This vegan chocolate ganache has a secret! Luxuriously smooth, shiny, rich, and chocolate-y, it has only 2 grams of fat per serving! Instead of the heavy cream used in classic ganache, or the higher fat ingredients typically found in vegan ganache recipes, we're using oat milk combined with a few other key ingredients to create dairy-free ganache perfect for spreading and pouring on all of your favorite desserts!
FREE from dairy, gluten, oil, nuts, soy, sesame, and can be refined sugar-free.
The first time I made this Vegan Chocolate Sauce, it blew my mind. And every time I've made it since, it continues to blows my mind.
When heated, the natural starch in oats does magical things. It really does. Hence my obsession with using cooked oats to make vegan ice cream extra creamy.
The spreadable consistency of that chocolate sauce when chilled got me thinking about how to tweak the recipe to create a slightly sweeter, more stable, and creamy version to use as ganache.
This vegan chocolate ganache is dead simple to make, but there are a few key points I've learned through experimentation that I'd like to share with you.
You're just minutes away from whipping up a batch of this game-changing vegan chocolate ganache frosting. I think you're gonna love it!
Jump to:
- What is Ganache
- Ingredient Notes
- How to Make Low-Fat Chocolate Ganache
- Cooking Tips
- Ways to Use Vegan Ganache
- Variation: Vegan Chocolate Truffles
- What type of oat milk is best for ganache?
- Equipment Needed
- How to Chill and Use as Frosting
- How to Store Vegan Ganache
- More recipes with cocoa powder:
- Recipe
- 💬 Comments
What is Ganache
Classic chocolate ganache is made with two ingredients, cream and chocolate, usually in equal amounts.
The cream is heated and then poured over chocolate. When the chocolate has melted and the two are whisked together, the result is a rich, smooth, and creamy dessert ingredient.
Ganache is pourable when warm, and when it's chilled it can be used as a spreadable frosting. It can also be rolled into balls and coated to make chocolate truffles.
For our vegan ganache, instead of simply replacing the dairy cream with coconut milk, which is certainly delicious and an easy option, we're reducing the overall fat dramatically and calling on our good pal oat milk to work some magic.
Ingredient Notes
Here's a quick glance of the ingredients you'll need. For this recipe there isn't much room for substitution, as each ingredient is important for flavor and consistency.
- cocoa powder - for the best flavor use regular, unsweetened, natural cocoa powder for oat milk ganache.
- oat milk - as the recipe is written, there is no substitute. Other milks don't thicken the same way. Believe me, I've tried! With other milks you need to use more chocolate to achieve a spreadable consistency.
I recommend using store-bought oat milk, not homemade. If you have to use homemade oat milk, strain it several times to remove as much of the oat pulp as possible. More details on this below. - maple syrup - this is the only syrup I've tried during recipe testing so I can't say how well other sweeteners might work. You can always test a half batch with agave. Date syrup may also work.
- chocolate chips - we're using just enough chocolate to lend sweetness and a bit more stability to the ganache. Any semi-sweet, dairy-free chocolate you like is fine; chips are easy and melt quickly, or use a bar and chop finely.
You can even use refined sugar-free chocolate.
See recipe card below for quantities and full instructions.
How to Make Low-Fat Chocolate Ganache
- Combine all ingredients except chocolate chips in a small/medium sauce pan. Over medium-low heat slowly bring the mixture to a low simmer.
- Whisking constantly, simmer until thickened, about 1 minute. Remove from heat, add chocolate chips, and whisk to melt.
- Use warm to drizzle over ice cream or other desserts. Or transfer to a bowl or glass container to cool.
Cooking Tips
Be careful not to scald or over-cook the ganache. Whisk frequently and thoroughly, scraping all corners and bottom of the pan.
When the mixture is nearing a simmer, reduce heat to low and cook for no more than 1 minute. It should be thickened at this point.
Ways to Use Vegan Ganache
While the ganache is warm, drizzle over vanilla oat milk ice cream, waffles, pancakes, biscotti, and chocolate baked oatmeal.
Spread chilled ganache between cake layers and on top as an alternative to buttercream frosting. It's not the best consistency for frosting the sides of cakes. But for rustic layer cakes where you only want icing on top, it's perfect.
Variation: Vegan Chocolate Truffles
Since this ganache is much lower in fat than standard chocolate ganache, as the recipe is written, it's not firm enough to use for truffles.
For firmer ganache, triple the amount of chocolate used. Chill overnight, then scoop, roll, and decorate as desired.
