vegan chocolate ganache

Learn how to make the most luscious vegan chocolate ganache with just 2 ingredients and 5 minutes! The perfect dessert topping, frosting, cake filling or truffle filling.

Vegan Chocolate Ganache

vegan chocolate chips chocolate bars (about 1 cup)

full fat coconut milk or cream

Add chocolate chips to a medium sized bowl. If using chocolate bars, chop and place in the bowl.

Scoop the thick white part from the can of coconut if it&#039;s naturally separated. Try to use mostly the thick white coconut cream, but some of the clearer liquid is fine. A can of coconut cream works best.

Put the coconut milk in a microwave safe bowl or measuring cup and heat in the microwave for about 1 minute, watching to make sure it doesn’t bubble over.

Pour the warm cream over the chocolate chips and let sit for 2-3 minutes. Don&#039;t stir yet.

After 2-3 minutes, whisk the chocolate/melted coconut milk until smooth. To use as a frosting let it cool completely first, it will thicken up and become spreadable. To make it runnier, you can warm it in the microwave for 30 seconds to 1 minute before using, such as for pancakes, cupcakes, or as a drizzle on a cake.

Step by step guide to making the best vegan chocolate ganache. Just 2 easy ingredients and so many delicious ways to use it!

(340 grams) Chopped Vegan Chocolate*

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&#8217;t let it come to a boil, just a gentle simmer. If you don&#8217;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. 

I loved so much this presentation, as I got the diversity I was looking for and much more!! thanks a lot!

Mouthwateringly delicious and so useful as a topping for absolutely anything!

Thanks for the recipe, it turned out very tasty. I ate all the ganache

This easy vegan ganache is made with dark chocolate, coconut milk, and vanilla. Sweeten to your taste and use for frosting cakes, sandwiching cookies, or however you like.﻿

full-fat coconut milk, separated

(7 oz.*) dark chocolate

maple syrup,

Vanilla, cinnamon,

Pour one full can of coconut milk into...

Pour one full can of coconut milk into a small saucepan and heat over medium heat until just simmering.

While the milk is heating, place the chopped...

While the milk is heating, place the chopped chocolate into a large bowl. Scoop the cream out of the second can of coconut milk and set aside.

Once the milk is hot, pour it over...

Once the milk is hot, pour it over the chopped chocolate into the bowl. Let this rest for 30 seconds, then whisk until fully combined.

Add the separated coconut cream to the bowl...

Add the separated coconut cream to the bowl and whisk again. The residual heat should melt any lumps of cream.

Add the maple syrup and whisk again until...

Add the maple syrup and whisk again until fully combined. If you are adding any extras, like vanilla, this is the time to do so.

Cool the ganache to room temperature before refrigerating...

Cool the ganache to room temperature before refrigerating to chill fully, at least four hours.

When the ganache is fully cooled, it should...

When the ganache is fully cooled, it should be solid but not hard. Use to ice cakes, top cookies, or however you'd like. To fill tarts, etc. it should be poured into the crust while still liquid and then set.

This gorgeous vegan chocolate &amp; raspberry tart is the very definition of a showstopper. The combination of the rich chocolate filling with the vibrant, juicy raspberries is simply divine, and it’s honestly impossible to guess that this dessert is made without any eggs or dairy.

Vegan Chocolate & Raspberry Tart

shortcrust pastry

250 g (8.8 oz) dark chocolate (60-70% cocoa solids), chopped

200 g (¾ cup + 2 tbsp) Nature's Charm Evaporated Coconut Milk

150 g (½ cup) Nature's Charm Sweetened Condensed Coconut Milk

raspberries

cocoa powder

130 g (½ cup) Nature's Charm Coconut Whipping Cream, chilled overnight

powdered/icing sugar

chocolate shavings or curls

Prepare one batch of the vegan shortcrust pastry as per the recipe and fully blind bake it until deep golden brown (at 350ºF/180ºC, first for 15 minutes with the pie weights and then for 10-15 minutes uncovered).You can find the full recipe for the pastry and my top tips for making and blind baking it here.

Once blind baked, allow the tart shell to cool completely in the tart tin, then set aside until needed.

For vegan shortcrust pastry:

Place the chopped chocolate into a heat-proof bowl.

