This chocolate frosting has only two ingredients and no powdered sugar or butter. It’s also gluten-free and vegan friendly!
- 3 cups chocolate chips or chopped chocolate of choice. (Use dairy-free/grain-free chocolate if needed. Can use dark, semi-sweet, milk or white chocolate.)
- 1 cup full-fat coconut milk* from can
- Place your chocolate in a heat-safe mixing bowl and stir in coconut milk. Place bowl over a pot of boiling water (double-boiler) and stir often until chocolate is melted and mixture is smooth, 4–5 minutes. Remove from heat.
- Cover bowl and place into the refrigerator (or freezer if you’re in a pinch for time) for an hour or more, until fully cooled and mixture is firm.
- Beat firm chocolate mixture for several minutes, until fluffy. Add additional coconut milk, if needed, until mixture reaches desired consistency. Use to frost cakes or cupcakes. Makes approximately 3 cups.
*Full fat coconut milk is necessary because it’s thicker than regular milk and has a high fat content, which whips up well. I don’t suggest replacing with almond or another milk because it would make it too runny. If you consume dairy, you can try replacing with heavy cream, although I haven’t tried it myself so I cannot say for sure if this cream to chocolate ratio would work.
- Category: Vegan, Dairy-Free