No-Bake Vegan Chocolate Cream Delight
No-Bake Vegan Chocolate Cream Delight 🍫
This No-Bake Vegan Chocolate Cream Delight is two clean layers in a glass dish: a thick vanilla cream and a glossy chocolate top that slices like a candy bar. No oven. No eggs. No dairy. Chill it, cut a square, and watch the layers stay stacked on the spatula.
I love this when I want a dessert that looks like it took all afternoon. The cream sets in the fridge while the ganache firms into that snappy lid. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Dessert 💚
- 🌱 Completely dairy-free
- ❄️ No-bake
- 🥛 Thick vanilla cream
- 🍫 Glossy chocolate top
- ✂️ Clean layered slices
- 🎉 Make-ahead friendly
The Secret to Layers That Don’t Mix
Chill the cream layer until it’s firm to the touch before you pour the chocolate. If the cream is still soft, the ganache sinks. Let the chocolate cool a few minutes so it’s pourable but not hot. A warm knife gives you those bakery edges.
Frequently Asked Questions ❓
Can I add a crust? 🍪
Yes. Press vegan cookie crumbs and melted vegan butter into the dish and chill before the cream.
What if I don’t have vegan cream cheese? 🧀
Use extra coconut cream and a little more cornstarch, or blended silken tofu with lemon and sugar.
How long does it need to set? 🧊
At least 4 hours. Overnight is best.
🌱 No-Bake Vegan Chocolate Cream Delight
Ingredients 🛒
For the Cream Layer
- 8 oz vegan cream cheese, softened
- 1 cup chilled coconut cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- ⅓ cup plant milk
- Pinch of salt
For the Chocolate Top
- 1 cup vegan chocolate chips
- ½ cup canned coconut milk
- 1 tablespoon maple syrup or sugar
- Pinch of salt
Instructions 👩🍳
- Whisk the cornstarch into the plant milk. Warm it in a small pan until thick, then cool.
- Beat the vegan cream cheese, coconut cream, powdered sugar, vanilla, salt, and cooled cornstarch mix until smooth and thick.
- Spread into an 8-inch dish. Chill at least 1 hour, until firm.
- Heat the coconut milk until steaming. Pour over the chocolate chips, wait 2 minutes, then stir until glossy. Add maple and salt.
- Let the ganache cool 5 minutes, then pour over the cream. Smooth the top.
- Chill at least 3 more hours. Slice with a warm knife.
Nutrition
| Nutrient | Per square (1/9) |
|---|---|
| Calories | 280 |
| Protein | 3g |
| Net carbohydrates | 22g |
| Total carbohydrates | 24g |
| Fiber | 2g |
| Total fat | 20g |
| Sodium | 90mg |
Estimates based on vegan cream cheese, coconut cream, and chocolate ganache. Exact numbers may vary by brand.
Notes & Tips 💡
- Wipe the knife between cuts for the cleanest layers.
- If the ganache looks thick, warm it 10 seconds so it spreads.
- Keep refrigerated. It softens if it sits out too long.
- A pinch of espresso powder in the chocolate makes it taste deeper.
This No-Bake Vegan Chocolate Cream Delight is creamy, glossy, and fridge-set. Two layers, zero oven. 🍫🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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