Vegan Chocolate Ganache Bars
- 8-inch/20 cm square baking pan
- Mixing bowls
- Food processor
- Wire rack
INGREDIENTS
- 1 1/2 cups/150 grams almond flour
- 1/4 cup unsweetened cocoa powder
- 2 ounces/55 grams coconut oil, melted
- 3 tablespoons maple syrup
Ganache:
- 1 1/2 ripe avocados
- 6 ounces/170 grams dark chocolate, melted
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Pinch of salt
INSTRUCTIONS
- Preheat the oven to 355°F (180°C).
- In a mixing bowl, combine the almond flour, cocoa powder, melted coconut oil, and honey or maple syrup. Stir until the mixture is evenly combined and holds together when pressed.
- Line an 8-inch/20 cm square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Press the almond mixture firmly and evenly into the prepared pan.
- Bake the crust for 10 minutes. Remove from the oven and allow to cool completely on a wire rack.
- In a food processor or high-speed blender, puree the avocados until smooth and creamy.
- Add the melted dark chocolate, coconut cream, maple syrup, cocoa powder, vanilla extract, and salt to the food processor. Blend until the mixture is silky smooth and fully combined.Pour the ganache over the cooled crust. Use an offset spatula to spread it evenly and smooth the surface.
- Refrigerate the assembled bars for at least 4 hours or overnight until the ganache is firm.
- Once set, use the parchment overhang to lift the bars from the pan. Cut into squares or rectangles of your preferred size.
- Optional: Before serving, dust with additional cocoa powder or top with whipped coconut cream or dairy-free yogurt.
FAQ
How can I make vegan chocolate ganache bars without avocado?
You can substitute the avocado with silken tofu, soaked cashews, or coconut cream. These alternatives provide a creamy texture similar to avocado. Use a high-speed blender or food processor to achieve a smooth consistency. Keep in mind that each substitute may slightly alter the flavor profile but will maintain the rich, silky ganache texture essential for vegan chocolate ganache bars.
What is the ideal thickness for the almond crust?
The ideal thickness for the almond crust in vegan chocolate ganache bars is about 1/4 to 1/3 inch (6 to 8 mm). This thickness provides a sturdy, crisp base that balances the soft ganache topping without overpowering it. Press the crust mixture firmly and evenly into the pan to prevent crumbling when slicing.
What are the best alternatives to coconut cream?
If you prefer not to use coconut cream in vegan chocolate ganache bars, good alternatives include cashew cream made by blending soaked cashews with water, soy cream, or oat-based cream substitutes. These options offer a creamy texture and mild flavor that complement the chocolate well. Choose unsweetened versions to control sweetness and maintain the balance in the ganache.
How do I store vegan chocolate ganache bars to keep them fresh?
The bars should be stored in an airtight container in the refrigerator to maintain their texture and freshness. Keeping them chilled prevents the ganache from softening or melting. They typically stay fresh for up to five days. To avoid condensation when serving, allow them to sit at room temperature for 10 to 15 minutes before eating.
Can I use a different nut flour instead of almond flour?
You can substitute almond flour with other nut flours such as hazelnut or cashew flour in vegan chocolate ganache bars. These alternatives will provide a similar texture and nutty flavor but may slightly change the taste. Ensure the flour is finely ground to create a crisp, even crust. If nut allergies are a concern, consider using oat flour, though the texture may be less crisp.
Can I freeze these vegan chocolate ganache bars?
You can freeze vegan chocolate ganache bars. Wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. When ready to eat, thaw the bars overnight in the refrigerator. Avoid thawing at room temperature for extended periods to maintain texture. Once thawed, allow them to come to room temperature for 15 to 20 minutes before serving for the best flavor and texture.
What is the best type of chocolate to use?
Use high-quality dark chocolate that is dairy-free and vegan certified. Look for chocolate with at least 70% cocoa content to ensure rich flavor and good melting properties. Avoid chocolates with added milk solids or butterfat. Organic or fair-trade options often have cleaner ingredients and better taste.
How can I adjust the sweetness in vegan chocolate ganache bars?
Modify the amount of maple syrup or honey in the ganache mixture. You can reduce these sweeteners if you prefer a more intense dark chocolate flavor or increase them slightly for a sweeter result. Taste the ganache before pouring it over the crust and adjust gradually to avoid overpowering the chocolate’s natural bitterness.
