There is absolutely nothing you won’t love about this really easy, velvety smooth and fudgy frosting. Just the word frosting conjures up images of pillowy clouds of decadent sweetness.
When I was growing up one of the events I looked forward to was a big sleepover held by the church where I went to ‘Crusaders’. Think Girl Guides but throw in badges for memorising bible verses and you’d be on the right track. This church was huge. In addition to the massive sanctuary where Sunday services were held it also had a gym, kitchen, and lots of classrooms and utility rooms. Kids ranging from all ages would take over the church for one night and it was such a blast.
Part of the fun was all the snacks and treats, both offered by the folks organising the sleepover and the junk food snuck in by the kids themselves. One year, me and a couple of friends demolished an entire tub of Duncan Hines frosting. Just frosting. Yikes.
Thankfully, I have matured a bit with my eating habits and have graduated to this amazing, deceptively healthy version of frosting that will cover all the allergy bases. No nuts, no dairy, no refined sugars.
But trust. You would never know it.
Creamy and thick, this frosting has all the components you are looking for without the guilt or stomach ache!
The only hard part is making sure you already have a can of full fat coconut milk in the fridge. It needs to sit overnight for the cream to separate from the coconut water. Try to look for a BPA free can when purchasing your coconut milk.
Once solidified in the fridge, you are left with this nice chunk of thick, decadent coconut cream.
Slowly melt it down with some dark chocolate chips and a touch of maple syrup and vanilla.
Stir it until all the chocolate is melted and the mixture is smooth and velvety.
Pour it into a large bowl. You will be using the beaters to whip it into your frosting later so my suggestion is to pour your chocolate mixture into the same bowl you plan on using with your beaters. Less dishes = happy food blogger! 🙂
Cover the bowl and back into the fridge it goes to harden. In the meantime, I baked up these fudgy olive oil cupcakes. Perfect little vessels for this frosting, if I do say so myself.
After the cupcakes had cooled, I whipped up the frosting and spooned it onto them. Off they were packed to share with my co-workers. The looks on the faces when I opened the container and revealed these amazing looking and tasting cupcakes was priceless.
Popularity —>skyrocketing! 😉
This recipe was lightly adapted from, the master, Angela from Oh She Glows.
Yields 1 3/4 cups
- 1 can full-fat coconut milk, refrigerated overnight
- 1 ½ cups dark chocolate chips
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- After the coconut milk has chilled in the fridge overnight, flip the can over and open. Pour off the water and transfer the solid white coconut cream into a small pot. Add the chocolate chips and over low heat, gently melt the coconut cream and chocolate together over low heat. Stir frequently. Once has melted together stir in the maple syrup, vanilla and pinch of salt. Mix it well
- Transfer this mixture into a bowl and cover with wrap. Pop it into the fridge for 2-3 hours until it firms up enough to whip into frosting
- When it’s firmed enough, whip it with a hand mixer until smooth and creamy
- Keep refrigerated