Swapping coconut cream in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Perfect for your next batch of cupcakes or cake!
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- Prep 5 MINS
- Cook 5 MINS
- Yields 12
1/4 cup (35g) of Sugar-free Icing Mix
100g Dark or Sugar & Dairy Free Chocolate (we used Lindt 90%).
2 tablespoons (40ml) coconut oil, melted
1 heaped tablespoon (50g) cold coconut cream
Water and chocolate do not mix. When melting your chocolate be sure to do so with a dry bowl and dry spoon. Even 1 drop of water can make your chocolate go lumpy. This recipe requires electric beaters or mixmaster to achieve a smooth consistency.
If your prepared ganache is too thick/firm microwave 20 seconds - too runny place in fridge 15 mins.
Sugar Free Icing Mix (225g)AUD$ 9.95
1Break your chocolate into a large microwave safe bowl.
2Place in microwave for 30 seconds, stir, and repeat until melted (about 90 seconds). Stir until smooth.
3Add the coconut oil, sugar free icing mix & coconut cream to your melted chocolate.
4Beat on high until it thickens. That's it!
1Last for 5 days in fridge, we don't recommend freezing!.
Looking for some other dairy free or vegan icing options?