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AIP “Chocolate” Ganache Frosting is a wonderful topping, filling, frosting or spread. This versatile treat features nutrient-dense carob and healthy fat. You’ll love how easily this recipe whips together and the smooth, creamy outcome!
Pipe onto cupcakes, slather on cake for frosting, or even fill strawberries with the creamy rich decadence.
Ingredients in AIP “Chocolate” Ganache Frosting
You actually get to choose between two sets of ingredients for this recipe! The main recipe is a very traditional ganache recipe that uses carob in place of cocoa powder. Very traditional means cocoa/carob, sweetener and fat! That’s it.
But I wanted to provide a variation for those who prefer, so below the main recipe itself, in the recipe Notes section, you’ll see the variation with a photo. The variation is made with banana and avocado as the base, has less sweetener and no coconut or arrowroot.
SO many of us have food sensitivities or intolerances, so the second version is my effort to meet more people’s needs. Also, the AIP Banana-Avocado Ganache is excellent, can be eaten with spoon or used to fill berries or top cakes and cupcakes. So, just as versatile and good.
Now, on to the main AIP “Chocolate” Ganache Frosting recipe! This 5-ingredient recipe contains:
- carob powder
- palm shortening, or coconut oil — Palm shortening is a bit easier to work with, so if you choose to use coconut oil, I’ve given more details about that in the recipe instructions below.
- maple syrup
- coconut milk
- arrowroot powder — This addition is important for creating the smooth texture.
Plus a couple pinches of sea salt.
How to make AIP “Chocolate” Ganache Frosting
Amazingly, this recipe whips up quickly and easily in a mixing bowl.
But there’s one step to do first: In a small saucepan, whisk together the coconut milk and arrowroot. Whisking the whole time, cook for a little less than 2 minutes, until the milk just begins to thicken. Remove it from the heat, and whisk in the maple syrup.
Now, in the large mixing bowl: Add the carob powder, palm shortening, then the warm arrowroot mixture. Beat with electric mixer for about 1 minute.
You now have smooth, creamy AIP Chocolate Ganache Frosting.
The cooked arrowroot mixture helps the ingredients to fully homogenize, or incorporate — so this whole food treat can be smooth, billowy, light, creamy and delicious.
The maple syrup, palm oil and carob create a rich, decadent ganache.
What to serve with AIP “Chocolate” Ganache Frosting
This recipe is pretty fun and super versatile! After whipping the ingredients together, you might get a little excited!
Try it on my incredible and delicious AIP Chocolate Cake and Cupcakes recipe! THAT’s where you’ll want to start with this recipe. Together, the duo makes a special dessert for birthdays and special celebrations. My boys and husband have LOVED eating many cakes and cupcakes as I’ve repeatedly made this recipe. TOTAL satisfaction. 🙂
But, AIP Chocolate Ganache (in the meantime) is also WONDERFUL on and in everything fruit or bread. Try these ideas that we love:
- Fill strawberries or raspberries. It’s really easy to pipe AIP Chocolate Ganache in and tastes delicious!!
- Spread on waffles (or these), then garnish with fresh berries and coconut whipped cream.
- Top AIP Sourdough Bread for a French bread and chocolate favorite.
- Use on any cake, cupcake or cookies.
- Eat it straight off a spoon or spatula.
- Top ganache with AIP-compliant chocolate chips or other decorations.
AIP Chocolate Ganache Frosting (Paleo)
- electric beaters
- small saucepan and stove top
- ½ cup carob powder
- ½ cup palm shortening OR coconut oil: It's important that this fat is "warm-room temperature". If your coconut oil is just too cold at room temp, you can melt it, and then there are more instructions below in the recipe.
- ¼ cup maple syrup (or smooth [not grainy] honey may work great, but I haven't tried it yet)
- ¼ cup coconut milk
- 1 teaspoon arrowroot powder
- 2 pinches sea salt
- In a large bowl, place carob and palm shortening (or coconut oil).
- In a small saucepan, whisk together coconut milk and arrowroot. Whisking constantly, heat over medium-high heat until the milk JUST BEGINS to thicken (a little less than 2 minutes), then immediately remove it from the heat and keep whisking for another minute.
- Add maple syrup, and whisk well to combine. Allow this mixture to cool for 10 minutes before proceeding to next step.
- Use a spatula to scrape the arrowroot mixture into the bowl with carob and fat. Use electric beaters on medium-high speed to combine the arrowroot mixture, carob and palm shortening for about 1 minute. Once fully incorporated, increase speed to high and continue to beat for about 20 more seconds. Ganache will be light in texture and smooth. If there are fine white streaks or the frosting looks opalescent instead of opaque, it's likely your fat was/is just a bit too warm. In this case, refrigerate the frosting for about 10 minutes and then beat again. If necessary, repeat (another 5 to 10 minutes in the refrigerator and then beat again), until your frosting is brown and opaque.If you want to make this recipe with coconut oil, it's best to use room temperature to slightly warm coconut oil. If your oil is too melted and there is any separation when you beat all of the ingredients together, refrigerate the mixture for 5 minutes (or up to 10), then beat again. The mixture should be completely smooth with all the ingredients fully incorporated. If it's too warm (or cold), there will be fat separated. If necessary, repeat (another 5 to 10 minutes in the refrigerator and then beat again), until your frosting is brown and opaque.
- AIP "Chocolate" Ganache Frosting is now ready to use or eat. Slather on AIP bread, waffle, cakes, cupcakes, brownies etc, or pipe into berries.
AIP Banana-Avocado "Chocolate" Ganache variation:I use a mini food processor for this recipe. You may need to process it a bit more if you have a larger food processor. Ingredients
- 1 avocado (about ⅔ cup roughly mashed)
- 1-⅓ small-medium size bananas (about ⅔ cup roughly mashed)
- ¼ cup carob powder
- 2 Tablespoons palm shortening
- 2 Tablespoons pure maple syrup, room temperature (not cold)
- 2 pinches sea salt
- Combine all of the ingredients in a food processor until smooth, about 1 minute. Scrape the sides and bottom and process again.
- Pipe into berries, eat like pudding with a spoon, top cakes or cupcakes. See this ganache variation pictured below inside strawberries (super delicious).
AIP “Chocolate” Cake and Cupcakes recipe here! 🙂