Chocolate Ganache Recipe (Dairy Free)

Heather Dessinger

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healthy chocolate ganache recipe

Have you ever heard of ganache or tried to make it? If you are a chocolate lover, then this rich fudgy chocolate ganache recipe is definitely for you.

What Is Ganache?

Ganache is usually just a mixture of heavy cream and melted chocolate. It tastes wonderfully rich and fudgy and is very versatile. While ganache is still slightly warm it can be poured over a cake as a glaze or used as a chocolate fondue to dip fruit in. If allowed to cool it can be whipped into a filling or frosting to be used in cookies and cakes. (Or just eaten by the spoonful!)

You can also use ganache to make dairy-free chocolate truffles. Just chill the ganache until it is firm and then use a melon baller and your hands to make small balls that can be rolled in cocoa powder, coconut, or nuts.

Make Dairy-Free Ganache in Minutes

I wanted to come up with a dairy-free recipe for ganache for those who can’t have/avoid dairy. Instead of expensive organic chocolate chips, this recipe uses a more budget-friendly mixture of cocoa powder, honey, and coconut oil, and just a small amount of coconut milk in place of the heavy cream. The taste is very similar to traditional ganache, with just a hint of coconut.

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4.91 from 10 votes

Chocolate Ganache Recipe (Dairy Free)

Rich fudgy dairy-free chocolate ganache that can be used as a glaze, filling, frosting, or truffle base.
Course Dessert
Cuisine French
Prep Time 5 minutes
Total Time 5 minutes
Calories 75kcal
Author Heather Dessinger

Ingredients

Instructions

  • Heat the coconut oil just until melted, but not warm.
  • Whisk in the cocoa powder and honey until smooth and thick.
  • While whisking, slowly add the coconut milk. 
  • Continue whisking until the ganache is smooth and glossy.
  • If using as a glaze, allow it to cool slightly just until thick enough to pour without all running off the side. If using as a frosting or filling, chill in the refrigerator and then beat with an electric mixer until it reaches the right consistency, adding more coconut milk if necessary. If using as truffles, refrigerate until completely cool then roll small balls between hands before rolling in desired coating.

Notes

If you need your ganache to be a little thinner, just add a little more coconut milk.

Nutrition

Serving: 1TBSP | Calories: 75kcal | Carbohydrates: 0g | Protein: 0.6g | Fat: 5.6g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 0mg | Fiber: 0.9g | Sugar: 5.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Ideas for using this chocolatey goodness:

  • Serve over ice cream and garnish with chopped nuts.
  • Dip strawberries and other cut up fruit in the ganache.
  • Dip cookies in it (real food cookies, of course!).
  • Line halved strawberries around the outer rim of a cheesecake and pour ganache in the middle. It will make a lovely gooey chocolate layer on top.

Check out this article for more ways to use ganache… I haven’t mastered them all!

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Have you ever heard of ganache? What’s your favorite way to use it?

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

4.91 from 10 votes (7 ratings without comment)

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Recipe Rating




43 thoughts on “Chocolate Ganache Recipe (Dairy Free)”

    • The best part is you don’t have to wait until your littles are older to make these because it’s not a complicated recipe that will flop if you’re multi-tasking. Yay!

      Reply
    • 5 stars
      I used this to glaze a singke layer 9 inch cake. It made the perfect amount. The glaze was spee high shine. Gorgeous! I did increase the coconut milk to 9tbs for pourability.

      Reply
    • Hi Kristen! You may need to disable ad blocking software (if you have it) or enable javascript to see the resources page. Hope that helps!

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    • I just made this ganache and it tastes delicious!! How long can this ganache last if it is not refrigerated? I made ganache chocolates 🙂

      Reply
  1. I saw this on FB last night and I knew right away that I was going to make these for my sisters b-day! Thanks so much!..I bet they would go really good with coconut ice-cream too!

    Reply
  2. I love the sound of this recipe! LOOOOVVVVEEE ITTT! I teach gluten free baking classes to kids and will definitely add this to the roster of recipes to make with them. Thank you!

    Reply
  3. I tried these, and love them! But, the 12 minute cooking time is wayyy too much. I ended up burning some because I was multi-tasking and didn’t check before that 12 minute time. We’ll eat them (and love them) anyway, but I’ll be much more careful next time.

    Reply
  4. These cookies are AMAZING!!!! the only thing i substituted was organic unbleached flour for the almond flour! The cookies turned out like sugar cookies, moist and fluffy!!! I did have to add a little milk b/o the dough was very dry, maybe due to different type of flour i used?? I also just made them singles so one cookie topped with ganache! They are AWESOME!!! thanks for wonderful recipe!!

    Reply
  5. AAAMMMAAAZZZIIINNNGGG!!!!!!!!!! I havent stopped making them since! Seriously…I need to calm down for awhile lol These were so unbelievably good and easy…goodness!

    Reply
  6. Heather, These cookies look so yummy! I have to make them right away. Thanks for sharing a healthier cookie recipe.

    Reply
    • I use an organic expeller-pressed version which doesn’t leave any hint of coconut. However, butter works beautifully as well!

      Reply
  7. Almond flour doesn’t agree with me… would this work with coconut flour? I hope so, because they look amazing! Thanks!

    Reply
    • Unfortunately, coconut flour requires a lot more liquid so it cannot be used as a substitution. You might consider ground sunflower seeds, though!

      Reply
  8. I think these are the best thing I’ve ever made EVER. Thank you for the recipe!! I put a glass baking pan on the rack under the rack with the cookie sheet & used an almond milk/coconut milk hybrid — otherwise, I followed directions:) I checked on them every 5-6 minutes and didn’t take them out until 21 minutes or so. The bottom was just golden. Man oh man – these are phenomenal!!!

    Reply
  9. I made these today and they look pretty good.The ganache was very thick and difficult to work with. I also realized the coconut oil I use is garlic flavored. Lol. First week trying this way of eating, so I will learn. I tried a cookie on its own and was excellent!

    Reply
  10. 5 stars
    This chocolate ganache was PERFECT! Took less than 5 minutes to make, is delicious, thick and so shiny. I used two Tbsp of coconut cream, not 3. The ganache covered a small 6” one layer cake with a dab left over. If you want a larger cake double the recipe. Highly recommend.

    Reply