Dairy-Free Chocolate Frosting
User Reviews
5
Dairy-Free Chocolate Frosting
Description
The frosting is made by thoroughly whisking cacao powder with honey for sweetness, cashew butter for creaminess and nutty depth, and coconut cream for smooth, dairy-free fat content. The ingredients blend into a homogeneous frosting that holds its shape well while delivering a chocolatey taste without dairy.
This frosting works well to decorate cookies or small baked goods, with about one and a quarter cups made from the recipe. It provides approximately six to eight servings at two tablespoons each.
To accommodate nut allergies, cashew butter can be replaced with sunflower seed butter. The frosting firms up in the refrigerator due to the coconut cream, so it’s best applied shortly after mixing or softened slightly before use.
Ingredients
- ⅛ cup cacao powder
- 2 tbs honey
- 3 tbs cashew butter
- 4 teaspoon coconut cream
Instructions
- Whisk all the ingredients together into a bowl until smooth.
Notes
- The recipe yields about 1¼ cups of frosting, enough for six to eight cookies with two tablespoons per serving.
- To make nut-free frosting, substitute sun butter for cashew butter.
- If refrigerated, the frosting will harden; use immediately or soften before spreading.
- Cocoa powder can be used in place of cacao powder, adjusting flavor slightly.
- Use the creamy, thick part of canned coconut milk (coconut cream), not the watery layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1mg | 0% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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