Luscious! You’ll love this creamy chocolate frosting because it takes just a few minutes to make and tastes incredibly delicious. OMG! For the ULTIMATE chocolate experience, spread it on my Paleo Dark Chocolate Avocado Cake with Blueberries! The secret to its creamy texture is solid coconut oil at room temperature. It’s essential to start with all ingredients at room temperature, and add them in the exact order given. This mouthwatering frosting is Paleo, vegan, free of gluten, grains, dairy, sugar, GMO’s, and Monsanto chemicals.
This uses non-traditional technique, so for the perfect flavor and smooth texture, please follow this recipe exactly. Trust me! For the sweetener I used Just Like Sugar Table Top natural chicory root because it makes a perfect frosting texture and doesn’t raise blood sugar. You could probably use any regular granulated sweetener, however you’re on your own for this, as I have not tested other sweeteners. Yield: 1 1/3 cups, 2 2/3 cups, or 4 cups frosting depending on the size of your cake. Enjoy!
It all happens in the food processor. Take it one step at a time. Here’s the end result.
Pour the frosting into a bowl and chill for an hour. Don’t let it chill too long or it will be too firm to spread. If that happens, no worries, just allow it to warm to room temperature slowly on its own.
- Assemble all ingredients at room temperature. Choose your desired quantity frosting.
- In a food processor, add coconut milk, sweetener, vanilla and salt. Mix until smooth and sweetener dissolves completely. Sift in the cacao powder to remove any lumps. Mix very well until creamy.
- Add the solid coconut oil. Process until it is completely smooth. Pour it into a bowl.
- Refrigerate for 1 hour until it solidifies a bit *. Remove it from the refrigerator and spread it on cake or cupcakes.
- * Tip: This is most spreadable at room temperature. If you chill it too long or store it in the refrigerator it will solidify and be too hard to spread. If that happens, just set it out to warm very slowly to room temperature on its own.
Variation for 1 1/3 cups:
Chocolate Espresso Buttercream Frosting – In step 2 add 1 teaspoon decaffeinated coffee powder. (If you’re using coffee crystals, grind them to a powder first so they will dissolve.)