Learn how to make dairy-free chocolate ganache in under 10 minutes from start to finish. Then, use it as a silky glaze for cakes and cookies, a chocolate drizzle on top of overnight oats or protein bars, or a sticky frosting on just about anything.
With only three ingredients, this dairy-free chocolate ganache makes everyday dessert… better!
Skip the powdered sugar and heavy cream and whip up this easy chocolate ganache instead! Made with just three ingredients this recipe makes any kind of dessert that much more delicious.
Plus, you more than likely already have all the ingredients you need on hand, it’s that easy!
Take your desserts to the next level with this dairy-free chocolate ganache.
As a Certified Nutrition Coach, I try to limit my sugar intake. However, there are some things everyone just needs to have on hand. And this recipe is one of them!
At the very least, this chocolate ganache does come with a healthy dose of fats. Which means it’s a dessert I don’t mind indulging in every so often.
However, my clients love it because it:
- takes under 10 minutes from start to finish
- works on cakes, cookies, bars, truffles, or any other thing you can think of
- has only 3 ingredients making it super easy
- stores easily- just pop it into the fridge and reheat as necessary
What Is Chocolate Ganache
Chocolate ganache is really just a sweet, chocolate glaze that can be used on a variety of desserts. Traditionally made with cream and chocolate, it’s known for being smooth, shiny, and almost silky.
Though this version doesn’t contain dairy, all the its qualities are the same.
Ingredients You’ll Need
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. 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. However, any non-dairy chocolate should work.
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. Don’t skip this.
How To Make Dairy-Free Chocolate Ganache
- 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.
- 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.
Step By Step Photos
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, cream and is not liquid (Aka 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 dairy-free chocolate ganache.
The ganache does firm up and becomes much more fudge-like in the fridge. If you have layer spread onto a cake it will harden more like a glaze.
How To Store It
All you need to do is store the dairy-free chocolate ganache in the fridge in a bowl or jar until ready to use.
When you need it, simply reheat it at low to medium until it’s fully melted.
How To Use Chocolate Ganache
The best part about something like this is you can use it for anything. Some of our favorites are:
- Drizzled on protein brownies
- On top of overnight oats
- To coat something like protein bars no nuts
- As a glaze on a cake (it’s thick enough to spread and then it hardens)
- On or between cookies or bars
Frequently Asked Questions About Chocolate Ganache
If you need a thicker glaze, simply add more chocolate chips to the mixture and melt until combined.
Yes! 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.
Coconut cream is what replaces the cream from the traditional chocolate ganache. Not only does this give it a dose of healthy fats but it makes it just as smooth as the dairy-based one.
No. Almond milk doesn't have the same high-fat profile that coconut cream does. If you use it, it will result in a very thin, watery, melted chocolate instead of thick, glaze-like chocolate.
Other Dairy-Free Dessert Recipes You’ll Love
- Dairy-free cream cheese frosting
- 5 minute chocolate dairy-free frosting
- Paleo chocolate chip cookies
- Protein truffles
- Vanilla protein ice cream
- Dairy-free S'mores cups
- Candy cane fudge
- The BEST dairy-free brownies
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate frosted cashew cookies
- Sugar-free pudding
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
- Chocolate-covered frozen bananas
- High protein snack ideas
- Healthy dessert recipes
Dairy-Free Chocolate Ganache
Video
Equipment
- 1 Small pot
- 1 Whisk
Ingredients
- ¼ cup Coconut milk full fat
- 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"
Shelby says
I love how easy this is to make and how delicious! I've used it on cookies, oats, smoothies.. you name it!