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
1 tbsp cordyceps powder
1 tbsp shatavari powder
1 tsp cinnamon powder
½ tsp vanilla powder or 1 tsp vanilla extract
Gently melt the ghee until it is a golden liquid. Then add the remaining powders, maple syrup and vanilla extract before mixing well. 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.