From time to time I like to make “chocolate” with coconut oil, agave, and cocoa powder to keep in the refrigerator for a snack. It’s tasty and I can almost tell myself it’s healthy because I made it from scratch instead of peeling off a wrapper and eating a whole Hershey’s bar.
The last time I went to make it, I remembered about the flavored agave nectar I picked up a while back and had yet to use. Have you seen these? They’re popping up more and more places; I think I found mine at Ocean State Job Lot or Market Basket but now even Whole Foods is making their own store brand flavored sweeteners.
And then I remembered the best dessert ever and decided why make chocolate when you can make ganache? Adding a little almond butter into chocolate prevents the coconut oil from fully hardening and gives it a nice, soft, fudgy texture.
If you don’t want to buy specialty flavored agave, you can substitute that for 6 Tablespoons of plain agave and 2 Tablespoons of seedless raspberry jam. If you want to keep this fully raw, you can use 2 Tablespoons of raspberry puree instead. I haven’t tried either of these yet but I’m fairly confident they’d work, albeit with a slightly less intense flavor.
Raw Chocolate Raspberry Ganache
Prep time: 10 minutes
Cook time: 0 minutes(allow 30 minutes to harden)
Ingredients(Makes 36 1-inch squares):
- 1/2 cup coconut oil, melted
- 1/2 cup raspberry agave nectar
- 1/2 cup + 2 Tablespoons cocoa powder
- 1 1/2 Tablespoons creamy almond butter
- Mix the coconut oil and agave nectar together.
- Slowly incorporate the cocoa powder until it’s completely mixed in, too.
- Lastly, add in the almond butter and mix to completion.
- Pour the ganache into a 6×6 pan.
- Refrigerate for 10 minutes until it’s semi-soft. While it’s still soft, cut the ganache into 1-inch squares. Then continue to refrigerate for another 20-30 minutes until it’s completely cooled.
I just put this into a pan and let it harden and have been eating it like a fudge, but you could make a crust and use it as the filling for a chocolate torte, or even use it as a filling for some chocolate wafers and make sandwich cookies. There’s really no way this wouldn’t taste good.
Yum! I’ve never seen raspberry agave. I love the raspberry and chocolate combination. So tasty! 😀
I’m allergic to agave (as in a trip to ER), do you think maple syrup (real stuff) could swap out and if so, equally or would you suggest less or more? Thanks!
Yes, definitely. I’d use the same proportions.
Super, I’m new to subscribing your site & haven’t seen you talk about maple yet.
This looks amazing! I have never seen flavored agave before, but this looks like soo good!
im sorry, but thats not ganache. ganache is chocolate and cream.
looks great! rich and fudgy like YUM
we have seen those flavored agave nectars around but have yet to try one. glad to see that they actually might be worth looking into.
Ooooh! Yummy! Can’t wait to try this!
Dude, that last photo made me totally jealous of your teeth for getting to make those marks.
I need to find the raspberry agave! These look so good!!
Thanks for the tip about using nut butter to keep coconut oil from fully solidifying – I didn’t know that! I found an irish creme flavoured agave that I like to add to coffee…it also goes well in chocolate desserts!
Awe-some-ness!
Just made this last night and it was DIVINE. I am going to end up with diabetes but I really really don’t care! 🙂 Yum.
[…] but still. I really wish I would have had some raspberry agave nectar which was called for in this recipe. However, it is no reason to cry because they turned our pretty fabulous with just regular dark […]
What the what!? Delicious.
Also, best dessert ever, aka, we need to hit up WildFlour soon!! And I still have to give you Rome. Pretty even trade I think.
Hi! I have a question… I just made these and at the end when I added the almond butter, everything separated. It didn’t work at all. (Also, I did the agave with jam because Whole Foods didn’t have any flavored agave today.) Any thoughts on what I did wrong?
Learning to cook. Thanks!
Sorry to hear that, Kristi. That’s super strange. Was the almond butter 100% almonds or the commercial kind with oil in it? I could possibly imagine the oils separating from each other
It was 100% organic almond butter from Whole Foods. Maybe I didn’t have it stirred/mixed up enough? The other thing that happened was that I put it on the lowest heat to melt the almond butter into the mix and just at the end it started to bubble a little. So, maybe that did it. That being said… it took longer to set and some of the ingredients were a bit separated BUT it still tastes great! 😉 I’m going to try again.
2nd try… success! Took them to a party last night and everyone LOVED them. Thank you for sharing this recipe!!!!