Vegan Dark Chocolate Peanut Butter Frosting

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

Ingredients

1/2 cup high quality cocoa powder
1/4 cup coconut oil
1/2 cup full fat coconut milk
1/3 cup maple syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
1/2 cup peanut butter

Makes 2 cups, enough for 24 cupcakes

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Instructions

1. Heat the coconut oil in the microwave for 30 seconds, or on stovetop on low until melted. Mix in cocoa powder and stir into a glossy, completely smooth chocolate sauce.
2. Using a medium sized bowl and an electric mixer, beat chocolate sauce with coconut milk, maple syrup, vanilla, and salt until it is smooth and creamy. Then add peanut butter and beat again until perfectly blended into a thick and smooth frosting. 3. Chill 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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