March 26 2021 – Sophie Ward
This decadent and medicinal chocolate "gheenache" can be eaten with a spoon, used to frost cupcakes, cakes, or spread on toast as a healthier version of Nutella. We always top our Birth Day Cake with this gheenache for an incredible and nourishing treat.
2 cups ghee
1 cup cacao
½ cup maple syrup (or to taste)
1 tbsp reishi powder (optional)
1 tbsp cordyceps powder (optional)
1 tbsp shatavari powder (optional)
1 tsp cinnamon powder (optional)
½ tsp vanilla powder or 1 tsp vanilla extract (optional)
Gently melt the ghee until it is a golden liquid. Then sift in the remaining powders (if using) as well as the maple syrup and vanilla extract before mixing well. If there are lumps, you can blend with a stick blender until smooth. Pour into a 16 oz mason jar and refrigerate until set. To use as a frosting, let gheenache come to room temperature after it is set for a spreadable consistency, and let your cake or cupcakes cool before frosting.