin Coconut Oil
180ml, Coconut Nectar (coming soon!)
45g, Organic Cacao Powder
1. If WILD Virgin Coconut Oil is solid, warm it up in a double boiler and bring it to liquid.
2. Mix all ingredients in a bowl until its homogenized and silky.
3. Serve as a Chocolate dip or use as a ganache on pastries. For icing, let it chill in the refrigerator for 15-30 minutes and beat it up with the whisk before putting it on a cake.
*WILD Virgin Coconut oil will return back to liquid over 26C. If serving in a warm room the ganache might melt.
Growing up, Chef Shima was always a very healthy child – she learnt from a very young age that every body is different as different as the personalities housed inside of them. Her interest in health grew and grew throughout her twenties, ultimately inspiring her to leave office life behind and travel to California to study raw food cooking at Living Light. Upon completing the course, she moved to Bangkok to practise at a raw food cafe in Rasayana Retreat. Chef Shima founded Sesame Kitchen in hopes of passing on her knowledge and passion for making healthy meals at home – as a mother herself, she finds great satisfaction from feeding her family the healthy way.
If you give this Vegan Chocolate Ganache recipe a go, do let us know by tagging us with @coconutmatter and #coconutmatter. We love partnering with like-minded folk who not only share a similar ethos, but also share our passion for using organic Virgin Coconut Oil in everyday life. If you would like to contribute to Coconut Matter, we would love to hear from you – please email us and together, let’s help everyone build a lifestyle that truly matters!