Vegan oil-free.

This vegan chocolate ganache or chocolate frosting is not just delicious and easy to make but also made from a SUPERFOOD called green banana biomass, our new beloved ingredient and on this episode I will tell you all about it as well as teach you how to make a healthy, oil-free, gluten-free prebiotic chocolate frosting that's just superb!

Enough chitchat! Here is the recipe!

• 100 ml (3.38 oz) of full-fat canned coconut milk
• 1/4 cup of Demerara sugar or maple syrup or agave syrup
• 125 g (4.40 oz) of 70% vegan chocolate, melted
• 1/4 cup of cocoa powder
• 1/3 cup of green banana biomass (GBB)
• 1 teaspoon of vanilla extract
• A pinch of salt


  • 1.
    Cut the chocolate bar into small cubes, add them to a microwave safe bowl, set the potency to high, let the chocolate melt for 1 minute and a half, carefully remove the bowl to the microwave, stir the melted chocolate - if the the chocolate is not melted enough, return the bowl to the microwave and microwave it for 30 seconds more.
  • 2.
    Add the melted chocolate along with the remainder of the ingredients to a blender, blend well.
  • 3.
    Transfer the ganache to a bowl, cover with a cling film, refrigerate it for a couple of hours.
  • 4.
    After the ganache is cold enough, remove it from the fridge, whisk the ganache, and it is ready for using!
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