Dairy-Free Chocolate Ganache Torte. A decadent, rich dessert that looks nearly too good to eat. These little tortes are so simple, and so delicious!
I mean really, has a dairy-free dessert ever looked so good? It feels ironic that the first recipe I post after launching my new, whole foods focused vegan food blog, is a rich, sugary dessert, but we’re trying to make veganism approachable right? And everyone needs this chocolate torte in their life, vegan or not!
To make dairy-free chocolate ganache, you just need to make sure you’re using dark chocolate, and substitute the regular heavy cream. In this case, canned coconut milk is the perfect ingredient. It’s thick and has a fat content that mimics regular dairy cream, so it behaves in the same way. And trust me, the final product doesn’t taste at all like coconut. Canned coconut milk doesn’t have a strong flavor to it anyway, but as soon as it’s mixed with that much dark chocolate, it loses any hint it may have.
Once set in the fridge, you can cut into these little beauties and enjoy the rich, dark chocolate flavour coupled with a crispy biscuit base.
My favourite pairings with chocolate are berries and nuts, you just can’t go wrong. I also think a bit of orange zest stirred into this would be incredible… #futurerecipe? Planning in my head right now! I hope you guys enjoy these, and let me know if there’s any other desserts you’d like to see made vegan!
Dairy-Free Chocolate Ganache Torte
- 150 g Digestive Biscuits*
- 85 g Vegan Butter
- 66 g Caster Sugar
- 120 ml Full Fat Coconut Milk from a can
- 150 g Dark Chocolate
- Berries for topping
- Pistachio Nuts for topping
- Preheat the oven to 190°C.
- Crush the digestive biscuits into fine crumbs and mix with the caster sugar. Melt the vegan butter in the microwave and add to the crumb mixture. Mix until everything is well combined.
- Take either 4, 3-inch torte tins, or 1, 9-inch torte tin. Press the mixture to the edges of the tin using your hands. It helps if you dampen your fingers slightly every so often, this will stop the mixture sticking to you.
- Bake for 7 minutes and remove from the oven. They will puff up a bit, but once they have cooled down for about 15-20 minutes, you can press them down again and they will stay. Let the cases cool completely.
- Chop up the dark chocolate into small chunks and place in a heatproof bowl. Heat the coconut milk in a small saucepan until just boiling, then add it to the chocolate and let sit for 1 minute. After a minute, stir the mixture until the chocolate is completely melted and you have a smooth, glossy mixture.
- Divide evenly between the torte tins and smooth using the back of a spoon. Allow to set in the fridge for at least 4 hours.
- Decorate however you like, I went for berries, pistachio nuts and mint leaves, but you could leave it plain or add anything else like cocoa powder or icing sugar!
0 thoughts on “Dairy-Free Chocolate Ganache Torte”
I’m so glad Liz!
Great suggestions Dee, so glad you liked it!
Oh no I’m so sorry to hear that Kristin! I’ve made this several times, I’m not sure exactly what could have caused your chocolate to seize.
Hi Tidi!!! Yes you can try! I’m sure it will be ok :)
Hello! How far in advance can this be made?
Hi! I would probably say you could make it 1 day in advance. Hope that helps!