Vegan Chocolate Ganache Recipe

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Learn now how to prepare the richest chocolate ganache using only two ingredients and in 5 minutes!

It’s so tasty, rich, and versatile. You can use this as a dip, sauce, frosting, sweet pie filling, or cake and cupcake topper. You can even enjoy this right away with a spoon, similar to chocolate mousse or pudding!

If you are a fan of vegan ice cream, you can also use it as a topping or a dipping base for strawberries and other tangy fruit types. It also goes great with vegan pancakes (drizzled on top). If you are making pancakes, you can whip it and make a wonderful whipping topping or frosting that you can use later on cakes or piped inside cupcakes. This delicious ganache also serves as a great filling for vegan choco truffles!

Here is How To Make Vegan Ganache

  1. Open a can of coconut cream or milk taking out as much of the thicker white and fatty part as possible. You may use a bit of the remaining liquid to make 1 cup.

  2. Transfer the coconut milk to a microwaveable bowl and heat for approx. 1 minute, ensuring that it doesn’t overheat or forms bubbles.

  3. Add the coconut cream over the chocolate bits in a mixing bowl and allow to sit for a couple of minutes.

  4. Stir well until smoothie and creamy (the choco bits will melt after sitting in the heated coconut cream).

The ganache will thicken as it cools, especially when chilled in the fridge.

You may use this right away as a drizzle over many kinds of desserts or let it sit for a few more minutes for a thicker and more workable result.

If you are using this as a frosting, allow it to thicken totally before spreading out. You may also whip this with a hand mixer (after it has cooled down) to even out its texture. At this stage, it will be ready to be piped into cupcakes.


8 oz. dark vegan chocolate chips or chocolate bars, chopped

1 cup coconut milk or cream (full-fat)


  • Place the chocolate chips or chopped chocolate bits into a medium-sized mixing bowl.

  • Spoon out the thick fatty part from the can of coconut if separated. Use mostly this part with a bit of the remaining liquid. A can of full-fat coconut cream will work best.

  • Place the coconut milk in a microwavable bowl or measuring cup and put in the microwave for 60 seconds or so, making sure that it doesn’t boil and bubble.

  • Place the warm cream over the chocolate bits and allow to sit for 3 minutes.

  • Once the 3 minutes have passed, stir the melted chocolate with the coconut cream until smooth and creamy. If you are using this as a frosting, make sure it cools down completely first so it becomes easier to work with. In case you want to thin this down, you can heat it in the microwave for 30-60 seconds and pour it on top of pancakes or cakes.


  1. Many mainstream brands offering dark chocolate chips are completely vegan and do not contain milk, animal fat, or butter oil. You can also easily find semi-sweet vegan chocolate bars.

  2. If you will add this to a pipe and use it as a frosting, allow it to cool in the fridge until completely thick. You may use later a hand mixer to whip it and then transfer it to a piping bag and pipe it into cakes or cupcakes.

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