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Vegan Chocolate Ganache

This is a recipe from my 2014 blog archive and it’s one I still absolute adore today! A lot has changed since I originally wrote & photographed this recipe, but it’s still a go-to of mine!

Chocolate.jpeg

Chocolate ganache is on my list of favorite chocolate treats. Why? Because this stuff is super versatile and it creates a big impact with minimal effort. Pour it on a cake or cookies, whip it for frosting, or roll it for truffles...you just can't go wrong. And it only takes about 10 minutes to make. It’s kitchen magic.

  

VEGAN CHOCOLATE GANACHE

8 oz dark chocolate or enjoy life chocolate chips
1/2 cup coconut fat*
1/2 tbsp coconut oil
1 tsp vanilla
pinch of salt
*full fat canned coconut milk stored in the fridge over night, fat skimmed off the top

 

Measure chocolate chips into a glass bowl and set aside.

In a medium sauce pan bring coconut fat to a boil.

Once boiling, pour over chocolate chips immediately and whisk until completely melted.

Stir in coconut oil until melted.

Add vanilla and salt.

 

Pour onto cake, tart, cupcakes, pie, ice cream, etc. immediately, or place in the fridge to harden for truffles or frosting.

For truffles, let the ganache firm, then roll into small balls. Once formed, you can top your truffles with anything like chopped nuts, shredded coconut, cacao powder, or matcha.

For frosting, let ganache firm, then beat with an electric mixer to fluff. It will still be a dense frosting, but will be lighter than the truffles once whipped.

Now I want to hear from you!

What are you dreaming of using this chocolate ganache for?