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Chop up vegan chocolate and add it to a bowl.
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.
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.
Let it cool on the counter until room temperature and then use right away as a chocolate sauce or dip or drizzle.
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.
Stir it up and then use immediately to pipe onto cupcakes or spread onto cakes.