Learn how to make Dairy-Free Chocolate Glaze in under 10 minutes from start to finish. Made with only 3 ingredients, it’s smooth, glossy, and perfect for drizzling over cakes, cookies, overnight oats, protein bars, or just sneaking a bite straight off a spoon.
A Quick Look At The Recipe
- ⏲️Ready In: 10 Minutes
- 👪Serves: 5
- 🍽 Calories and Protein: 95 kcals and 1 gram of protein
- 📋Main Ingredients: dairy-free chocolate chips, full-fat coconut millk, and honey.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and kid-friendly.
- ⭐ Why You'll Love It: It’s silky, rich, and takes just 10 minutes. Perfect for drizzling, glazing, or spreading on any dairy-free dessert.
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Skip the powdered sugar and heavy cream and whip up this easy healthy chocolate glaze instead! Made with just three simple ingredients, this smooth, pourable glaze upgrades everything from gluten-free protein brownies to a coffee smoothie bowl, just like this dairy-free caramel sauce. Chances are, you already have what you need in your kitchen, which makes this one of those last-minute recipes I rely on all the time.
I try to keep added sugar in check, but there are a few staples every busy mom needs on hand, and this is one of them. With nourishing fats and a rich chocolate flavor, it’s the kind of treat I don’t mind enjoying now and then (especially when it turns everyday snacks into something a little more special).
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💭Why You'll Love This Recipe
Quick prep: This dairy-free chocolate drizzle is ready to use in just 10 minutes.
Smooth finish: This glaze works on top of dairy-free desserts like donuts, brownies, cookies, and even indulgent breakfasts like overnight protein oats.
Pourable: You can thicken it up to be more like a ganache or keep it warm and pour it over your desserts.
Ingredients and Substitutions
- Full-fat coconut milk: In place of heavy cream, this dairy-free chocolate ganache uses coconut milk instead! Make sure to use full-fat coconut milk; otherwise, your ganache will ruin from the water (learn more about different types of coconut milk). Likewise, you want to only use the thick, cream part in the can (drain the water!).
- Dairy-free chocolate chips: We like to use enjoy-life chocolate chips as they’re easiest to work with and melt very similarly to regular chocolate.
- Honey: Traditional chocolate ganache doesn’t normally use this, but in my experience, adding a hint of honey makes it so much thicker and far more indulgent.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
White chocolate: If you can find high-quality white chocolate chips, it makes for a nice aesthetic twist.
Extracts: Adding vanilla extract or almond extract offers subtle flavor twists.
How To Make Dairy-Free Chocolate Glaze
Step 1: Heat the honey and full-fat coconut milk in a small pot over low to medium heat. Heat until the first few bubbles come from the coconut milk.
Step 2: Immediately pour the mixture over top of the chocolate chips in a bowl.
Step 3: Whisk until super smooth. Let it sit for 3 minutes to thicken ever so slightly and then whisk again.
Step 4: Use as needed.Enjoy!
Important Teaching Tips
You need to use full-fat coconut milk. A lite coconut milk won’t work as there’s too much liquid. Basically, you want one that when placed in the fridge overnight, has a thick, creamy texture and is not liquid.
If you find that the non-dairy chocolate ganache is too thick, add coconut milk to the mixture over warm heat at 1 teaspoon at a time until it reaches the consistency you're looking for.
If your glaze is too thin, add 1 tablespoon of chocolate chips to the mixture and keep it heating to melt them down.
To store it, pour it into a shallow dish and place it in the fridge, it will stay fresh for 7-10 days. This dairy-free chocolate sauce does firm up and becomes much more fudge-like once chilled. If you have a layer spread onto a cake, it will harden more like a glaze.
To reheat it, place it in a pot on the stove over very low heat and let it warm up. It will become pliable again. Do not heat over high-heat or the chocolate will burn and crust.
How To Use It
The best part about an easy chocolate glaze is you can use it for anything, I use it most for topping a chocolate protein bar recipe without peanut butter or this nut-free protein bar recipe. Some of our favorites other are:
- Drizzled on banana protein brownies
- On top of cookie dough protein overnight oats
- To top our favorite chocolate protein donuts
- As a glaze on a cake (it’s thick enough to spread, and then it hardens)
- On or between cookies or bars
Dairy-Free Chocolate Glaze FAQs
If you need a thicker glaze, simply add more chocolate chips to the mixture and melt over low heat until it reaches your desired texture.
Yes, you can overcook dairy-free chocolate glaze. If you heat the coconut milk too high, it will burn slightly, and the fat will separate. Not only will this ruin the texture of the ganache, but the flavor as well.
To make a non-dairy chocolate glaze, you want to use coconut milk. Specificall,y a full-fat canned coconut milk. It's this fat-concentrated milk that results in a rich, indulgent, and pliable chocolate glaze. Other dairy-free milks will turn out runny.
More Dairy-Free Dessert Recipes You’ll Love
If you tried this Dairy-Free Chocolate Glaze Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Dairy-Free Chocolate Glaze
Video
Equipment
- 1 Small pot
- 1 Whisk
Ingredients
- ¼ cup Coconut milk full fat, water drained
- ⅓ Cup Mini chocolate chips dairy-free
- 1 tbs Honey
Instructions
- Heat the honey and coconut milk in a small pot over low to medium heat.
- Heat until the first few bubbles come from the coconut milk.
- Immediately pour the mixture over top of the chocolate chips in a bowl.
- Whisk until super smooth.
- Let sit for 3 minutes to thicken ever so slightly and then whisk again.
- Use as needed.
Notes
- You need to use full fat coconut milk. A lite coconut milk won’t work as there’s too much liquid. Basically, you want one that when placed in the fridge overnight, has a thick, cream and is not liquid (also called coconut cream)
- Make sure to drain the extra water out of the coconut milk can. You want the thick, white cream only.
- Use dry instruments. Having water in the bottom of your pot or bowl can ruin the chocolate ganache.
- The ganache does firm up and becomes much more fudge-like in the fridge. If you have a layer spread onto a cake it will harden more like a glaze.
- To reuse the ganache, let it sit at room temperature and then heat it on the stove slowly, over low heat until melted fully.
- Makes roughly ½ cup of chocolate and one serving is 1.5 tbs
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby says
I love how easy this is to make and how delicious! I've used it on cookies, oats, smoothies.. you name it!