Need a decadent chocolate fix or a beautiful but simple dessert to serve company? This recipe definitely fits the bill. The combination of carob powder, vanilla, coconut, and cinnamon is surprisingly similar to chocolate. This ganache is beautiful when chilled in a silicone mold and inverted onto a plate. However, you can also keep it simple and pour into individual ramekins or even a big serving bowl and just spoon out individual servings when you’re ready.
This recipe for Carob Ganache Mini Tortes is a preview recipe from The Paleo Approach Cookbook, the National bestselling companion cookbook to The Paleo Approach! The Paleo Approach Cookbook is over 400 pages and includes over 200 recipes, all strict autoimmune protocol (AIP), and lots of resources (over 100 pages worth!) to help you be successful in the kitchen while you tackle the diet recommendations in The Paleo Approach.
Paleo Principles
200+ Healthy and Delicious Recipes
20 Meal Plans for a variety of goals
Step-By-Step Guides
I LOVE this book. The science is awesome. I’ve learned a ton without feeling overwhelmed. The paleo principles just takes my understanding to the next level!!!
Janet
Carob Ganache Mini Tortes
Prep Time: 5 minutes, plus 3 to 4 hours chilling time
Cook Time: 5 minutes
Serves: 2-4
Ingredients:
- ²⁄3 cup homemade Coconut Milk or canned full-fat coconut milk
- ¹⁄3 cup extra-virgin coconut oil
- 2 tablespoons vanilla extract or 1½ teaspoons vanilla powder
- ¹⁄3 cup carob powder
- Dash of ground cinnamon
Directions:
- Bring the coconut milk, coconut oil, and vanilla to a low simmer in a small saucepan over medium-low heat. If using vanilla extract, let simmer for 5 to 10 minutes, stirring frequently, to burn off the majority of the alcohol (if using vanilla powder, skip the simmering and simply heat to melt the coconut oil).
- Pour the coconut milk mixture into a blender or food processor. Add the carob and cinnamon and blend for 30 seconds, to 1 minute to thoroughly combine.
- Pour into individual ramekins, silicone molds, or a large serving bowl. Chill until set, 3 to 4 hours.
- Enjoy plain or serve with berries.
Special Equipment:
- Blender or food processor
- Ramekins, silicone molds, or serving dish
Tips:
Simmering the vanilla in the coconut milk burns off only about half of the alcohol. If you know that you are very sensitive to alcohol, use vanilla powder or omit the vanilla.
Variations:
- Mint “Chocolate” Ganache Torte. Instead of using cinnamon, add a few drops of peppermint oil.
- Rum-Ball Ganache Torte. Heat 4 tablespoons dark rum and simmer until 2 tablespoons are left. Use in place of the vanilla.
- “Chocolate” Mousse. Increase the amount of coconut milk to 1 cup. Pour into individual ramekins or a large serving bowl to chill (the mousse does not work in silicone molds).
FODMAP Alert:
If you do not tolerate coconut milk, skip this recipe.
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