AIP Chocolate Ganache Frosting (Paleo)
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!
Servings 8 servings
Calories 166kcal
Cost $2
Equipment
- electric beaters
- small saucepan and stove top
Ingredients
- 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)
- 1/4 cup coconut milk
- 1 teaspoon arrowroot powder
- 2 pinches sea salt
Instructions
- 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, add sea salt, 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.
Notes
If you want a ganache with more produce in it or can't have the original version for any reason, below is another AIP Ganache that's banana and avocado-based. It's completely delicious, smooth and also works great to fill berries or top cakes and cupcakes. You can also eat this one straight, like pudding. The version below has very little sweetener, as most of the sweet comes from the banana.
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 2/3 cup roughly mashed)
- 1-1/3 small-medium size bananas (about 2/3 cup roughly mashed)
- 1/4 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).
Nutrition
Calories: 166kcal | Carbohydrates: 12g | Protein: 1g | Fat: 15g | Saturated Fat: 13g | Sodium: 3mg | Potassium: 84mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg