Healthy Raw Cacao Paste Ganache (GF, DF)

Name: Healthy Raw Cacao Paste Ganache (GF, DF)
Cook time: 3-4 HRS
Yield: 1

COOK TIME:

3-4 HRS

SERVES:

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A chocolate ganache usually relies on just two ingredients: cream and chocolate. My version takes a different path, one that leans back toward cacao’s origins. It is made with raw cacao paste, ghee, cashew butter, and maple syrup, it creates a ganache-style cream that is rich, smooth, and deeply flavoured, without the excess sugar or additives of commercial chocolate.

Cacao itself is remarkable: naturally rich in flavanols, magnesium, and theobromine, a mixture of compounds linked to improved blood circulation, sharper memory, and a gentle lift in mood. Set for a few hours and served as quenelles or in fancy glasses, this 'ganache' can be finished with toasted sesame oil or extra virgin olive oil and a handful of berries or nuts. So this is my offering to you, not quite a Mayan goddess, but trying.

ALLERGENS: NUTS (CASHEW NUTS), MILK (GHEE)

Ingredients

200g raw cacao paste chunks

70g smooth, unsalted cashew butter

70g organic ghee butter

70–90g soy or oat milk (unsweetened)

70g maple syrup, or to taste

1 Madagascan vanilla pod, split and seeds scraped

1–2 tsp tamari sauce (optional)

Pinch fine sea salt (to serve)

Olive oil or, toasted sesame oil (to serve)

Instructions

Place the cashew butter and ghee in a heatproof bowl with the split vanilla pod and its seeds. Set over a bain-marie and warm gently, stirring occasionally, for 5–10 minutes to infuse.
Add the chopped cacao paste and let it melt slowly into the mixture, stirring until completely smooth. Remove the bowl from the heat and lift out the vanilla pod.
In a separate pan, warm the oat or soy milk, gently warmed, not boiling.
Transfer the warm cacao mixture to a high-speed blender. With the motor running, slowly pour in 70 g of the hot milk and blend until glossy and smooth. If the mixture looks too thick or grainy, add more milk a spoonful at a time, up to 90 g in total, until the emulsion comes together.
Add the maple syrup and tamari sauce. Blend briefly until the mixture is fluid, shiny and fully emulsified.
Pour into a shallow tray about 2–3 cm deep. Press a piece of cling film or parchment directly onto the surface to prevent condensation. Refrigerate for at least 3 hours, or until firm enough to scoop.
Before serving, allow the tray to sit at room temperature for 10–15 minutes so the cream softens slightly. Either spoon into small serving bowls, or scoop into quenelles with two warm spoons. Finish with a drizzle of toasted sesame oil or a few drops of light virgin olive oil, and top with fresh berries or toasted nuts.

NOTE 1: Keeps in the fridge for up to 5 days if covered with cling film.

TIP: TROUBLESHOOTING - If the ganache-style cream:

Looks oily: Whisk in a little warm milk or hot water, a teaspoon at a time.
Seizes into paste: Reheat gently over a bain-marie and whisk in liquid gradually until smooth.
Is too thin: Blend in a small amount of melted cacao paste or cashew butter to restore structure.

Nutritional value per portion* / Calories: ~301 kcal, Protein: ~5.2 g, Fibre: ~3.3 g, Carbohydrates: ~13.1 g, Fat: ~26.4g

*The nutritional values in these recipes are AI-generated estimates and should be used as a guideline. Actual values may vary based on ingredient brands, cooking methods, and portion sizes. For the most accurate information, please check product labels or consult a nutrition professional

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