In celebration of our completed Whole30, we are using this as a chocolate syrup over Black Cherry Ice Cream in banana splits. Hurray for us!
Chocolate Coconut Ganach
Melt over low heat:
1/2 cup coconut oil
1/2 cup honey
3/4 cup cocoa powder (TJs)
1 tsp vanilla
Whisk until smooth. Use warm as a syrup, or pour into a pan or moulds and cool for Ganach dessert (serve plated with a dollop of Creme Fraiche).
Here the Ganach is served in our banana splits.