This ultra-easy vegan chocolate ganache is the BEST pourable and drizzle chocolate sauce to use over cakes, muffins, cookies, ice cream and more. It uses only 2 simple ingredients and this recipe is completely dairy-free and gluten-free.
This vegan chocolate ganache truly is incredibly easy!
I originally made this vegan ganache to go over my vegan chocolate bundt cake, but I can already see endless other ways to use it. It is ultra easy and fast to make and it makes for the most velvety, rich and delicious chocolate sauce to drizzle over cakes especially this vegan olive oil cake), ice cream, muffins, chocolate loaf cake, cookies and much more. You can even use it as a dip for fruits!
All you need are 2 simple ingredients, a microwave and 5 minutes of your time (+ some extra chilling time)! The full-fat coconut milk adds a nice flavor plus some creaminess to the melted chocolate, you won't believe how simple this recipe is!
Let me know if you give it a try! ❤️
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❤️ Why you will love this recipe
- Very easy recipe and fast to whip up together (5 minutes!)
- Requires only 2 pantry-friendly ingredients
- Versatile ways to use it
- Healthier ganache recipe compared to most ganache (no granulated sugar, no heavy cream and no oil added!)
- Easy to customize the flavor and consistency
- Specific diet friendly: vegan, dairy-free, gluten-free and easy to make nut-free (depends on the chocolate chips you use!).
🗒 Ingredient notes (+ substitutions)
- Canned coconut milk: use high-quality and full-fat coconut milk (that comes in a can). Make sure to use unsweetened coconut milk!
- Chocolate chips: I used the semi-sweet vegan dark chocolate chunks from Enjoy Life, but you can use any chocolate chips that you like. You can use dark chocolate, like 70 or 80 % dark, but make sure there is some sugar in the chocolate since you will not be adding extra sweetener.
⭐️ Quantities and more details down below in the recipe card!
📝 Variations
- Thick consistency: place the can of coconut milk in the fridge the night before you want to make the recipe. Then, instead of using the thin coconut milk from the can, scoop the solid coconut cream forming on top of the can. This will result in a thicker ganache that you can spread and scoop instead of pouring or drizzling.
- Pipable buttercream-like frosting: follow the directives below to make a thicker consistency, let the ganache fully chill in the fridge (at least 2 hours), then use electric beaters to whip the ganache until lighter and fluffy.
- Vegan peanut butter chocolate ganache: add ½ cup of peanut butter to the jar before warming up in the microwave.
- Flavoring ingredients: add 1 teaspoon of vanilla extract, some orange zest or a pinch of cinnamon for a different flavor profile.
- No coconut milk vegan chocolate ganache: swap the coconut milk for vegan butter!
🍽 How to make vegan chocolate ganache
Step 1: Add the coconut milk and chocolate chips to a microwave-safe glass jar, then microwave for 1-2 minutes. Watch so it does not boil over and stop heating up once it is very hot.
Step 2: Let the mixture sit on the counter for about 2 minutes, then whisk.
Step 3: Keep whisking until all the chocolate is melted and the mixture is smooth (this can take a minute). You can use it right away, but the ganache will likely be too thin at this point, so transfer it to the fridge to chill.
Step 4: Test the ganache consistency after about an hour of chilling: it should have a thick yet drizzable consistency.
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Helpful tips
- Do not overheat the mixture for the best consistency. Just make sure it does not bubble too much or simmer while heating up, you don't want to "cook the chocolate".
- Let the mix rest before stirring, this will give more time for the chocolate chips to melt properly and help not have lumps.
➡️ If your ganache is too thin, then add extra chocolate chips, warm up again to melt the chocolate and place in the fridge to let it set. If you know ahead of time that you will want a thick ganache, then you can use 1 cup of chocolate chips + ¾ cup (instead of 1 cup) of coconut milk. Make sure to also completely cool down in the fridge for a thicker result.
➡️ If your ganache is too thick, then you can simply warm up slightly to loosen the mixture and enjoy it right away or whisk in extra coconut milk.
➡️ If your ganache is lumpy, then simply reheat it for a few seconds and whisk again to allow all the chocolate chips to melt.
❗️Storage tips
Keep the ganache in an airtight container in the fridge for up to 4 days.
If the ganache gets too thick while resting then you can briefly warm it up (only a few seconds at a time) and give it a good whisk.
🍴 Serving suggestions
This ganache has a great thick yet pourable consistency, which is perfect served as a chocolate glaze or icing over cakes (we love it over this chocolate bundt cake or this vegan chocolate orange cake), ice cream or cookies (amazing drizzled over these oat flour chocolate chip cookies!). We also love this ganache over brownies, like these healthier kidney bean brownies.
For a morning treat, then serve it over waffles or pancakes (we love it over these sourdough banana pancakes or buckwheat banana pancakes!), and you can add spoonfuls to oatmeals.
❓ FAQs
I haven't tried it yet, but I think it would work. Let it thaw at room temperature overnight and whisk well to recreate a smooth and uniform texture.
I have tried using oat milk and although it worked out well, the consistency was a little thinner. If you want to use oat milk, then I would recommend adding extra chocolate chips.
Typically, ganache is made of a 1:1 ratio of chocolate and heavy cream. You can use dark chocolate, milk chocolate or white chocolate to make a ganache. To make a vegan version of chocolate ganache, then we use coconut milk instead of the cream and choose dairy-free chocolate.
🍫 More vegan chocolate recipes to try!
I hope you enjoyed this vegan chocolate ganache recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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📖 Recipe
Vegan Chocolate Ganache (Incredibly Easy 2-Ingredient Recipe)
Equipment
- Microwave safe container
- Small whisk
- Measuring cup
Ingredients
- 1 cup vegan dark chocolate chunks - I used the chocolate chunks from Enjoy Life
- 1 cup full-fat canned coconut milk - unsweetened
Instructions
- Add the coconut milk and chocolate chunks to a microwave-safe glass container, then warm up for 1-2 minutes. You want the mixture to be very hot, but not simmer it. Remove it from the microwave once it starts to bubble, then let it sit on the counter for another 1-2 minutes.
- Whisk well until uniform, which can take a minute.
- You can use it right away as a warm and thin chocolate sauce, or transfer to the fridge for a thicker chocolate ganache. You can check on the ganache after 1 hour, but it might take 2 hours to reach the desired consistency.
Video
Notes
- Do not overheat the mixture for the best consistency. Just make sure it does not bubble too much or simmer while heating up, you don't want to "cook the chocolate".
- Let the mix rest before stirring, this will give more time for the chocolate chips to melt properly and help not have lumps.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Delicious recipe, I made it with the chocolate bundt cake, everyone loved it!
Great, I'm glad you enjoyed it! 😊