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Milk Chocolate Buttercream Frosting {dairy free}

April 1, 2021 by Erica 2 Comments

Milk Chocolate Buttercream dairy freeMilk Chocolate Buttercream dairy free
While I love my recipe for chocolate frosting using heavy cream and chocolate, I like this one even more for a few reasons: It’s dairy free and it’s made with cocoa powder, maple syrup, coconut oil, and coconut milk. I can also easily adjust it to my liking.

I’ve been experimenting for a while with cocoa as the key ingredient for chocolate frosting. There are a lot of recipes out there that use unsweetened chocolate and baking chocolate, but I like to avoid the additives in chocolate bars. I’m also trying to focus on plant-based eating to minimize my impact on animals and the planet, so this hits that mark well for me since it’s made of plant-based ingredients.

And another beautiful thing about this recipe: You can work with it just like dairy-based buttercream. It can be piped using a pastry bag to create decorative frosting on cakes and cupcakes. The frosting can be at room temperature or a bit cooler. If it’s a bit on the warm side just put in the refrigerator for 10 minutes or so.

Milk Chocolate Buttercream dairy freeMilk Chocolate Buttercream dairy freeMilk Chocolate Buttercream dairy free

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Milk Chocolate Buttercream Frosting {dairy free}

If you prefer, you can use another nut, or a seed butter such as pumpkin butter or sunflower butter. Just make sure it's smooth and unsalted.
To make a smaller batch of this recipe, which I do often, cut the ingredients in half from the recipe: 2 tablespoons coconut oil, 2 1/2 tablespoons cocoa powder, 3 tablespoons maple syrup, 1 tablespoon almond butter, and 3 tablespoons coconut milk.
Servings: 10 servings
Calories: 122kcal

Ingredients

  • 1/4 cup coconut oil
  • 5 tablespoons cocoa powder
  • 6 tablespoons maple syrup
  • 2 tablespoons almond butter smooth, unsalted, roasted or raw, no additives
  • 6 tablespoons coconut milk full fat
  • pinch of salt optional
US Customary - Metric

Instructions

  • Melt the coconut oil in a glass bowl over a double boiler (saucepan with simmering water).
  • Once the oil is melted (and clear), turn off the heat and add the cocoa powder and blend well with a whisk.
  • Add the maple syrup and whisk unti well blended.
  • Add the coconut milk and whisk well again.
  • Add the almond butter and whisk the frosting for a minute or so, unti it is blended a lightly whipped.
  • Frost cupcakes and cakes. Store it covered in the refrigerator for a few weeks.

Nutrition

Calories: 122kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 3mg | Potassium: 109mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Plant-based, Quick & Easy, Vegetarian

Previous Post: « New York-Style Raw Cheesecake {dairy free}

Reader Interactions

Comments

  1. AvatarRebecca

    April 2, 2021 at 11:21 pm

    Hi there 🙂 Looks great! I’m guessing the second coconut oil mentioned in the list is coconut milk as per the recipe 🙂 x

    Reply
    • EricaErica

      April 2, 2021 at 11:43 pm

      Thanks! Already fixed that. Yes, the second is coconut milk 🙂

      Reply

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My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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