This divine ganache recipe comes to us from Amber Shea Crawley.
3/4 cup raw cacao powder
3/4 cup raw agave nectar
1/3 cup virgin coconut oil, melted
2 tsp hazelnut liqueur (like Frangelico)
1/4 tsp sea salt
Combine all ingredients in a blender. (If you don’t want to use liqueur, feel free to substitute ½ tsp hazelnut extract or 1 tsp vanilla extract. On the other hand, if you “accidentally” double the amount of Frangelico, I won’t tell anyone!) Process until very smooth and emulsified. Transfer to an airtight container (I recommend a glass jar).
You can store this at room temperature for a week or so, or in the refrigerator for up to two weeks. If you refrigerate it, re-melt it before using by submerging the jar in warm water or placing it in the dehydrator for a few minutes.
Use this ganache in any way your sweet tooth can dream up! Pour it over ice cream (it’s especially great on banana soft serve!), dip fruit in it (strawberries are a perfect pairing), pour it over a fudge brownie for an extra-decadent dessert, or (shh) eat it with a spoon.
Yield: 20 servings (about 1¼ cup).
PLEASE TAKE NOTE! We were psyched when Amber Shea Crawley agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Amber’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Amber and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!
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