Vegan Milk Chocolate Frosting

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

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

Makes 2 cups, enough for 24 cupcakes

Find the ingredients & tools to make this recipe:

Instructions

1.  Heat the coconut oil and mix in cocoa powder. 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 almond 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.

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Photos by Brian Byllesby

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