Healthy Chocolate Frosting
User Reviews
3.6
Healthy Chocolate Frosting
Description
The Healthy Chocolate Frosting recipe relies on chilled coconut cream to achieve a thick, firm base. Combined with dark chocolate chips and warmed gently over a double boiler or microwave, the mixture melts into a smooth, creamy frosting. Vanilla extract and a pinch of salt enhance the chocolate flavor. The use of coconut cream rather than milk provides a rich texture without thinning the frosting. This preparation yields a glossy, spreadable coating ideal for cakes or cupcakes, offering a dairy-free option with a subtle coconut undertone.
The method involves careful melting to avoid clumps or burnt chocolate by stirring frequently and maintaining low heat. Adjusting with a splash of almond milk can help achieve the desired spreading consistency if the frosting is too thick initially. This frosting can complement various desserts where a dairy-free but velvety chocolate topping is preferred.
Ingredients
- ½ cup coconut cream not coconut milk
- 1 cup dark chocolate chips I used Lily's
- 1 teaspoon vanilla extract
- pinch of salt optional, sea salt
- plash of almond milk if needed
Instructions
- The night before you plan to make your frosting, place the can of coconut cream in the refrigerator to chill.
- When you're ready to make your frosting, open the can of coconut cream and scoop out just the firm cream, leaving the liquid behind. Add your coconut cream, chocolate chips, vanilla and salt to the top of a double broiler with water in the bottom. On medium low heat bring water to a boil to melt the chocolate, stirring occasionally until chocolate is smooth and all clumps are gone. If you don't have a double broiler you can create one by filling a small saucepan with an 1-2 inches of water and placing a glass or heat-safe bowl over the pot with the coconut cream and chocolate chips in it. You can also microwave by placing the chocolate chips and coconut cream in a large microwave-safe bowl and heating in 20-30 second increments, stirring in between until chocolate is melted and smooth. Make sure to stir in between otherwise your chocolate could burn and turn out clumpy.
- Transfer mixture to the refrigerator to chill for 2-3 hours or until frosting firms up. You want your mixture to be firm, but not too hard. If the frosting is too hard when you pull it out from the fridge, you might have to let it soften up at room temperature for a few minutes.
- Once frosting is firm, remove the bowl from the fridge and use a hand mixer (or transfer to a stand mixture) to whip the frosting until it’s lighter in color and fluffy. The frosting should easily spread on a cake or cupcakes, but if it’s too hard to spread, add a splash of milk or water and whip it again until a fluffy texture is achieved.
- Frost your favorite cake or cupcakes and serve.
- Keep any leftovers chilled in an airtight container in the fridge for up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Tablespoons
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 1Tablespoon | |
| Calories | 73kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 4mg | 1% |
| Sodium | 4mg | 0% |
| Potassium | 75mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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