Raw Vegan Chocolate Ganache
Prep time: 
Cook time: 
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Serves: 12 2 oz. portions
  • 1½ ripe avocados
  • 1 Tablespoons soy or sunflower lecithin (non gmo)
  • ¼ cup coconut oil (liquid)
  • ½ cup agave
  • ¼ teaspoon vanilla
  • ½ cup raw cacao powder
  • ¼ teaspoon salt
  1. 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.
  2. 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.
  3. 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.
Recipe by Plant Craft at https://www.rachelcarr.com/raw-vegan-chocolate-ganache/