Vegan Chocolate Ganache

  • 1 cup vegan semi-chocolate chips (use the best chocolate you can find)
  • ¼ cup coconut milk
  • 2 tablespoons canola oil
  • ½ cup sugar

 Melt chocolate chips with coconut milk, oil and sugar over a double boiler or in the microwave oven on medium heat. Whisk mixture until smooth. The easiest way to ice cupcake using this frosting is to dip the top of the cupcake into the hot chocolate mixture, being careful not to dip too far. This makes a very rich, chocolate icing for cupcakes.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

TomatoStirfry

Buy the Book!

Buy Now!

Testimonials

Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.