Written by: Hazel & Rosie Locks
Our goal for 2015 (and beyond!) is to live a healthy lifestyle. The biggest obstacle we’ve found on this journey thus far? Sugar is our kryptonite. We often feel like we need a little… or not so little… sweet something, or else! Most of us will admit that at some point we tried to cut out sweets cold turkey, but failed. We also tried to monitor consumption of sweets, and still evaded success. So how can we maintain a healthy lifestyle without giving into temptation?
What if, we can have a sweet treat without indulging in all of the sugar? This easy recipe will charm your taste buds right into cleaner eating…and you are going to love every bit of it. So find that dreaded sweet tooth, because this indulgent dessert is sure to satisfy.
It is great with Rebekah’s chocolate avocado cookies (under the recipes tab), strawberries, or anything else you love with chocolate frosting! We may or may not have just eaten it all with a spoon… That’s always an option, right?
Coffee-Chocolate Ganache & an Espresso Balsamic Reduction
Adapted for The Sacred Olive from The Minimalist Baker
1/4 cup (59 ml) almond milk
1 cup (~175 g) dairy-free dark chocolate, chopped
2 Tbsp The Sacred Olive Butter Olive Oil
1/4 – 1/2 cup organic powdered sugar*
1/4 tsp The Sacred Olive Fine Himalayan Pink Salt
¼ tsp ground coffee
*If your goal is to cut out sugar completely, there are powdered sugar substitutes that utilize sweeteners like xylitol combined with thickeners such as cornstarch! We only needed ¼ cup powdered sugar.
Heat almond milk in a small saucepan until just simmering, then transfer to mixing bowl.
Immediately add chocolate to warm milk and loosely cover. Let it sit for 2 minutes so it can melt. If chocolate is not melted to your satisfaction, add another ¼ cup of heated almond milk.
Add salt and stir gently with a wooden spoon to incorporate, then add butter olive oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few tablespoons powdered sugar and beat until light and fluffy.
Espresso Balsamic Reduction:
200ml bottle of The Sacred Olive Espresso Balsamic Vinegar
Pour espresso balsamic into a small saucepan.
Place on medium heat and bring balsamic to a gentle boil, stirring occasionally so it does not burn.
Simmer for 10 minutes until syrupy consistency is reached.
Remove from heat and let the reduction continue to thicken.
When cool enough, drizzle over ganache. (Great addition if you use the ganache to frost brownies or cookies!)