Maple Vanilla Chocolate Frosting

If you are skipping the dairy, but still want buttercream icing on those cupcakes, try this Vegan Chocolate Frosting on for size. It is so creamy and fudgy that you won't believe there is no butter at all. Trust!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 0

Chill 3

Total Time 3 15

Servings

Calories 263kcal

Author Sharon Rhodes

Ingredients

1 can full-fat coconut milk refrigerated overnight
1 ½ cups dark chocolate chips
2 tbsp maple syrup
1 tsp pure vanilla extract

Instructions

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

Nutrition