Dairy Free Chocolate Ganache

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!

By Joanne  , Print

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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

Please note:

 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.

Icing Tip:

 If your prepared ganache is too thick/firm microwave 20 seconds - too runny place in fridge 15 mins.


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?

1Vegan Cream Cheese Icing

2Coconut Yoghurt Drizzle

3Coconut Cashew Icing

4Coconut Whip Icing

Nutrition Facts

Serving size19g
Energy89 Cal (372 Kj)
Fat, total8.7g
- Saturated fat6.4g
Carbohydrate, total1.3g
- Sugar0.7g

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