Does this scare you? Like, in a good way? Like….man I know I shouldn’t want this, but I know I want it. Well, I’m not going to lie and say this glaze is “healthy” and is full of kale and carob powder…..yuck. I mean, it is a glaze and has sugar and I want it to taste like a glaze. BUT, it is not full of what you typically see. You know…butter, cream or confectioners sugar, yet it is incredibly delicious, rich and decadent. Hubby gave it two thumbs up. He is a hard one to please too.
You can use this any way you see fit. Whether you are needing a glaze for your bundt cake, cupcakes, pies, cookies or even over ice cream. Oooh, pancakes….oh yes, I’m putting it on pancakes next time!!
I actually wanted to call it a ganache because it looks, tastes and holds up just like a ganache. However, since ganache is typically heated over the stove, and this is a raw icing, I decided not to. Regardless of it’s title, it’s so rich and amazing. I highly recommend making it the day before you plan to use it. It becomes sweeter, slightly thicker and the sugar really dissolves perfectly overnight.
It has an absolutely gorgeous glisten to it, too. I just couldn’t stop staring at it.
I have had a couple of people message me for vegan frostings/icings lately, so I thought I would be sharing a few of mine coming up on the blog. This is one of my go-to recipes when I don’t want to use a buttercream type.
I can’t wait to hear what you think of this Ultimate Vegan Chocolate Ganache/Glaze! Leave feedback below after you make it please.
Ultimate Vegan Chocolate Ganache/Glaze
- 1/2 cup + 2 tablespoons coconut palm sugar
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons tapioca starch tapioca really works best as it completely dissolves in the glaze
- 1/16 th teaspoon fine sea salt
- 3 tablespoons unsweetened almond milk
- 2 tablespoons roasted ultra creamy almond butter
- 1/4 teaspoons vanilla extract
- I make my own homemade almond butter because I find it to be much smoother than storebought. Roasting it brings out the flavor and creaminess. Just roast about 3 cups of whole raw almonds on a sheet pan at 300 degrees for 15 minutes. Add them to a food processor and process for 5-10 minutes scraping the sides a few times during. It is important not to stop too soon at a thick butter, just keep processing until it becomes silky smooth, almost drippy.
- Add the first 4 ingredients to a large bowl and stir.
- Add the last 3 ingredients to a small bowl or cup and stir. Add the wet to the dry and beat with a hand mixer, starting on low and then increasing to high, until it's very smooth and there are no lumps remaining from the cocoa or sugar, a couple of minutes. Scrape the sides as needed.
- You can use it right away if needed, but I recommend making it the day before you need it. It will become slightly sweeter, thicker and the sugar dissolves perfectly overnight. Store it at room temperature. If you store it in the fridge, it will become a lot thicker.
- This makes plenty to glaze an 8 or 9 inch round single layer cake or an 8X8 square cake, brownies, bars or whatever you like! You can also use it on cupcakes by smoothing it out with the back of a spoon. It should be enough for a dozen.
- Note: It is not recommended to heat this glaze. The texture will dramatically change, as tapioca becomes eggy when heated. Store it at room temperature.