Dairy-Free Chocolate Fudge Frosting

This frosting is super-easy to make, not overly sweet, yet rich and chocolatey.  I adapted it from a recipe in Sweet Laurel by Laurel Gallucci and Claire Thomas that uses maple syrup as its sweetener. I love maple syrup, but sometimes I want a little more sweetness, so I substitute coconut nectar, a lower-glycemic sweetener than refined sugar, for all or part of the maple syrup. To make it even sweeter, I added a little liquid stevia.

I use cashew butter to make this frosting. But you can substitute any type of nut butter. Use the best baking chocolate you can find, for the richest chocolate flavor.

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Dairy-Free Chocolate Fudge Frosting

By Springhouse Turtle

Prep Time: 20 minutes Total Time: 20 minutes

Coconut milk, coconut oil and cashew butter carry the rich, dark chocolate flavor in this buttery-tasting dairy-free fudge frosting.

Ingredients

• 4 ounces unsweetened baking chocolate
• 1/4 cup coconut oil
• 1/4 cup maple syrup or coconut nectar
• 1/2 cup cashew butter
• 1/4 cup canned coconut milk (the thick kind, with no additives)
• 1/4 teaspoon liquid stevia (optional)

Instructions

1

In a double boiler over low heat, melt the chocolate and coconut oil.

2

Slowly stir in the maple syrup or coconut nectar.

3

Pour the chocolate mixture into a medium bowl with a lid and whisk in the cashew butter.

4

Stir in the coconut milk, cover and refrigerate for 8 hours.

5

Transfer the frosting to a stand mixer or use a hand mixer, and beat until fluffy.

6

This frosting keeps in the fridge for up to 2 weeks.

This fudgy frosting starts by melting good quality unsweetened baking chocolate (here I used Dagoba) and coconut oil in a double boiler. Stir in maple syrup, vanilla, cashew butter and coconut milk, refrigerate, and then beat until fluffy.

I used a hand mixer to fluff up the frosting. Fluffing it in a stand mixer is a bit less messy.

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