RAW Chocolate Ganache


This is a simple and very straight forward recipe. The main requirement is to have someone standing by who is prepared to diligently lick the spoon and bowl clean! Ganache is typically a mixture of chocolate and cream, used to make truffles and other chocolate desserts or as a filling or topping for cakes and pastries. But our recipe is DAIRY-FREE!

The texture of ganache depends very much on its temperature. It is soft and fairly runny at room temperature, suitable for filling molded chocolates and icing cakes. Once chilled it creates a “firm” ganache that has the consistency of thick paste. When nicely chilled, it creates a smooth, glossy look which is perfect for presentations. We have tested this recipe in the freezer and interestingly enough, it doesn’t freeze solid. Enjoy!


1/4 cup of raw cacao powder
3 tablespoons of liquid sweetener (we prefer to use coconut nectar)
2 tablespoons of coconut oil
Vanilla bean


Mix wet ingredients together by hand
Shift cacao powder into wet ingredients. Scrape vanilla bean and add to mixture
Continue to mix by hand until smooth and silky
If too thick mix in a little warm water

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