So I’m busy making some sweet potato brownies for work tomorrow (will share recipe if they are a hit) and in the recipe it calls for an icing made entirely of coconut oil, dark chocolate and vanilla essence.
I popped the mixture the fridge after melting and as it cools it obviously starts to solidify – and then you whip it. It turns into this insanely fluffy, velvety ganaché. It’s frickin’ amazing!It’s got a nice sweetness and this will pair so good with the sweet potato brownies which are intensely chocolately but not overly sweet.
When I get a chance I am going to try and vary this recipe so its 100% raw by subbing in raw cacao and honey for the chocolate and maybe swapping 1/2 the coconut oil for coconut butter. But for now, this is more than delicious and a great way to make something healthier that anyone would love.
Coconut Oil Ganaché
1 cup high quality dark chocolate melts
1/3 cup coconut oil
Tbls vanilla extract
In a small pot melt the chocolate in the oil on low heat until just melted. Take off heat, mix in vanilla and let cool. When cooled to a semi solid (as it is summer I had to put it in the fridge for this to happen) beat until fluffy and top your favourite desert/cake. Make sure to only ice your desert when it is completely cooled (ideally refrigerated) to avoid the icing melting.
P.S. Shout out to my colleague Ivan and his fiancé Kristy for sharing this recipe with me!