Dark Chocolate Ganache Frosting
Cook time: 
Total time: 
gluten-free, grain-free, paleo, nut-free, dairy-free, egg-free
  • 1 pound (16 ounces) dairy-free dark chocolate, chips, chunks or roughly chopped (I used this brand)
  • 2 cups full fat organic coconut milk, the canned kind (I used this brand)
  • ¼ cup honey
  • ⅓ cup sustainably sourced palm shortening (I used this brand)
  • 1 teaspoon pure vanilla extract
  • pinch sea salt
  1. Put the chocolate in a large heat proof bowl.
  2. Combine the coconut milk and honey in a 2-quart saucepan. Stir with a silicone spatula over medium-high heat until the honey dissolves into the coconut milk, a minute or two. (You can also microwave)
  3. Just as the coconut milk comes to a simmer, remove it from the heat and pour it over the chocolate. Let stand about 1 minute; then whisk until smooth. Whisk in the shortening and vanilla until the shortening is melted and the mixture is glossy.
  4. Cover and leave at room temperature. Cool the ganache at room temperature for at least 8 hours. It will thicken as it cools. (The ganache can sit, covered, at room temperature for up to 24 hours.)
Recipe by Tasty Yummies at https://tasty-yummies.com/grain-free-chocolate-cake-with-dark-chocolate-ganache-frosting/