Raw Vegan Chocolate Ganache

This recipe is slightly different from the one already up on Zaar and is from Jennifer Cornbleet's Raw For Dessert. Raw Chocolate Ganache can be used in a number of ways including as chocolate fondue, icing for raw cakes, fudge sauce for raw sundaes or just straight out of the blender! The coconut oil gives it a wonderful coconut flavor. The book says it will last in the fridge for 2 weeks. Once refrigerated, you will have to warm the ganache to obtain the proper consistency. You can either place a small bowl of ganache in about inches of warm water or pop it in the dehydrator for about 10 minutes. **Use either one of these techniques to melt the coconut oil for use in this recipe.** www.bellaraw.blogspot.com

• Ready In: 5 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 3⁄4 cup  dark  agave syrup
• 3⁄4 cup  cacao, powder or 3⁄4 cup cocoa powder
• 1⁄3 cup coconut oil, melted

Directions

1. Place all ingredients in a blender and process until smooth.