This easy vegan chocolate ganache recipe uses only two ingredients and can be made in less than 5 minutes! It is paleo, nut-free, refined sugar-free, soy-free and absolutely delicious. Use it as a frosting or filling for cakes, cupcakes and cookies, or enjoy it by itself with a spoon!
Only two ingredients
There are only two ingredients in this decadent ganache: unsweetened coconut milk and melted vegan chocolate. That's it! It therefore is dairy-free, paleo, nut-free, and refined-sugar free. And don't worry - the chocolate flavor dominates and there is no coconut taste whatsoever. The whole thing is kind of magical.
How to turn coconut milk into coconut cream
The decadent texture comes from the cream of a can of full-fat coconut milk. When a can of full-fat coconut milk is refrigerated overnight, the coconut cream naturally floats to the top leaving the coconut water on the bottom. Simply scoop the white solid coconut cream out and discard the remaining liquid (or save for future use such as in a smoothie). One can should yield about 1 cup of coconut cream. If your can does not then you might want to consider a different brand. I have had success with Thai Kitchen, 365 Whole Foods brand, Native Forest and Sprouts brand of full-fat coconut milk. I have not had good results with Trader Joe's full fat coconut milk.
Vegan chocolate
The second ingredient is melted vegan chocolate. The flavor is going to come from the chocolate you use, so make sure it is good quality chocolate. I personally love the vegan, naturally sweetened chocolate chips from Hu, as they are organic and have no added sugar in addition to being my favorite tasting chocolate.
I have always been passionate about nutrition and health (I have a master of public health degree (MPH) and am a master certified health education specialist) and it is important to know the health benefits of each ingredient I use. The health benefits of chocolate come from antioxidants called flavanols found in the cocoa solids. When consumed in large amounts, years of nutrition studies have shown that flavanols in chocolate are nutritious in so many ways and really benefit your overall health.
When consumed in large amounts, studies have shown that flavanols in chocolate may:
- Lower high blood pressure and decrease levels of LDL (bad) cholesterol leading to decreased risk of cardiovascular disease and stroke
- Promote lung health and protect against asthma
- Decrease the risk of diabetes and several types of cancer
- Benefit the brain and preserve cognitive abilities to lower the risk for developing Alzheimer’s disease
- Improve mood and feelings of pleasure
- Benefit the vascular system by reducing the risk of blood clots and increasing blood flow in arteries and the heart
How to Make Vegan Chocolate Ganache
The ganache comes together easily in less than 5 minutes. Simply melt the chocolate and combine it with the solid white coconut cream using a hand mixer until the ganache is fluffy. It is ready to use immediately. Spread it as you would spread frosting or add it to a piping bag to decorate. Done!
Helpful Tips for Getting that Perfect Consistency
- If the ganache is too runny after it cools, place it in the fridge for an hour and then use the mixer again to reach your desired thickness.
- If the ganache is too firm, pop the bowl in the microwave for 5-10 seconds to soften. Do not microwave for too long as it will liquify the ganache too much.
Frequently Asked Questions
What is the difference between ganache and frosting?
Ganache is basically chocolate that has been melted down into a cream, whereas frosting is a mixture of butter and sugar. Ganache is more decadent and the consistency of it changes based on the temperature (it hardens when cold and melts when hot).
How long can you store chocolate ganache?
You can store chocolate ganache in an airtight container in the refrigerator for up to one week. To reuse once refrigerated, let it come to room temperature until the consistency softens. You can re-whip it with the hand mixer to get the airy texture back.
How much does this recipe make?
This recipe makes about 1.5 cups of ganache. Depending on what you are using the ganache for you may need to scale the recipe up. You can double or triple the recipe in the recipe card below and the measurements will automatically update.
Now, Let's Make this Vegan Ganache!
This ganache recipe is the perfect addition to almost any dessert for that rich and luxurious extra touch. Definitely try it on this vegan chocolate chip cookie cake - you won't be disappointed! It is naturally vegan, dairy-free, egg-free, gluten-free, soy-free, peanut-free and refined sugar-free.
I cannot wait for you to give this recipe a try! If you do, please let me know. Leave a comment, give a rating and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.
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2-Ingredient Vegan Chocolate Ganache (paleo, nut-free, refined sugar-free)
- Total Time: 5
- Yield: 1.5 cups 1x
- Diet: Vegan
Description
This easy vegan chocolate ganache recipe uses only two ingredients and can be made in less than 5 minutes! It is paleo, nut-free, refined sugar-free, soy-free and absolutely delicious. Use it as a frosting or filling for cakes, cupcakes and cookies, or enjoy it by itself with a spoon!
Ingredients
- 1 (13.5 ounce) can unsweetened full-fat coconut milk (refrigerated overnight)*
- 1 cups vegan chocolate chips, melted (measures ½ of melted chocolate)**
Instructions
- Add melted chocolate and coconut cream to a small mixing bowl. Use a hand mixer to combine until smooth and fluffy. It should still be thick and creamy like frosting.
- Tip: If the ganache is not firm enough pop the bowl in the refrigerator to harden. If it is too firm you can microwave it for 5-10 seconds to soften. Do not microwave for too long or it will liquify too much.
- Once the ganache is your desired consistency, spread it as you would spread frosting onto cakes, cupcakes, cookies or whatever baked good you are decorating. You can also add to a piping bag for easy decorating.
- You can store chocolate ganache in an airtight container in the refrigerator for up to one week. To reuse once refrigerated, let it come to room temperature until the consistency softens. You can re-whip it with the hand mixer to get the airy texture back.
Notes
* When refrigerated overnight the coconut cream rises to the top of the can above the coconut water. You can discard the coconut water that is below the coconut cream or freeze it in an ice cube tray for smoothies. For best results I recommend these brands of full-fat coconut milk: 365 brand, Sprouts, Thai Kitchen or Native Forest. I do not recommend using Trader Joe's brand for this recipe. Your can should yield about 1 cup of coconut cream.
** To keep this recipe vegan and refined sugar-free/paleo I recommend using Hu Kitchen Chocolate gems (not their chips). The gems melt best for this recipe. Depending on the chocolate you use you may need to add a teaspoon or two of coconut oil to get the right consistency. When melted your chocolate should be drippy with no chunks. If it seems too thick or lumpy, add the coconut oil to thin it out to achieve a runnier texture.
- Prep Time: 5
- Category: Dessert
Keywords: vegan chocolate ganache
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