This is the easiest imaginable paleo / vegan chocolate frosting recipe aka chocolate coconut whipped cream. only 2 ingredients! coconut cream and hot chocolate powder. that’s it! this dairy-free, gluten-free chocolate frosting is the perfect icing on your next chocolate cake or cupcake.. How to make coconut cream vegan frosting. grab a can of coconut cream –> not milk, cream. place it in the back of your fridge for the night. it needs to get cold but not frozen. remove from fridge, open the can, drain the extra water, and flip the cold solid cream into a bowl. then whip it, whip it good!. This frosting literally takes minutes to make. hence the 5 minute frosting name. 🙂 it’s also vegan, gluten free and paleo approved. this healthy frosting recipe would make a great dairy free alternative as well. the base is made from coconut butter. i highly recommend only using this frosting right before you eat it..
Save the leftover liquid to use in smoothie recipes or other baked goods. in a large mixing bowl, combine the scooped coconut cream, the vanilla bean powder, and stevia. use a hand mixer to beat.... 2 tsp vanilla. 4 tbsp arrowroot powder — where to find. 4 tbsp coconut flour — where to find (tip from a reader: you can also use coconut milk powder for a smoother consistency, i tried this and it was awesome, but i used 5 tbsp instead of 4) 4 tbsp coconut oil, melted. 1/4 tsp sea salt.. Using an electric hand mixer, beat the shortening and coconut oil until smooth and fluffy. add in the honey and beat on low until combined, then add tapioca, vanilla and sea salt and beat until creamy. frost cupcakes immediately, or store frosting in the refrigerator until ready to use..
