Recipe information
Yield
makes enough to glaze 12 cupcakes
Ingredients
4 Enjoy Life Rice Milk Boom Choco Boom bars (about 6 ounces total), or 1 cup dairyfree, soy-free chocolate chips
1/4 cup rice milk
2 tablespoons maple syrup or agave nectar
Pinch of salt
Preparation
Step 1
Chop the chocolate bars into small pieces using a serrated knife.
Step 2
Bring the rice milk to a simmer in a small saucepan over medium-high heat. Remove the pan from the heat and stir in the chopped chocolate, maple syrup, and salt.
Step 3
Whisk until smooth, about 1 minute. Let cool to room temperature before spreading or drizzling on cupcakes. If you want the ganache to set faster, place the glazed cupcakes in the fridge.
