Healthy Chocolate Frosting
This 4 ingredient Healthy Chocolate Frosting is rich, creamy and chocolate-y frosting that’s naturally dairy free and nut free. It holds up beautifully on cakes, cupcakes and brownies.
Servings: 2 cups
Calories: 120kcal
Ingredients
- 14 ounces can coconut milk full fat (not coconut cream)*
- 2 cups chocolate chips 10 ounces bag
- 1 teaspoon pure vanilla extract
- Pinch salt
Instructions
- In a medium pot, add entire can of coconut milk (cream and clear liquid) and cook on medium heat until warm, just until it starts to boil but not boiling.
- Remove from the heat, add chocolate chips, vanilla and salt. Whisk until smooth - it will be runny.
- Refrigerate in the pot for 4 hours or until solid. Frosting is ready to be whipped when there is a dent when touched with a finger.
- Using an electric mixer, whip it just until fluffy, 1-2 minutes. Don't whip for too long because frosting will start to thin out.
- If spreading, use frosting immediately. Make sure baked goods are completely cooled first. If piping, let frosting refrigerate for a few hours first.
Video
Notes
- *Coconut milk: You’ll need a 15 ounces can of smooth and not grainy full fat coconut milk! Not coconut cream, light coconut milk or coconut milk from a carton. No other milk works either, sorry!
- Store: Refrigerate the frosting until ready to assemble the cake or cupcakes for up to 2 days. Refrigerate frosted baked goods for up to 3-4 days.
- Freeze: Freeze frosting in an airtight container or up to 3 months. Thaw in the fridge overnight.
- The yield: This can frost 12 cupcakes generously with tall swirls, 24 cupcakes spread on with a knife, or a two-three layer 8-9" chocolate cake.
Nutrition
Serving: 1/12th cup | Calories: 120kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 19mg | Fiber: 1g | Sugar: 6g