Paleo + Vegan Chocolate Frosting
If you’re looking for the perfect Paleo + Vegan Chocolate Frosting, look no further!! This low sugar fudgy chocolate frosting is everything you wanted.
Not going to lie, since Jaryd hasn’t been able to eat refined sugar I’ve struggled with birthdays and coming up with ways we can make a legit birthday cake, frosting and all.
I’ve tried to make an easy frosting recipe a few times. I was basing it off the ganachey fudginess of this pie. But what I realized is to get it right, I really just needed to un-complicate it, and use three simple ingredients, okay okay four if you include salt.
I initially made this and let it sit in my fridge for a few days. I didn’t have time make the cupcakes to frost and then it hit me. This frosting is so amazing to prep ahead. You can cover it, keep the fudgy goodness in the back of your fridge until it’s time to party.
What I love about this is it’s super easy, it’s dairy free, it’s low sugar and refined sugar free, and it’s chocolatey heaven. It’s rich and decadent and you don’t feel like you’re eating a “better for you” chocolate frosting. You don’t feel like you’re missing out on anything, you know?
Well anyway, let’s dive right into it and make this Paleo + Vegan Chocolate Frosting!
Melt the chocolate chips and coconut cream either in the microwave, stirring every 30 seconds until smooth, or over the stovetop.
Stir in the agave nectar and sea salt until combined. Refrigerate for at least 3 hours or until you’re ready to use the frosting (I’ve prepped this ahead three days in advance).
The chocolate will turn into a fudgy ganache. Allow to sit on the counter for 5 – 10 minutes. Use an electric handheld mixer to whip the fudgey chocolate until fluffy and whipped.
Enjoy immediately! I won’t blame you if you eat it by the spoonful, but spread it on some brownies, on some cake, in the middle of a cookie sammie, oh the possibilities 🙂
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If you’re looking for the perfect Paleo + Vegan Chocolate Frosting, look no further!! This low sugar fudgy chocolate frosting is everything you wanted.
Ingredients
- 1 bag (12 oz) dairy free chocolate chips
- 1 cup unsweetened coconut cream
- 2 tablespoons agave nectar (maple syrup, honey, or coconut nectar works too)
- couple pinches of salt
Instructions
- Melt the chocolate chips and coconut cream either in the microwave, stirring every 30 seconds until smooth, or over the stovetop.
- Stir in the agave nectar and sea salt until combined.
- Refrigerate for at least 3 hours or until you’re ready to use the frosting (I’ve prepped this ahead three days in advance).
- The chocolate will turn into a fudgy ganache.
- Allow to sit on the counter for 5 – 10 minutes.
- Use an electric handheld mixer to whip the fudgey chocolate until fluffy and whipped, about 3 minutes.
- Enjoy immediately!
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Enjoy!! xo
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