Raw Cacao Ganache – Variation

I have written about Raw Ganache before and frequently find that I have a little left over, which I pipe onto silicone, and play with a bit – place some almonds and dust with coconut sugar, or chill and roll in ground almonds, or roll in raw cacao as truffles. There’s limitless possibilities. I love this treat because I can make a batch in less than an hour. Raw Cacao Ganache Base

• 1 cup cacao powder
• 1 cup maple syrup
• 3/4 cup coconut oil (not butter) – melted
• 1 tablespoon vanilla

Blend until smooth, it will be quite loose. Place the Cuisinart bowl in the freezer for 5 min, take out and pulse, do this for about 4-5 times until the consistency is like frosting (you remember that don’t you…). Then place it in a piping/pastry bag and place a dollop on wax paper or a Silpat baking sheet. I then press an almond half on top and sprinkle coconut sugar on top. There’s a million variations of this – different nuts – maple sugar – no sugar, coconut – cacao nibs – have fun. Keep them cool as when the coconut oil warms they (will) lose their shape.