Vegan Chocolate Ganache

***Dairy free, soya free, egg free and gluten free***


280ml/1 cup canned coconut milk –  the coconut milk cream from a 400g of tinned coconut milk

30ml/2 tablespoons Coconut oil

300g/2 cups dairy free chocolate (broke in small pieces)

250g/2 cups icing sugar (powdered sugar) (you may need extra if it does not thicken)


  • Place the coconut milk and coconut oil in a saucepan over a medium heat, do not allow it to boil.
  • Pour the hot mix over the broken chocolate and mix until all the chocolate as melted. This may take a few minutes
  • Whisk until full combine.
  • Slowly add the sugar while the whisk is going. Whisk at a high speed for about an minute.
  • Place in fridge for about an hour until it complete cools down. It should now have thickened.
  •  Whisk again at a high speed, if it still isn’t thick, then slowly add some more sugar, until you get the required consistency.
  • Spread on your cake/cupcakes/buns.
  • It may also be used between two biscuits to make a biscuit sandwich.
  • Any left over ganache can be rolled and made into sweets.

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