Decadent & Healthy: Chocolate Ganache Frosting

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This simple yet decadent “ganache” frosting features virgin coconut oil which gives it a great “mouth” feel, smooth and silky. Honey sweetens it for a classy natural taste. So simple, yet so good! If you use raw cocoa powder, coconut oil, and honey you will have a raw frosting!

It’s recipes like this one that explains why I can go through a gallon of coconut oil so quickly!  It’s a frosting you won’t feel bad about eating.

UPDATE: Check out the new Carnival tab on the top of my hope page! Don’t forget about the Simple and Nourishing Recipe carnival this Thursday! Hope to see you there.

It’s also a great recipe for those allergic to eggs. For a honey sweetened delicious frosting that does use egg whites for a super fluffy frosting, check out this frosting.

This would probably ice one batch of cupcakes or the top of a cake. I used it to frost some walnut cookies, recipe to come soon.

Oh, and this recipe is dairy, gluten, egg, and grain free, so there are many people on many special diets who can indulge without guilt.
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Chocolate Ganache Frosting
Because this frosting is based off of coconut oil, it may start to melt in warm weather. Keep that in mind if bringing it on a picnic on a hot day. Since the frosting is more like the texture of a ganache, it makes a rustic frosting. Many use ganache for the filling between two layer cakes, and a fluffier frosting on the outside.You could definitely play around with the ratio of sweetener to make it less sweet for a more bittersweet chocolate ganache.

    1 cup of cocoa powder
    3/4 cup of virgin coconut oil
    1/2 cup of honey
    dash or two of sea salt
    1 teaspoon vanilla extract (optional)

1-Gently melt the coconut oil in a saucepan (you don’t want to heat it, just melt it)

2-In a food processor, combine all of the ingredients and pulse until well combined.

3-Scrape into a small bowl and place in the freezer or refrigerator until it has hardened to desired consistency. It took about 15 minutes in my freezer.

4-You can use a hand mixer to fluff the frosting up (you may need to do this if the frosting has become too stiff as well).

Spread on desired baked good and enjoy!

Chocolate Orange Ganache Variation: Add 1 tablespoon orange zest with the rest of the ingredients. Continue on with the rest of the directions.

This post is part of Real Food Wednesday! Check it out for more recipes and tips.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. says

    Oh and by the way,here in India we don’t have to melt coconut oil,its always in the melted state because of the heat..so will it be fine as the crumb coat or will it spoil the fondant..do let me know asap as Im going to make my first fondant cake for my nephews birthday

  2. Jessica Johnson says

    Question, how much does this produce? I only need enough frosting for like 2 dozen cookies so I was curious how much this made and if I should maybe cut it in half or something. Also could I use agave nectar in place of the honey? Thanks!

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