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I got back into the kitchen today and had that what-will-I-cook-now look on my face. Veggie spaghetti Bolognese maybe? Hmmm not really, I wanted to try something new. And right when I was about to ask my husband Scott what he feels like eating, I spotted the vegan banana bread I made earlier today.
It looked lonely, so guess what? I got the idea to experiment and try out some new recipe for dairy-free chocolate frosting. The thing is that I actually didn’t have a proper recipe for this, I made it up on the go. Yeess, that sounds fun!
Finger-Licking Good Dairy-Free Chocolate Frosting
I had no idea how this frosting would turn out; I thought that decadent dark chocolate and velvety coconut cream make a good combo for a frosting.
A side note but an important one – choosing a good-quality coconut cream is not an easy job guys. I often find myself in supermarkets grabbing a can of what I think is coconut cream only to discover the can actually has some mixture of 20 or so ingredients. What I do next is go to another aisle and try to find something closer to nature; so, what I’m happy with is a can of coconut cream that has nothing more than coconut and maybe guar gum, I can work with that.
Anyways, let’s go back to the dairy-free chocolate frosting, which I really hope will be as gorgeous as I want it to be. What I did first was melt the chocolate. I always choose high-quality chocolate because guys, our bodies deserve only the best ingredients, ingredients as nature intended them to be. For this recipe, I chose dark, dairy-free chocolate that is 70% but you can choose a darker one if you wish. When the chocolate melted, I let it rest for a couple of minutes just to cool down a bit and be ready to be added to my food processor.
The next ingredient is coconut sugar, and I was actually not really sure if I should add it or not. To keep the very fine texture of this frosting, I decided to grind it (you can use your blender for that as I did). Then I added a tablespoon of sugar and pulsed a couple of times; feel free to add more if you want your frosting to be sweeter.
It was an experiment but I’m really happy with the outcome. The frosting was really rich in taste, sweet but had that pure, dark chocolate kick. It was very very thick so that I even didn’t have to put the cake in the fridge until the frosting sets. And it was really shiny and looked decadent… The experiment was successful.
Try it out yourself! The recipe is below or you can take a look at the video on how this new recipe came into being.
Dairy Free Chocolate Frosting Recipe!
Ingredients
- 200 grams Dark Chocolate
- 1 cup Coconut Cream
Powdered Coconut Sugar, to taste
Method
- Melt the chocolate and let it cool down a bit.
- Add the coconut cream to your food processor.
- Press the play button and drizzle in the melted chocolate.
- When the chocolate and coconut cream are combined, add the coconut sugar.
- Pulse a couple more times to incorporate the sugar into the frosting.
- Let rest in the fridge to thicken up for 30 min.
- Flood your favourite cake with this gorgeous frosting.
Don’t forget to let me know how your dairy-free chocolate frosting turned out. Waiting for your Facebook photos.
Love,
Chef Cynthia Louise xx
