Step 1

Chop up vegan chocolate and add it to a bowl.

Step 2

Scoop the hardened cream from a can of chilled coconut cream into a microwave safe measuring jug. Microwave in intervals until it reaches a gentle simmer. Don’t let it come to a boil, just a gentle simmer. If you don’t have a microwave then bring it to a simmer on the stovetop.

Step 3

Pour it over the top of the chopped chocolate in the bowl, making sure that all the chocolate is covered with the hot coconut cream. Put a tea towel over the bowl to trap the heat and let it sit for 1 minute.  Then remove the tea towel and use a hand whisk to whisk it into a smooth chocolate sauce.

Step 4

Let it cool on the counter until room temperature and then use right away as a chocolate sauce or dip or drizzle.

Step 5

If you want to use it as a frosting or something else that requires a firm ganache then place it into the fridge for two hours until thickened and cool. It will become the consistency of nutella.

Step 6

Stir it up and then use immediately to pipe onto cupcakes or spread onto cakes.