Dairy Free Chocolate Ganache (Vegan, Paleo, refined sugar free, soy free)
Ok, so, its Easter season. Which means chocolate. It also means dairy and sugar and a whole load of ingredients that you might think you just cannot do without.
You is wrong, homeslice. :)
For the longest time I’ve been trying to figure out the best way to make a chocolate ganache-type spread that has the same creamy sweet texture as the dairy and sugar based traditional version. I didn’t want to make it oil-based, something like coconut oil or palm oil just won’t give you that same lovely ‘jenesaisquoi’ in your mouth.
And then I came across this can of organic coconut milk that was leftover in the fridge. And it got me thinking…. And it got me throwing stuff together…
Now let me tell you about this ganache. Its super luscious. Its super thick. Its not overly sweet. It explodes chocolate in your mouth. Oh, and best? It will make your eyeballs pop if you spread it on these fluffy chocolate cupcakes or use it as a cupcake filling. Be Still My Precious Heart. No. Seriously.
Dear vegan chocolate ganache- can I date you? You’re kind of perfect.
I must share! You guys, hold on to your hats. And smear this chocolatey goodness on the best GF Vegan Chocolate Cupcakes Ever. *happy times*
Dairy Free Chocolate Ganache (Vegan, Primal/Paleo, Sugar Free)
NOTE: if you are doubling this recipe, make it in two separate bowls. Otherwise, if you have doubled agar agar in the same bowl, it will actually be too strong for the recipe and it will turn out super hard (argh! as I just found out!)
- 1 cup organic coconut cream (the solid mass at the top of a can of coconut milk. Make sure its super solid- alot of brands use emulsifiers in ther coconut milk which actually softens the coconut cream at the top)
- 1/4 cup agave nectar (or honey, or coconut sap plus stevia- note: you may wish to increase the sweetness to your preference)
- 5 tbsp dark cocoa powder
- 1/2 tsp agar agar powder (non vegan: use 1 tsp unflavoured gelatin)
- 2 tsp vanilla extract
- pinch of salt (note: for flavour ideas, try different extracts like almond or coconut or chocolate, or even some espresso powder, or maybe some cinnamon or even chili pepper in the recipe)
- Scoop out the solid coconut cream from the can, and place into a deep saucepan on medium heat.
- Add in the sweetener of your choice (agave, honey, or coconut sap plus stevia). Mix until all is melted and incorporated.
- Sprinkle over the cocoa powder and mix vigorously to prevent lumps- you might need to use a hand blender.
- Add in the vanilla and salt, and then sprinkle over the agar or gelatin powder.
- Turn up the heat to a strong simmer for about a minute and stir vigorously again to prevent lumps form the agar powder- you might need to use the hand blender again. (I used a magic bullet at the end, worked fine).
- Pour into a shallow glass dish and let cool until thick and solid. If you want it more solid, you can always reheat it and add more agar- but if you add too much it will become brittle and chalky so try 1/8 tsp at a time.
- So. Very. Done. So. Totally Must Eat. (NOTE: this is a dark chocolate flavour, feel free to add more sweetener to taste)