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Chocolate Ganache Pots with Crushed Pecans

  • Writer: 55pluswellness
    55pluswellness
  • Mar 24
  • 2 min read

AMANDA GEDEON, LA FABRIQUITA

 

You’re reading a preview of the March/April 2025 issue of 55+ Wellness Magazine. For the full version, packed with even more insights, inspiration, and exclusive content, visit MA25



How about a little indulgence? I'm sure you can think of just as many reasons not to indulge as you can to give in, which is why a little nudge in the right direction can do wonders. How's this? You don't even have to turn the oven on. But it's not just the oven that's forgotten; so is dairy, refined sugar, unhealthy fats and useless calories. How's that for tipping the scales in your favour? (pardon the pun!)

 

These chocolate ganache pots are so easy, and aside from the aforementioned, another thing in their favour is their versatility. Fancy taking things to another level? Add a shot of Baileys (or two), or maybe some Amaretto. Not feeling boozy? Kids coming round? Add some orange rind or drizzle some peanut butter in there. We've added some maple candied pecans for some crunch, which you can easily replace with hazelnuts, walnuts or even peanuts.

 

GANACHE

You'll need:

400ml coconut cream

3 TBSP coconut oil

3 TBSP maple syrup (agave or honey work too if you're not vegan)

175g 70% chocolate (use 85% if you like too)

3 TBSP pure cacao powder

pinch of sea salt

 

1. Break up the chocolate into small pieces and add into a heatproof bowl.

2. In a small pan heat up the coconut cream, coconut oil and maple syrup until just before it breaks into a boil. Make sure you're stirring constantly!

3. Pour the heated mixture over the broken-up chocolate and leave for a few minutes. DO NOT STIR IT YET!

4. Fold in the cacao powder and stir gently until everything has melted and you have a silky smooth lush chocolate ganache.

5. Spoon into your choice of pots or espresso cups and place in the fridge for an hour so they chill.

 

PECANS

You'll need:

100g pecans

3 TBSP maple syrup

1 TBSP avocado or olive oil

pinch of salt

1/2 tsp vanilla extract

 

1. Mix together all the ingredients except pecans. Make sure they're well combined.

2. Add pecans and coat evenly.

3. Heat a medium-sized frying pan on low to medium heat and, once hot, add pecans. Keep a constant eye on them, moving them around so they are toasting evenly. Timings will vary according to your pan and heat but you want to make sure they're lightly roasted and don't burn.

4. Tip them onto a parchment paper lined plate and allow to cool (they will harden)

5. Break them up into smaller pieces and top your ganache pots with them, pushing some in if you want to!



Enjoy!


 

ABOUT LA FABRIQUITA


If you have a sweet tooth, love nutritious food and find yourself lacking time, check out Food Fabriquita on IG and FB. They deliver incredible organic food and treats twice a week between Manilva and Elviria.

 

Feel free to contact Amanda on (+34) 695153139 or via



You’re reading a preview of the March/April 2025 issue of 55+ Wellness Magazine. For the full version, packed with even more insights, inspiration, and exclusive content, visit MA25

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