Vegan Coconut Cream Chocolate Ganache for the Perfect Fondant
This vegan chocolate ganache recipe works every time | image/Sara Kidd

This is an amazing vegan ganache recipe that is SUPER easy and works every time. I use this recipe under all my fondant cakes and chocolate cakes. You can use this as a drip icing, cake filling, and frosting.

Vegan Coconut Cream Chocolate Ganache for the Perfect Fondant

Vegan Coconut Cream Chocolate Ganache for the Perfect Fondant

This dairy-free ganache is made with just two ingredients | image/Sara Kidd

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Ingredients

  • 600 grams vegan dark chocolate
  • 300 mls thick coconut cream

Instructions

  1. Heat coconut cream in large heavy bottom pot on low heat until small bubbles appear around the edge right before it's about to start simmering, don't boil. You can also heat in the microwave.
  2. Remove from stove/microwave and add chocolate making sure it is covered by the cream, cover and let sit for 10 mins.
  3. Stir through chocolate using a whisk.
  4. If there are any lumps, put pot back onto stove on very low heat and stir until lumps have melted and the ganache is shiny.
  5. Transfer to a microwave-friendly bowl and let the ganache thicken enough so it can be used to ice your cake.
  6. If it sets too hard you can put into the microwave on a low heat until soft enough to use.

Notes

Chocolate: Coconut Cream Ratio Drip Icing 0.8 : 1 Cake Filling 1:1 Cake Frosting 2:1

If you're using this for cupcakes, leave to firm up for 20-30 mins.

Looking for more recipes to satisfy your sweet tooth? This gluten-free “no fuss” vegan chocolate cake is the dessert of every chocolate-lover’s dreams.

Or you might like this Chocolate Truffle Cake. It’s delicious, decadent, really filling, and contains no animal products or cholesterol. With a good blender, you can make this dessert super creamy. It doesn’t use many ingredients, so you can spend less time shopping and more time eating (or taking photos for Instagram).

If you’re more of a cheesecake fan, go for this to-die-for raw vegan hazelnut chocolate cheesecake. Its crust features pecans, almonds, Medjool dates, coconut flakes, and hazelnuts, while the filling is made up of cashews, cacao powder, maple syrup, and coconut milk. According to the recipe creator, it’s the “chocolate paradise” we’ve all been dreaming of.

Because chocolate doesn’t really need to be reserved for dessert time, bring a little sweetness to your morning regime with these vegan chocolate chip zucchini pancakes. The recipe includes rolled oats, buckwheat grouts, cinnamon, banana, almond milk, and flaxseeds. Once you’ve prepared the dish, you can top the pancakes off with your favorite toppings. Think: almond butter, frozen berries, quinoa puffs, maple syrup, or pitted Medjool dates (or a sweet combination of all of them, you do you).

Make these cute AF pink cupcakes that bring together dairy-free chocolate, raspberry, and buttercream. According to the recipe creator, they’re sweet and “oh-so-ooey-gooey” and ideal for work morning teas or kid-friendly playdates – “there’s no place these cupcakes won’t bring a smile to people’s dial,” they said. The vegan pink buttercream is made with frozen raspberries, coconut oil, powdered sugar, and vanilla extract.

Or step up your cake game with this vegan chocolate raspberry velvet mousse cake (even the title is drool-worthy). The decadent dessert features coconut milk, rich white chocolate and sweet raspberries, and is so good it will “melt all your troubles away.”

This was was republished with permission from Sara Kidd.


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Vegan Coconut Cream Chocolate Ganache for the Perfect Fondant
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