This vegan shortbread with chocolate vegan ganache is a rich and decadent dessert. The vegan ganache layer is thick and creamy, for total chocoholics.
In a microwave or in a metal bowl over a pot of simmering water (my preferred way), melt the chocolate chips with the coconut oil, stirring frequently. Stir in the ½ cup milk until smooth. Pour this luscious chocolate ganache all over the shortbread crust and spread with a knife or the back of a spoon. Chill for 1-2 hours or until set.
Cut into 12 large square bars, and then cut each bar in half to make 24 triangles. These vegan shortbread bars are very rich!!