Silky coconut milk gets brought to a gentle simmer and poured over finely chopped dark chocolate, then whisked into a glossy, streak-free ganache with a touch of maple syrup, vanilla, and sea salt. Once chilled to a firm, scoopable texture, the ganache gets rolled into perfect little rounds and finished in a coat of rich cocoa powder or toasted chopped nuts for extra crunch. Each bite is dense, fudgy, and deeply chocolatey, with just enough sweetness from the maple syrup to balance the bitterness of the cocoa. They're simple enough for a weeknight treat but polished enough to package up for gifting or set out on a holiday dessert table. This is a genuinely solid pick for a plant-based spread, since every component — from the coconut milk base to the cocoa coating — is built entirely from plant-derived ingredients. Keep them chilled until just before serving so they hold their shape and that clean, glossy bite.
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Learn more →20 servings
Place the finely chopped dairy free dark chocolate in a large heatproof bowl and set aside.
Pour the full-fat coconut milk into a medium saucepan and heat over medium heat, stirring occasionally, until it just begins to simmer around the edges and small bubbles break the surface, about 3–4 minutes. Do not let it boil.
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