In a saucepan, combine the Nature&#39;s Charm Evaporated Coconut Milk and Sweetened Condensed Coconut Milk, and cook them over medium heat with occasional stirring until well combined and the mixture only just comes to a boil.

Pour the hot mixture over the chocolate and allow to stand for 2-3 minutes. Then, stir it together until the chocolate has fully melted and you get a glossy, smooth chocolate ganache. Set aside until needed.

Arrange the fresh raspberries in an even layer on the bottom of the cooled, blind baked tart shell.

Pour the chocolate filling over the raspberries.Tip: The raspberries tend to cluster together in places after the filling has been poured over them. While the filling is still runny, you can nudge them around to get them more evenly distributed within the tart.

Allow the chocolate filling to cool at room temperature for 1-2 hours, then chill in the fridge overnight – this allows it to set completely and with minimal condensation forming on top.

For vegan chocolate &amp; raspberry tart:

After the tart has chilled in the fridge overnight, remove it from the tart tin onto a serving platter or plate of choice.

Lightly dust the surface of the filling with cocoa powder.

In a bowl, whip the Nature&#39;s Charm Coconut Whipping Cream with the powdered/icing sugar until firm peaks form.Tip: Make sure to chill the Coconut Whipping Cream overnight before using it, as that stabilises it and makes it much easier to whip.

Transfer the whipped cream into a piping bag fitted with a large star nozzle, then pipe dollops of cream around the edge of the tart (see blog post for photos).

Decorate with fresh raspberries and chocolate shavings, before slicing and serving.Tip: For extra neat and clean slices, cut the tart with a warm/hot knife. Choose a sharp knife and dip it into very hot water. Wipe it dry, then slice the tart while the knife is still hot/warm. In between slices, dip the knife again in hot water, wipe it off and repeat.

Decorating the tart:

The vegan tart keeps well in a closed container in the fridge for 4-5 days.

Storage:

Learn how to easily and quickly make this decadent 2 ingredient chocolate ganache! Coconut free and dairy free, this vegan ganache is the perfect cake topping, cupcake filling, and ice cream sauce!

How to make the best 2 ingredient vegan ganache in 2 minutes! (No coconut cream!)

(225 g) vegan butter

chocolate

In a microwave safe bowl, heat the vegan butter for 45 seconds until melted and hot.

Remove from the microwave and add in the chocolate chips. Stir until the chocolate chips have completely melted into the vegan butter (about 1 minute). 

Allow the ganache to cool before using on top of a cake or cupcake, or adding into vegan chocolate buttercream. If using on top of ice cream as a vegan magic shell, you can just pour the ganache as is!

Store in an airtight container and in the fridge for up to a week. To reuse, simply heat in the microwave for 30 second intervals, stirring in between, until you reach the original texture.

Such a great recipe! Used it for my friends birthdsy cake and was so good to have a nice simple recipe (especially with no coconut!).

In response to the poster complaining about the simplicity of this recipe…
I just came here to say that this is actually a super helpful recipe. 
I started to make cakes using butter ganache and a frost form and get absolutely delicious flawless results really easily, giving me more time for decorating the cake. 
I came to find a vegan butter ganache so I can make a cake for a friend and here we are. Getting ratios right can often be tricky so this has taken out a lot of the guess work! I just need to adapt it for using a vegan white chocolate. Thank you! 

Thanks so much for the wonderful recipe! I just made it for my sister’s birthday, it and it’s WONDERFUL!  She cannot eat eggs and this was a great cake eggless cake recipe, but it is so much more than that!  Thank you 

Thank you SO MUCH for this! I cannot stand recipes that use coconut milk or coconut oil as vegan substitutes in baking claiming that "you can't even taste the coconut!" I ALWAYS can! This recipe helped me to make the perfect drip for a vegan chocolate cake. Delicious and easy - with no hint of coconut! :)

Thank you for sharing your very Special Peanut Butter Pie Recipe! 

God Bless you and your Family as you relocate back to New England! 

Our families have lived our whole lives here in Maine. We have enjoyed vacations outside of 
Maine, but are always so glad to be back home. New Hampshire has been a favorite camping vacation spot in the summer. 

My email is not working at the moment.

Kathy

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The most viewed vegan chocolate ganache recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine