Raw Vegan Chocolate Ganache Recipes

RAW VEGAN CHOCOLATE GANACHE

Raw Vegan Chocolate Ganache image

Provided by Rachel Carr

Time 1h20m

Yield 12 2 oz. portions

Number Of Ingredients 7

Ingredients

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

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

Raw Vegan Chocolate Ganache Tart image

Provided by @healthyfrenchwife

Number Of Ingredients 6

Ingredients

Crust:
· 1 cup of raw almonds · 1 cup pitted dates · 1/2 cup buckwheat groats raw or any seeds/nuts · 1/4 cup of hemp seeds or more almonds · 2 tbsp of cacao · 2-3 tbsp of coconut oil · Pinch of salt ·
Chocolate Ganache:
· 1 avocado · 1/2 cup of raw cacao · 1/2 cup of coconut cream - scooped from the top of a chilled can of coconut cream · 1 banana · 1 tsp of vanilla
extract
· 3-4 tbsp of maple syrup · Top with berries, flowers or buckwheat

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

Raw Vegan Chocolate Ganache image

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

Ingredients

3/4 cup dark agave syrup
3/4 cup cacao, powder or 3/4 cup cocoa powder
1/3 cup coconut oil, melted

Steps:

Place all ingredients in a blender and process until smooth.

Nutrition Facts : Calories 156.4, Fat 18.1, SaturatedFat 15.7

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