This easy vegan ganache is made with dark chocolate, coconut milk, and vanilla. Sweeten to your taste and use for frosting cakes, sandwiching cookies, or however you like.
Pour one full can of coconut milk into a small saucepan and heat over medium heat until just simmering.
1 can full-fat coconut milk
While the milk is heating, place the chopped chocolate into a large bowl.
200 grams dark chocolate
Once the milk is hot, pour it over the chopped chocolate into the bowl. Let this rest for 30 seconds, then whisk until fully combined.
Add the maple syrup and whisk again until fully combined. If you are adding any extras, like vanilla, this is the time to do so.
2-3 tablespoons maple syrup, Vanilla
Cool the ganache to room temperature before refrigerating to chill fully, at least four hours.
When the ganache is fully cooled, it should be solid but not hard. Use to ice cakes, top cookies, or however you'd like. To fill tarts, etc. it should be poured into the crust while still liquid and then set.
Notes
* A square of baking chocolate is one ounce and a typical chocolate bar (for baking) is 100g. If using chocolate chips, this is about 1.5 cups of chocolate.