I have written about Raw Ganache before and frequently find that I have a little left over, which I pipe onto silicone, and play with a bit – place some almonds and dust with coconut sugar, or chill and roll in ground almonds, or roll in raw cacao as truffles.
There’s limitless possibilities. I love this treat because I can make a batch in less than an hour.
Raw Cacao Ganache Base
- 1 cup cacao powder
- 1 cup maple syrup
- 3/4 cup coconut oil (not butter) – melted
- 1 tablespoon vanilla
Blend until smooth, it will be quite loose. Place the Cuisinart bowl in the freezer for 5 min, take out and pulse, do this for about 4-5 times until the consistency is like frosting (you remember that don’t you…). Then place it in a piping/pastry bag and place a dollop on wax paper or a Silpat baking sheet. I then press an almond half on top and sprinkle coconut sugar on top.
There’s a million variations of this – different nuts – maple sugar – no sugar, coconut – cacao nibs – have fun.
Keep them cool as when the coconut oil warms they (will) lose their shape.