Ingredients

makes enough to glaze 12 cupcakes

　　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

　　

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.

　　Allergen-Free Baker's Handbook