CHOCOLATE caramel ganache

PREP TIME - 5 MIN

COOK TIME - 1.5 - 2 Hrs

Frosting for 12 cupcakes, middle layer of a 2 layer 9” cake, or middle layers of a 3 layer 6” cake

INGREDIENTS

• 2 cups coconut milk, full fat

• 1/3 cup granulated Swerve natural sweetener

• 9 ounces dark chocolate chips

• ½ tsp vanilla extract

STEPS

1.  Combine coconut milk and natural sweetener in saucepan and bring to a boil for 2 minutes, stirring constantly

2.  Simmer mixture on low heat for 1.5 – 2 hours, stirring occasionally. (No need to cover – the coconut milk should reduce to about half and has a thicker consistency and slightly darker color)

3.  Once the coconut milk has thickened, remove from heat

4.  Add vanilla extract

5.  Add melted chocolate and combine until and smooth

6.  Let it cool and refrigerate for 1 -2 hours minimally, the longer it sits, the thicker it becomes

notes / tips

• Store in the fridge for up to 1 week