High Protein Vegan Tofu Chocolate Frosting

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

1/2 cup hot water
1/2 cup coconut sugar
1 cup dark chocolate chips
12.3 oz. (349g) silken tofu
1 teaspoon vanilla extract 

Makes 3 cups, enough for 24 cupcakes

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Instructions

1. In a small pot combine coconut sugar and water. Heat on the stovetop until boiling. Let simmer for a few minutes while stirring. Remove from stove and pour in chocolate chips. Let sit 5 minutes until chocolate is melted. Stir into a glossy, smooth chocolate sauce.
2. Using a medium sized bowl and an electric mixer beat the tofu and vanilla until it is smooth and creamy. Pour in the chocolate sauce and finish mixing for one more minute.
3. Chill frosting in the refrigerator for at least 2 hours before using to frost your favorite cake or cupcakes. I use a piping bag with my frosting. But this frosting can simply be smoothed onto a cake using a butter knife.
4. Store in freezer for up to 2 months or refrigerate for up to one week.

Photos by Brian Byllesby

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