If you prefer not to use that much chocolate but still want to experiment with truffles, place the ganache in the freezer for 2 to 3 hours. Note, that as soon as the ganache begins to warm up it will soften.
Check out this recipe for vegan cookie dough bites for decorating ideas!
Keep the truffles chilled until ready to serve.
What type of oat milk is best for ganache?
Store-bought oat milks like Planet Oat or Oatly are best for this ganache. While we do want the thickening power and creaminess of the oats, this is one of those times where more is not better.
I'm no food scientist, but I suspect store-bought works better in this case because of the way the oats are processed by manufacturers.
With homemade oat milk there's more room for inconsistency in preparation. And if you have too much of that slimy oat factor, it can take the consistency of the ganache from creamy to gummy.
I've tested this multiple ways, with different milks and different amounts. It's why I mentioned above to strain the oat milk several times if you must use homemade. It works, but avoid using extra thick, under-strained oat milk.
Equipment Needed
Making this healthy vegan ganache is as easy as making any other ganache. You'll need:
- a small/medium heavy-bottomed sauce pan
- a whisk
- and a silicone spatula for removing the ganache from the pan (don't want to leave any behind!)
Also, I highly recommend a kitchen scale for the cocoa powder. Otherwise, lightly spoon the cocoa into the measuring cup, then level off the excess. Using too much cocoa will make the ganache more bitter.
How to Chill and Use as Frosting
To speed-chill the ganache for same-day use, place in a bowl and leave uncovered. Refrigerate until cold and spreadable, about 2 hours.
To speed up the process even more, after 30 minutes in the fridge, move the ganache the freezer. Set a timer for 20 to 30 minutes so you don't forget about it!
If it gets too cold, no worries! The ganache thaws very quickly. So just move to the countertop for a few minutes and stir to even out the temperature.
How to Store Vegan Ganache
Before storing, allow to cool to room temperature, or speed-chill as described above. Then cover and refrigerate or freeze.
- Refrigerator - store in an airtight container for up to 1 week. To speed chill it or make it firmer temporarily (depending on what you plan to do with it), place in the freezer until it's as firm as you need.
- Freezer - keeps for 1 to 2 months at least.
- Room temp - do not keep at room temperature for extended periods as the ganache will be too soft.
More recipes with cocoa powder:
I hope you enjoy this healthier vegan chocolate ganache frosting! If you try the recipe be sure to comment below and let us know. ⭐️⭐️⭐️⭐️⭐️
Recipe
Vegan Chocolate Ganache (Low-Fat; Oat Milk)
Equipment
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Ingredients
- scant 1 cup unsweetened cocoa powder - tap Metric above for grams; see Notes
- ¾ cup store-bought oat milk - other types of non-dairy milk do NOT work unless you increase chocolate
- ¾ cup pure maple syrup
- 2 teaspoons vanilla extract
- ⅛ teaspoon fine sea salt or mineral salt
- ¼ cup dairy free chocolate chips - use grain-sweetened or refined sugar-free chocolate, if desired
Instructions
- Combine all ingredients except chocolate chips in a small/medium sauce pan. Slowly bring the mixture to a low simmer over medium-low heat.
- Reduce heat to low. Whisking constantly, simmer until thickened, about 1 minute. Remove from heat, add chocolate chips, and whisk to melt.
- Ganache can be used warm, drizzled over pancakes, ice cream, or other desserts. To use as a spreadable frosting, transfer the hot ganache to a large bowl or glass container. Let come to room temperature before covering to avoid condensation. Refrigerate overnight, or to speed up the cooling process place uncovered in the refrigerator for 2 to 3 hours.To speed up the process even more, after 30 minutes in the fridge, move the ganache the freezer. Check it every 30 minutes or so until it reaches the desired temperature and consistency.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Val
May I replace the oat milk with almond milk ?
Lori Rasmussen
Hi Val - It's been a while since I tested this recipe and I can't recall now whether I tried it with almond milk. I do think it's worth a try! If it's thinner than you want you can simply add a bit more chocolate.
Landon
Has anyone tried this sauce in a fudge ripple ice cream? I'm wondering if it would work well with that. The first vegan fudge sauce I tried was delicious, but stayed loose enough it ran out of the ice cream and into the scooped out areas in the container.
Courtney
This was absolutely delicious! I subbed homemade date syrup for maple syrup and I also used homemade oat milk…no issues! I used the ganache to top my homemade “Ninja Creami” peanut butter ice cream and it was PERFECT for a “Reese’s” ice cream! It’s so easy to blitz your own oat milk by using 1/4 cup oats to 1 cup water in a Vitamix..no filtering necessary at all…DIVINE!