Chocolate Buttercream Frosting {dairy free}

Update: I'm recommending you use coconut cream from the top of a refrigerated container of coconut milk. Coconut milk thickness varies, and some have reported that their frosting doesn't firm up enough. For the coconut cream, use full-fat coconut milk that has been refrigerated for at least 24 hours and use mostly the cream part of the milk that rises to the top. If you need to thin the frosting a bit, you can add a bit of the leftover coconut milk.

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 ½ tablespoons cocoa powder, 3 tablespoons maple syrup, 1 tablespoon almond butter, and 3 tablespoons coconut milk.

Servings: servings

Calories: 122kcal

Ingredients

¼ 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 cream the cream from the top of a container of full-fat coconut milk (see recipe notes)
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