Vegan Chocolate Ganache (Low-Fat)

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.

See recipe card below for quantities and full instructions.

How to Make Low-Fat Chocolate Ganache

1. Combine all ingredients except chocolate chips in a small/medium sauce pan. Over medium-low heat slowly bring the mixture to a low simmer.
2. Whisking constantly, simmer until thickened, about 1 minute. Remove from heat, add chocolate chips, and whisk to melt.
3. 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. ⭐️⭐️⭐️⭐️⭐️

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