Sugar-Free Chocolate Ganache
Ingredients
• ¾ cup melted coconut oil
• 1 teaspoon vanilla extract
• ⅛ teaspoon pure stevia powder (or equivalent sweetener of choice), or to taste
• Big pinch of sea salt
• ½ cup cacao powder
Preparation
Combine the coconut oil, vanilla, stevia, and salt in a high- speed blender. Blend on low to combine. Add the cacao powder and blend again on low speed until smooth. (Alter- natively, whisk all ingredients together in a medium bowl until smooth and combined.) Taste for sweetness and add additional stevia if desired. Use immediately or transfer to a glass jar and keep at room temperature until ready to use. The ganache will thicken up as it sits; you can use it as- is for a fudgy frosting, or re-liquefy it by placing the jar in a warm dehydrator or in a bowl of warm water, stirring occasionally.
Store in a glass jar or airtight container at room tempera- ture for up to 4 days or in the refrigerator for up to 2 weeks, bringing to room temperature again before serving.
Yield: about 1 cup