Best 3 Raw Vegan Chocolate Ganache Recipes
Indulge your cravings for a sweet treat without compromising your healthy lifestyle with this guide to crafting the ultimate raw vegan chocolate ganache. In this article, we'll unveil the secrets to achieving that rich, decadent flavor and smooth, creamy texture, all while staying true to a plant-based, unprocessed diet. Discover how easy it is to harness the power of natural ingredients like cacao and coconut to create a guilt-free chocolate experience that will tantalize your taste buds and nourish your body.
Let's cook with our recipes!
RAW VEGAN CHOCOLATE GANACHE
Provided by Rachel Carr
Time 1h20m
Yield 12 2 oz. portions
Number Of Ingredients 7
Steps:
- Cream avocados in a food processor with liquid coconut oil, agave, lecithin, vanilla and salt. Slowly add the cacao powder with the food processor running until the powder is completely incorporated.
- The ganache should have the consistency of chocolate pudding at this point. Pour into whatever containers you are using (little decorative portion cups as pictured above work nicely) and refrigerate for at least one hour to set.
- One note about the coconut oil-it must be in liquid form for this recipe. If your coconut oil is solid and white simply set the jar in a bath of warm water until enough of it melts into a liquid.
RAW VEGAN CHOCOLATE GANACHE TART
Provided by @healthyfrenchwife
Number Of Ingredients 6
Steps:
- In a food processor mix the nuts, buckwheat and seeds together until finely processed, then add the cacao and the dates, coconut oil and salt and mix for 1-2 minutes. Add ½ tbsp to 1 tbsp of water if required.
- Press down the dough in a tart tin with your fingers to shape the crust. (Line your tart tin with plastic wrap or baking paper to make it easier to remove from the tin.) 3. Mix the chocolate Ganache ingredients together in your food processor and mix until creamy and smooth.
- Pour the ganache on top of the crust and leave to set in the fridge for 3 hours before serving.
RAW VEGAN CHOCOLATE GANACHE
This recipe is slightly different from the one already up on Zaar and is from Jennifer Cornbleet's Raw For Dessert. Raw Chocolate Ganache can be used in a number of ways including as chocolate fondue, icing for raw cakes, fudge sauce for raw sundaes or just straight out of the blender! The coconut oil gives it a wonderful coconut flavor. The book says it will last in the fridge for 2 weeks. Once refrigerated, you will have to warm the ganache to obtain the proper consistency. You can either place a small bowl of ganache in about inches of warm water or pop it in the dehydrator for about 10 minutes. **Use either one of these techniques to melt the coconut oil for use in this recipe.** www.bellaraw.blogspot.com
Provided by happybella
Categories Dessert
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender and process until smooth.
Nutrition Facts : Calories 156.4, Fat 18.1, SaturatedFat 15.7
Tips:
- To create a smooth and creamy ganache, use high-quality chocolate that contains a high percentage of cocoa solids (70% or higher).
- Chop the chocolate finely before adding it to the heated cream. This will help it melt evenly and smoothly.
- Bring the cream just to a simmer. Do not boil it, as this can cause the chocolate to seize and become grainy.
- Remove the cream from the heat and let it cool slightly before adding the chocolate. This will help prevent the chocolate from seizing.
- Stir the chocolate and cream together until they are completely combined and smooth.
- Let the ganache cool and thicken before using it. The ganache can be stored in the refrigerator for up to 2 weeks.
- Use the ganache as a filling for cakes, pastries, or chocolates.
Conclusion:
Raw vegan chocolate ganache is a delicious and versatile dessert option. It is easy to make and can be used in a variety of ways. Whether you are a vegan or not, you will enjoy this rich and creamy ganache.
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