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–+ servings
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Makes

36 cookie fillings

Ingredients

  • 14 ounces vegan cream coconut whipping cream
  • 1 ounce tapioca syrup
  • 12 ounces dark chocolate finely chopped (64%–70%)
  • 2 ounces vegan butter soft

Instructions

  • Heat vegan cream and tapioca syrup to a simmer and pour over the chopped chocolate. Stir with a spatula until smooth. Stir in the butter until fully incorporated. Pour the ganache into a shallow dish, cover surface with plastic wrap, and leave at room temperature to set.