Another winter warmer, of the rich, creamy, indulgent kind! This vegan coconut cream ganache is rich in flavour and perfect to serve with dessert or spread on cakes and tarts. Unless you eat the whole thing right from the bowl, that is.
Using the double boil method, gently melt some Green & Blacks 85% cocoa organic dark chocolate (I'ts vegan too!). I used half a block, and about 3/4 the coconut cream from the top of a can - but the proportions are flexible.
Once melted, remove from the heat. Open a can of coconut cream that has rested for a while (i.e. in the pantry or fridge) and scoop the creamy top part out...(don't shake or invert, you want the separated creamy stuff from the top)
Using a hand mixer, blend the chocolate and coconut cream together until thick and glossy.
At this point, I can put my whole face in the bowl and eat it all up as is, but if you want to sweeten it, natural maple syrup works a treat. Serve with dessert or spread on cakes and tarts.
CHOCOLATE COCONUT VEGAN FROSTING
But wait, there's more!
If you cover and refrigerate the ganache for 2-3 hours (or overnight), it firms up enough to whip into frosting. Use electric beaters and whip your firmly chilled ganache for the perfect vegan cupcake or cake frosting. If your batch is a little bitter, add some natural sweetener like maple.
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