Decadent vegan chocolate ganache by Julie Daniluk

By Julie Daniluk
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I love Ganache but it is so expensive to buy prepared and tricky to make until NOW! It is low carb and free of animal products. If you can’t find coconut nectar, you can sub in raw honey. 

SERVES
5
 TO
6
TOTAL TIME

Ingredients

For the crust:

  • 1 + 1/4 cup almonds or pecans
  • 1 + 1/4 cup shredded coconut
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon coconut milk (from can below)
  • 1 tablespoon cacao powder
  • 2 tablespoons coconut syrup
  • Pinch unrefined sea salt

For the ganache filling:

  • 200 grams good quality stevia or coconut sweetened dark eating chocolate, chopped (70 – 85 % cocoa solids)
  • 3/4 cup full fat coconut cream (from the top of the coconut milk)
  • Pinch unrefined sea salt
  • Optional: 2 teaspoons mint extract or vanilla extract
  • To serve: Raw cacao, pecans or fresh berries

Directions

  1. To make the crust: Prepare five to six ramekins or spring tart pans.  Blend all the crust ingredients in a food processer until a chewy dough consistency. Add an tablespoon of the reserved coconut milk from step two. Press the mixture into your prepared ramekins or pans and set into the fridge to set.
  2. To make the ganache: chop the chocolate into really small pieces. When you open the can of coconut cream, drain the fluid into a bowl and place aside. Warm the coconut cream in the saucepan over a medium heat until hot but be careful not to boil. Remove the pot from the heat. Add the chocolate and a pinch of salt and flavours if using. Allow it to stand for a few minutes without stirring. Stir gently until smooth (should take a minute or so). If it is too thick to pour, gently warm it on the stove on the lowest heat possible and add a few teaspoons of the reserved coconut water back in. 
  3. To make the tarts: Pour the ganache into the ramekins or tart shells and put in the fridge to set (around two hours minimum).
  4. Served topped with fresh berries, pecans, cocoa nibs or mint leaves. Store covered in the fridge for up to five days. Makes five to six tarts 

Recipe is reprinted from Slimming Meals That Heal by Julie Daniluk  – published by Random House Canada, a division of Penguin Random House of Canada Limited. All rights reserved.
 

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