Vegan Chocolate GanachePrint Recipe
- 1/4 cup dark chocolate chips ( make sure these are vegan if your strict about that)
- 1/4 cup hot water
- 5.4 fl coconut cream ( I used Native Forest organic unsweetened)
- dash of Sakara beauty drops or rose water (optional)
- dash of salt
Place the chocolate chips in a bowl with the hot water and mix.
Add this with the rest of your ingredients to a high power food processor or blender and blend.
Transfer to a container and chill in the fridge overnight. It will harden up and is ready to go!
For my salt addition I used my favorite as of late, the licorice flavor from Saltverk. Feel free to make this your own by grating in some fresh orange zest, adding 1tbsp of nut butter, mastic powder, vanilla, or chopped nuts. Or go crazy and add it all.
Oh yes. This is better than the butter stuff. I love a good grass fed butter and that has its place but this is a next level ganache. I am not sure why I actually love it so. I am not a huge coconut fan so its good that you dont taste much of the coconut flavor in it. But its decadently dark and smooth. The coconut cream that is used as the base is so light and airy it just seems to hold onto all the flavor from the chocolate. As if thats not enough, the layers of flavor that I added in like the salt take it up to the next level. You can substitute or add anything into like as I mention in the note!
Im not sure if it can hang out at room temp. Coconut cream is actually solid at room temp so I would suppose so but for peace of mind I would suggest keeping anything you layer this on in the fridge. I mean especially if you just spend hours decorating!