Mexican Hot Chocolate Ganache

1 cup

This frosting is dangerous. Like, hide-your-spoons dangerous. The spice and cinnamon emphasize the rich cacao flavors and add a wonderful depth. We lightened up the chocolate with a little extra coconut milk to get more of a milk chocolate flavor, which is perfect with the subtle heat.


  • 4 ounces 100% cacao unsweetened baking chocolate, roughly chopped
  • ¼ cup coconut oil, solid
  • ¼ cup maple syrup
  • ½ cup almond butter, store-bought or homemade
  • ¼ cup almond milk or full-fat coconut milk, or as needed
  • ¼ teaspoon cayenne pepper, plus more for dusting
  • 1 teaspoon ground cinnamon, plus more for dusting


In a small heavy saucepan over medium heat, melt the cacao and coconut oil, stirring constantly. Remove the pan from the heat. Slowly add the maple syrup and stir to incorporate. Allow to cool completely.

Transfer the cacao mixture to a medium bowl and, with an electric mixer, beat in the almond butter until a thick frosting forms. Add the almond milk, and stir with a spatula until smooth. Gently fold in the cayenne and cinnamon.

For a creamy, almost pourable frosting, use immediately; for a fluffy frosting, refrigerate for at least 8 hours, then bring to room temperature and beat until spreadable. Refrigerate in a sealed container for up to 2 weeks.

Recipe courtesy of the Sweet Laurel cookbook, by Laurel Callucci and Claire Thomas (Clarkson Potter, 2018). This incredible grain-free cookbook by the founders of Sweet Laurel whole foods baking company is chock full of recipes that use just a few high-quality, whole ingredients to create decadent desserts that benefit your body. All of the recipes are Paleo and the book includes vegan and raw options, too. Indulge guilt free this holiday season with these gorgeous treats.