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: 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