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!
- 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.
- Serve warm drizzled over pancakes, waffles, or fruit. If you want to use it as a cake frosting, let the ganache completely cool so it will be spreadable.
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. The choice is yours. I would suggest you taste as you go and see which you prefer.
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
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.
- Serving Size: 2 Tbsp
- Calories: 124
- Sugar: 9.5 g
- Sodium: 2.3 mg
- Fat: 8.3 g
- Carbohydrates: 12.4 g
- Fiber: 1.3 g
- Protein: 1.4 g
- Cholesterol: 0 mg
Keywords: vegan chocolate ganache, chocolate, vegan dessert recipes, vegan holiday recipes