PREP TIME

5 minutes

Yield

1 cup

3/4 cup Coconut Nectar or Dark Agave
3/4 cup cacao powder
1/2 tsp maple extract
1/3 cup coconut oil, warmed to liquid
1/8 tsp + pinch high mineral salt

1. Place all ingredients in a blender and blend until smooth.  Stop occasionally to scrape down the sides of the blender carafe with a rubber spatula.
2. Stored in a sealed container, Rich Chocolate Ganache will keep for 3 weeks.  Once refrigerated, the ganache will need to be warmed before serving in order to obtain a creamy consistency.

A Note from Alicia:

This is a delicious, rich chocolate sauce that is perfect for dipping a variety of luscious summer fruits – berries, peaches, apricots, mangoes, bananas and more! When you chill this sauce, it hardens a bit, so it’s perfect for dipping fruit in advance for pretty chocolate-dipped anything!

To warm the freshly made or refrigerated ganache, place the bowl into a food dehydrator at 105 degrees or a warm water bath for 10 minutes.  Alternatively, if you’re warming ganache that has been chilled, you can heat 2 inches of water in a saucepan and bring to a boil.  Remove saucepan from heat and place the bowl of ganache into hot water for 10 minutes.  The sides of the ganache bowl should be high enough so that the water from the saucepan cannot flow into the bowl.

Enjoy this luscious, dark and dreamy chocolate ganache!