| Directions: | 1.Melt the coconut oil in a small saucepan over a low heat. It won’t take long for the oil to melt because it has a low melting point, melting at 76 degrees F (24 degrees C).
2.Turn the heat off and stir in the cocoa powder and maple syrup. Optionally, blend in the salt and vanilla.
3.Let the ganache cool to room temperature, or to speed things up, place the saucepan in the refrigerator for about 5 minutes.
4.Spoon or drizzle the ganache over your breakfast treat. Let it cool at room temperature for 5 minutes or so, or refrigerate until ready to devour.
5.Store the ganache in the refrigerator for a few weeks. Reheat on a low heat to use it again.
|