vegan 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.

Vegan Jaffa Tart

tbs cornflour (or cornstarch if US)

butter

ml orange juice

sugar

orange rind (use organic oranges

orange food colouring (optional)

dark chocolate

ml coconut cream

water

170 g caster sugar (plus 2 tablespoons extra)

oranges

See my SHORTCRUST PASTRY or PIE CRUST PASTRY recipe (see notes for links). I used a rectangle tart pan sized 36×13×2.5cm. You need to make your pastry before you make any of the other elements.

PASTRY

Melt butter in small saucepan on low heat

Take off heat and mix in flour to form a paste

Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens

Take off heat and pour into your pastry case. Smooth out so it&#8217;s even and place into the fridge to set

ORANGE CURD

Heat coconut cream until small bubbles start to form around the outside

Remove from heat and add chocolate, make sure the coconut cream completely covers the chocolate. Allow to sit for 5 minutes.

Stir chocolate through cream until it&#8217;s completely smooth. If it&#8217;s still lumpy, gently heat on a very low heat until completely smooth.

Pour over your set curd and gently tap on the bench to release any air bubbles. Put back into the fridge for 30 minutes to set the ganache.

CHOCOLATE GANACHE

In a small saucepan heat water and sugar until sugar has completely dissolved

Add orange peel and bring to a gently simmer. Simmer for 5 to 10 minutes to soften the peel. Keep an eye on the peel as you don&#8217;t want your sugar to turn into toffee. Remove from heat and strain peel. Coat in a few tablespoons of sugar.

Place peel on the top of your completely set tart as a garnish or serve it on the side.

CANDIED ORANGE GARISH

https://www.youtube.com/watch?v=w_vpApQ_FmQ

This is an easy vegan jaffa tart recipe that looks super fancy and is sure to impress your non-vegan guests. Combining classic flavours of orange and dark chocolate.

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Vegan Sweet Jaffa Tart Recipe |  Bake Stuff with Sara Kidd

A vegan take on this classic Japanese treat! These rich and creamy chocolate truffles literally melt in your mouth!

Vegan Nama Chocolate

cashews (soaked overnight)

chocolate

cashew cream

tbsp liqueur of choice (optional)

tsp cacao powder (for dusting)

Drain the soaked cashews and transfer them to a blender. Add the water and blend until fully smooth, about 1 minute.

Cashew Cream

Line two 3-inch square pastry cutters or one 3x6-inch rectangle cutter with parchment paper. Another option is to use a small baking dish.

Finely chop the dark chocolate and transfer it to a small mixing bowl.

Heat the cashew cream (only 90g, not the whole batch of cashew cream) over medium heat in a small saucepan. Just before it comes to a boil, pour the hot cashew cream over the chopped dark chocolate and stir until the chocolate is fully melted.

Stir in the liqueur if using, and the vegan butter. Once fully combined, pour the ganache into the lined pastry cutters, or baking dish. Tap the baking dish a few times on the counter to remove air bubbles.

Refrigerate for at least 3 hours or until the ganache has firmed up.

Remove the chocolate from the baking dish. Run a large knife under hot water and pat it dry with a kitchen towel. Repeat this step before every cut. Cut the chocolate into 1-inch squares.

Using a fine sieve mesh, sprinkle cacao powder all over the top of the squares of chocolates. Transfer the chocolates to a plate or box and store them in the refrigerator.

Nama chocolates are best served chilled. It will keep for up to 5 days in the refrigerator.

Nama Chocolate

Bonjour à tous les deux ... 
Absente, depuis juillet dernier, heureuse de vous retrouvez ! Que de découvertes en prévision, Génial !
J'ai réalisé ta recette de Nama végan, c'est sublime *****
Comme j'ais supprimé le sucre rapide de mon alimentation, j'ai pris du chocolat 85% et le résultat est Top, charnu et surtout à peine sucré pile poil comme j'aime !!! Ce sera donc ma version, de mon Nama préféré.

Par contre, je dois en faire pour des amies, qui eux préfèrent le chocolat au lait, 

A ton avis, je procède de la même façon, que pour le chocolat noir, juste en changeant le chocolat, ou y a t-il d'autres modifications à faire ? 

Merci beaucoup pour cette fabuleuse recette, qui va rester dans le cœur et la mémoire de tous ceux qui vont la réaliser. C'est un plaisir addictif mais totalement maitrisé ...

Nama chocolate is my love, nama chocolate is my life. After being a vegan, this is the thing that haunted me the most. I couldn’t find good ones in the areas near my place. Thanks to your blog, now I have good nama chocolate to eat and I also can gift them to my family and my friends. Next time, I’ll try to make a different flavor :)

If you are a fan of nama chocolate, this recipe is perfect for you. I tried and it was surprisingly easy to make. Plus, it tasted soooo good. Thank you for the recipe!!!😁👍🏼

Top 5 vegan ganache recipes from across the web

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Vegan Chocolate Ganache

Vegan Chocolate Ganache

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Top 5 vegan ganache recipes from across the web

The most viewed vegan ganache recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chocolate Ganache

Vegan Chocolate Ganache

Vegan Chocolate Ganache

Vegan Jaffa Tart

Vegan Nama Chocolate

The most viewed vegan ganache recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine