Rice Milk Chocolate Ganache

• 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

1. Chop the chocolate bars into small pieces using a serrated knife.
2. Bring the rice milk to a simmer in a small saucepan over medium-high heat.
3. Remove the pan from the heat and stir in the chopped chocolate, maple syrup, and salt.
4. Whisk until smooth, about 1 minute.
5. Let cool to room temperature before spreading or drizzling on cupcakes.
6. If you want the ganache to set faster, place the glazed cupcakes in the fridge.

milk, rice milk, maple syrup, salt

Taken from www.epicurious.com/recipes/food/views/rice-milk-chocolate-ganache-379138 (may not work)