Cathy's Kitchen Prescription LLC
Ganache (plant-based, no dairy, oils, nuts) Makes 2 ½ cups Prep time = 30 minutes
There's no heavy cream or cocoa butter in this wonderfully rich & decadent chocolate filling. Instead, it's full of anti-inflammatory plant protein, fiber, phytonutrients, antioxidants, calcium & magnesium.
Great for piping into fruit, layering in a torte, pairing with berries in a parfait, frosting cakes & cupcakes or just enjoying by the spoonful!
To create endless ganache variations, substitute your
favorite liquore or flavor extract for the vanilla.
1 ½ cups date paste*
1 package silken or soft tofu, drained well
2 – 2 ½ tsp naturally fermented shoyu (fermented aged soy sauce) or tamari
½ cup cacao or cocoa powder
1 tbs vanilla extract or seeds from 1 vanilla bean
1/8 tsp chipotle powder or other ground chili (or to taste)
* To make date paste, pit 2 cups of dates (any variety), add ¼ cup water & microwave 2 minutes or simmer on a stovetop 5 minutes until rehydrated & well softened. Blend in a food processor, adding a minimal amount of water only if needed to facilitate creating a purée. Scrape down sides & continue to process until completely smooth & uniform. More water will create a looser date paste & softer ganache which may be appropriate for parfaits, for example. To pipe decoratively, on the other hand, ganache should be stiff & therefore a dense, stiff date paste is preferable. Take your time with creating a uniform paste for the smoother it is, the silkier the ganache. Date paste freezes well.
Combine all ingredients in a food processor, run, scraping down sides. The longer it runs, the smoother, lighter the ganache. Taste to correct for sweetness, spiciness, saltiness as needed.
Use immediately or refrigerate for 1 hour for denser texture. If texture becomes too dense, just add a tbs or 2 of water & reprocess. Ganache will last about a week in the fridge & freezes well. Enjoy!