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A spoon hovers over a bowl of vegan chocolate ganache. drizzling the chocolate sauce back into the bowl.

Vegan Ganache

You'll love this delicious, creamy dark chocolate vegan ganache recipe.
Course Dessert
Cuisine American
Keyword Chocolate Ganache, Vegan Ganache
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 46kcal
Author Marly


  • 2 4-ounce quality dark chocolate (see note)
  • 1 cup coconut milk (full-fat)


  • Using a room temperature can of coconut milk, open it and transfer it into a bowl, scooping out any of the fat along the sides of the can. Stir this until it's nice and creamy. Then measure out 1 cup.
  • Microwave Instructions: Pour 1 cup of stirred coconut milk into a pyrex measuring dish or another microwave-safe dish. Heat for 1 to 2 minutes, until the cream is very hot, but not boiling.
  • Stovetop Instructions: Pour 1 cup of stirred coconut milk into a saucepan over medium heat. Cook for several minutes, until the cream is very hot, but not simmering.
  • Chop the chocolate into pieces and place them in a large heat-proof bowl. (You can substitute 6 ounces of dairy-free chocolate chips).
  • Pour the heated coconut milk over the chocolate. Use a spatula to press down any chocolate that is not under the surface of the milk. Set this aside for 5 minutes.
  • Whisk the chocolate mixture until glossy and smooth. If your chocolate is not melting, see the blog post to troubleshoot ganache.
  • You can use this ganache immediately as a drizzle over a cake or vegan ice cream. Or, let it set at room temperature to cool and thicken. It will take up to 2 hours at room temperature or you can refrigerate it to speed up that process.
  • Once the ganache has thickened, you can use a piping tip to pipe it over cupcakes or cakes. Or make a whipped ganache by using a handheld or stand mixer with the whisk attachment to beat thickened ganache on medium-high speed for about 4 minutes.
  • The ganache will keep up to 5 days in the fridge. Make sure it's covered tightly so it doesn't dry out. Ganache can be frozen, by transferring it to a freezer-safe container and letting it cool completely. It will keep in the freez½er for up to 3 months. Place it in the fridge overnight to thaw. You'll want to heat it in the microwave in short intervals until it thins out. Or transfer it to a double boiler.


  1. Chocolate — Ganache is best when you use the right chocolate. I recommend high-quality chocolate chips or semi-sweet chocolate baking bars in the baking section next to the chocolate chips. 
  2. Coconut Milk — Be sure to use full-fat coconut milk or coconut cream (the ingredients should list at least 12 grams of fat or more)
  3. If you need less, you can halve this recipe. If you need more, feel free to double it. Just stick to the same ratio of cream to chocolate, and you'll be fine.
  4. This recipe creates 1 ½ cups smooth ganache. You can use this to cover a cake or up to 12 cupcakes.
  5. Whipping this ganache will create close to 3 cups, enough to frost 12 cupcakes.


Calories: 46kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 3mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg