2-Ingredient Paleo Chocolate Frosting (plus TWO other ways to use it!)
Total Time
8 hours
Prep Time
8 hours
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 1 (15 ounce) can coconut cream or full-fat coconut milk
- 1 1/2 cups dairy free chocolate chips
How would you rate this recipe?
Preparation
Step 1
Drain all of the liquid from the coconut cream and reserve each in two separate containers: one for the liquid and one for the coconut cream. Chill both containers in the refrigerator for at least an 1 hour.
Step 2
Add chocolate chips and a pinch of salt to a small pot and place over low heat. Stir until melted. Alternatively, you can place the chocolate in a microwave safe bowl and microwave in 30 second increments, stirring in-between until chocolate is completely melted.
Step 3
Transfer melted chocolate to a medium bowl and whisk in the cold coconut cream (not the reserved liquid) until completely smooth. Cover with plastic wrap and place in the fridge to harden at least 2-4 hours or until hard and cold. You can also do this portion a few days ahead of time and refrigerate.
Step 4
When chocolate is hard and cold, use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. If the mixture is too hard to whip, add a couple of tablespoons at a time of the reserved coconut cream liquid to the mixer and beat until it comes together and resembles frosting.
Step 5
Use immediately on a cake or cupcakes or pour into small mason jars to use as chocolate mousse or into a medium bowl for a fruit dip. Makes about 2 cups of frosting.
Step 6
Frosting should be kept in the fridge when not being used. After you frost a cake, the frosting will be good at room temp for 1 day, but will harden.
Step 7
Save recipe for the next time?
