Do you guys ever have happy accidents? Like you set out to do one thing and inadvertently make something really amazing? And then you end up loving what you made SO much that you completed forget about the first thing you set out to make because it pails in comparison? Hi, that’s me. That’s what JUST happened.
I made a ganache. Did I mean to make a ganache? Nope. I intended to make a chocolate hazelnut type of spread that you can jar and eat with a spoon. Er, I mean spread on things. But with pecans instead of hazelnuts, you know what I mean! A chocolate pecan spread.
Bah, this is so good. I ended up taking a bunch of pictures of the ganache because it made me way too happy.
‘Tis the season of giving. I feel so fortunate to receive so many things as a blogger, whether it be a new product to test out, and advanced cookbook, or even the love and comments from all my awesome readers. Everyday I am the recipient of something that undoubtedly puts a smile on my face.
I’m excited to partner with San Francisco Bay Coffee to give back. As you may recall I mentioned before, San Francisco Bay Coffee runs their business in a way that values their community and gives back. No only is their coffee fairly, directly and ethically traded, but they make direct investments to break the cycle of poverty in coffee farming communities. Prompted by San Francisco Coffee’s philanthropic efforts, I welcomed the opportunity to look at my life, all the beauty I’ve been blessed with, and take a moment to share a smile.
So here’s a quick recap of what’s about to go down. First, I’m going to give you this really yummy recipe. It’s delicious, especially when it’s straight from the fridge, but that’s besides the point. In my opinion, giving a friend, hostess, co-worker, teacher, babysitter, neighbor (the list goes on) a homemade gift is a really unique way to express your gratitude. This recipe is perfect to jar up and share. Because who doesn’t love receiving chocolate?
Second, I’m hosting a giveaway. I’m curating a box filled with my favorite coffee, treats, and goodies for three lucky winners!! You can enter over on my Instagram (look for a picture of these beautiful ganaches) and leave me a comment about what you’re thankful for. The winner will be randomly picked with a number generator.
Side note/moment of truth. I love doing giveaways but I hate picking the winner. I feel SO guilty about the people that don’t get picked. Moral of the story, don’t be bumming if you don’t win. If nothing else you’ll be gifted with the moment of appreciating the positives in your life that you’re truly grateful for. See? That’s glass half full kinda stuff.
So let’s cut to the chase and make some Chocolate Pecan Ganache for you to gift to all your favorite people 🙂
First, soak your pecans. I soaked mine for a couple hours. I put them in some water as soon as I woke up and used them after I dropped my kids off at school. No overnight necessary, just a few hours should do.
In the food processor or blender, blend your pecans until really chopped.
Then, melt your chocolate. I used half milk chocolate and half dark chocolate, but adjust proportions depending on your personal tastes.
Add the chocolate, coconut oil, water, agave, and milk. Keep the processor running until you get a smooth consistency, It may take a few minutes. Take breaks to scrape down the sides and chop up with your spatula.
Transfer to a tupperware or little jars for gifting and store in the fridge. In my opinion this ganache is best chilled.
I topped mine with some additional melted chocolate and cacao nibs. Ahh, addictingly delicious!!
- 2 cups pecans, soaked for three hours
- 1/4 cup milk chocolate chips, melted
- 1/4 cup dark chocolate chips, melted
- 2 tablespoons coconut oil, melted
- 2 tablespoons water
- 1/4 cup milk (almond milk, whole milk, cream, depending on personal preference)
- 1 tablespoon agave nectar
- First, soak your pecans for about three hours.
- In the food processor or blender, blend your pecans until really chopped.
- Then, melt your chocolate. I used half milk chocolate and half dark chocolate, but adjust how much of each depending on your personal tastes.
- Add the chocolate, coconut oil, water, agave, and milk.
- Process again and keep the processor running until you get a smooth consistency, it may take a few minutes.
- Take breaks to scrape down the sides with your spatula.
- Transfer the ganache to a tupperware or little jars for gifting and store in the fridge. In my opinion this ganache is best chilled.
- I topped mine with some additional melted chocolate and cacao nibs.
Per serving: Calories 272; Fat 26.0g (Sat 8.7g); Protein 3.2g; Carb 10.7g (net carbs 8.1g); Fiber 2.6g; Sodium 7mg
Thank you so much to San Francisco Bay Coffee for sponsoring this post and supporting thetoastedpinenut.com!!! I feel so lucky to work with my favorite brands and share them with you! xo