Vegan Chocolate Ganache (Just 2 Ingredients!)

Learn how to make the perfect vegan chocolate ganache with just two simple and wholesome ingredients. Perfect on top of cakes, pancakes, waffles, and more. Dairy-free, gluten-free, and absolutely delicious!

Chocolate, chocolate, and more chocolate! That’s what this easy vegan chocolate ganache recipe is all about.

No, this is not an “all the time” recipe. So, don’t go eating it for breakfast, lunch, and dinner.

But, when you’re ready to celebrate or juice up the holidays a bit you’ve got a secret weapon. It’s nice to know you can whip up this healthier plant-based version of what is normally a dairy overload.

So, if you’re ready, let’s make some ganache!

What Is Ganache?

Many think ganache and frosting are the same, but they are in fact different. And, serve different purposes when it comes to baking.

Ganache is usually a ratio of 1:1 chocolate and heavy cream that is heated and then blended together. However, depending on your preferred texture, this can be adjusted. Which I will discuss in more detail towards the bottom of this post.

The most common use for ganache is in cake fillings, making chocolate truffles, or using it as a dip for fruit.

But, it’s also an amazing chocolate sauce. You can drizzle or pour, whichever you prefer, over pancakes, biscuits, or waffles.

🥘 Ingredients You’ll Need

You only need two simple ingredients to make this decadently rich vegan ganache recipe: chocolate and some type of cream.

• Chocolate: I used Enjoy Life Semi-Sweet Mini Chocolate Chips. But, there are other options and I have those listed below.
• Cream: Full-fat coconut milk was my choice for the heavy cream replacement, but you could also use coconut cream. Again, other alterantives are listed below.

How To Make Vegan Chocolate Ganache

This dairy-free chocolate ganache recipe couldn’t be any easier.

You essentially melt stir, pour, and enjoy. But, there are a few guidelines that need to be followed that will ensure your success so let’s take a look.

1. To a small saucepan add the coconut milk and begin warming over low heat. After about 30-45 seconds, add the non-dairy chocolate chips and vanilla. Stir or whisk frequently until the chocolate is melted and everything is smooth and glossy.
2. Serve warm as a drizzle over pancakes, waffles, or fruit. If you want to use it as a frosting for cakes or cupcakes, let the ganache completely cool so it will be spreadable.

That’s it! A healthy plant-based ganache that is guaranteed to make you weak in the knees.

Recipe Tips and Substitutions

• Texture: A greater amount of chocolate will create ganache with a much firmer consistency that is more like a thick paste at room temperature. It tends to become harder in the fridge. However, using more cream will result in a much “looser” or “softer” ganache that is fairly liquid at room temperature. This is great for fillings in desserts or making a vegan chocolate ganache frosting for you favorite vegan chocolate cake.
• Chocolate: both semi-sweet chocolate or dark chocolate can be used. Just be sure and read the labels to make sure it’s dairy-free. Remember, the fewer ingredients the better.
• Cream: full-fat coconut milk is my choice because it’s fairly neutral in flavor and an excellent replacement for dairy heavy cream. But, you could also use coconut cream or even one of the thicker non-dairy milks like cashew or soy milk.
• Chocolate Size: be sure and use mini chocolate chips or morsels. If you don’t have either handy simply grab a non-dairy Baker’s Bar, a knife and make yourself some chopped chocolate. Do not use whole bars because it will not melt as consistantly or as easily.
• Melting Chocolate: If you don’t like melting chocolate on the stove there are other methods. Add the cream to a microwave-safe bowl and heat for about 45 seconds. Then, add the chocolate stir until it starts to melt. If you need extra time simply pop it back in the microwave and heat in 10 second intervals, remove, stir, and repeat as needed.
• Vanilla Extract: this is an ingredient I will use on occassion. It does add an extra depth of flavor but this recipe is delicious with or without it. If you choose to add it 1 teaspoon is all you need. The choice yours. I would suggest you taste as you go and see which you prefer.

Serving Suggestions

• Cake Frosting: Place the ganache in the fridge for at least two hours then remove, stir to loosen it up a bit, and spread on your favorite vegan chocolate cake. It’s excellent on top of my Vegan Banana Chocolate Chip Muffins.
• Chocolate Buttercream: Let the ganach sit in the fridge until has reach the consistency of almond butter or nutella. Then, using a handheld mixer whip it until it changes color. You’ll get an incredible chocolate buttercream without using even vegan butter. #winning
• Truffels: make your ganache on the “firmer” side, place in the fridge until it hardens, and then scoop and roll into balls. Sprinkle with cocoa powder and just like that you have truffels.
• Dip, Drizzle, Sauce: you’ll want your ganache to be on the “softer” side of things. Simply let it cool to room temperature and use immediately.

Storage

1. Fridge: You can keep leftover ganache in the fridge in a sealed container for up to a week. Reheat it in the microwave in 10-second intervals until it reaches the right consistency. 
2. Freezing: Allow to cool then cover tightly and place in the freezer for up to 3 months. Place in the fridge overnight to thaw and then you can whip immediately reheat it in the microwave in 10-second intervals until you get the consistency of a dip, drizzle, or sauce.

More Vegan Chocolate Recipes

• How To Make Vegan Hot Chocolate
• Easy Vegan Fudge
• Vegan Chocolate Mousse
• Chocolate Chia Seed Pudding
• Chocolate Peanut Butter No-Bake Cookies
• Healthy Vegan Chocolate Granola

I hope you enjoy this vegan Chocolate Ganache recipe. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

Print