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1 cup vegan dark chocolate
minimum 70% cocoa content

1 cup full-fat canned coconut milk, chilled


Finely chop the chocolate using a serrated knife and place in a heat-resistant bowl. Set aside.

Heat the coconut milk in a saucepan over medium heat until gently simmering, but not boiling.

Pour the heated coconut milk over the chocolate and allow it to sit uncovered for 5 minutes.

Stir the mixture with a metal spoon until completely smooth.


1) Ganache drip/sauce: Use immediately as a drip for cakes, ice cream, or pancakes

2) Frosting: Allow ganache to sit at room temperature for 2 hours, until thick and spreadable. Use to fill or frost cakes.

3) Whipped ganache: Allow ganache to cool to room temperature for 2 hours. Place in large mixing bowl or electric mixer and whisk for 5 minutes until light and fluffy.