Every time I post an image of one of the birthday cakes I make for my kids, I always get requests for the recipe. I’ve been promising that I would post it.
This is a recipe for the Ganache Frosting. The nuts in this recipe replace the cream traditionally used in ganache, and provide a good source of minerals and healthy fats.
Sometimes the cake is chocolate and sometimes it’s vanilla, but this recipe is the frosting that I like to use. It’s paleo and gut healthy — of course!
Chocolate layer cake
One of the best things about this recipe is how versatile it is. Around this time of year, with all the holiday celebrations, you can use this ganache inside of homemade chocolates, as a crepe filling, as a cake icing, or dilute it to make chocolate syrup to serve over pancakes or waffles.
Ingredients
water and a pinch of salt for soaking
2 cups raw cashews or macadamia nuts
1/2 cup water
100 g raw cacao paste OR 6 tablespoons raw cacao powder
6 tablespoons honey (use maple syrup if vegan)
1 teaspoon vanilla extract, alcohol free
1/4 teaspoon Himalayan or sea salt
Soak the nuts for 8 hours or overnight in water with a pinch of salt.
Drain off water through a sieve.
Place all the ingredients in a high-speed blender and blend until it is smooth and creamy.
Frost a cake, spread over a slice of your favourite grain free bread or roll up into a crepe with berries.
To use as a syrup add water until you reach the desired consistency, then pour over pancakes or waffles.
Decorated with homemade white chocolate.
Variations:
* to make this low histamine, make with macadamia nuts and omit the cacao and add extra vanilla
* to make this keto, use yacon syrup instead of honey, or try a dry sweetener like powdered monk fruit and add more water
* I haven’t tried this yet, but if you wanted to try a low salicylate version, toast hazelnuts in a frying pan and then remove the skin ( too bitter). After roasting roll the nuts inside a tea towel to remove skins. Follow remaining instructions and replace honey with maple syrup.
* this recipe is high in oxalates and would not be AIP compliant due to the nuts
Bowl of ganache for dipping or spreading - it’s like a healthy chocolate fondue.
You could also slice up some fruit and dip pieces into a bowl full of this creamy ganache.
There are so many ways to use this recipe. I love to use macadamia nuts when I can get them. They are an excellent source of healthy monounsaturated fats.
Make a big batch, package it up into jars and give to friends and family as a gift.
How will you use this versatile recipe this holiday season?
You might also like my Hazelnutty Puffles recipe!
Happy Healthy Eating!
Tracey