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I created this recipe out of necessity! SO many ganache recipes use chocolate bars or cream. I needed one that uses cocoa powder, not too much sweetener, and was versatile for different wellness diets. I also wanted one that didn’t require lots of stirring and cooking.
How fast is this ganache to make?
I LOVE that this one has just three ingredients, not including that bit of lovely sea salt! So it comes together fast: 5 to 10 minutes total.
The recipe uses melted fat, but there’s no cooking — basically you just stir the ingredients together, and it’s ready to eat or serve.
Ways to eat it and who can eat it?
Ganache can be used warm and thin to create a lovely drizzle, like over the surface of brownies, or it can be used room temperature for spreading on cake, a breakfast waffle … (or chaffle).
The first time I made this recipe was for our staff (at the cafe we recently sold). A lot of them are vegan, but I wanted something that was Paleo too — no sugar, no cream, (and for my sake, no double boiler). We provided beautiful bread (like the French do!) to eat with the chocolate, but many of our staffers ate the ganache straight, off their spoons.
Now, I’ve also added (below) the Keto and Low Carb version of this recipe.
Which sweetener to use?
For Paleo, Primal and Vegan, use pure maple syrup.
For GAPS diet, use raw honey.
For Keto and Low Carb, I recommend Lakanto’s new maple syrup product because it’s gentler to digest, with just monk fruit and no erythritol, for those who have digestive discomfort from polyols. Find it here.
Which fat to use?
The reason I list the version below with lard (you can also use coconut oil or butter, depending on your diet) is that I LOVE the end result, the texture, when it’s chilled. I use it in a couple of cheesecake recipes as the topping (like this one), and it’s a really nice texture. You can slice right through it after it’s been chilled, instead of having to break through a hard surface, but it doesn’t run either: It behaves like ganache!
With butter the recipe’s just a bit firmer, and with coconut oil (for dairy-free and vegan), chilled, it is a bit harder still. BUT at room temperature this ganache is crazy good spread on bread or waffle, or eaten straight off your spoon! Our staff was eating it like pudding! 🙂
Enjoy the fast, easy preparation, and the outcome! You may find you’re making ganache weekly once you have this recipe in your arsenal.
Paleo Chocolate Ganache- Easy & Fast, 5 minutes to make, no cooking!
Fast to make Easy Chocolate Ganache is perfect for topping brownies, waffles, cheesecakes or cakes! You can even use it to make truffles.
In a small bowl combine cocoa and melted, cooled fat. Stir well. (Make sure no water gets in the bowl.)
Add maple syrup or preferred sweetener, and stir well to combine. (If you use only stevia, your ganache will be thicker. Warm it gently to drizzle or spread more easily.)
The ganache is now ready to eat right out of the spoon! (...IF you used coconut oil or butter, not lard. Lard is excellent when you're topping something soft, like a cheesecake that's chilled!, and you don't want a hard topping [...BUT not as yummy all by itself when made with lard.]) Or slather on bread, waffle; use as a topping for cheesecake; drizzle over brownies etc.
How will you use this ganache?