You have to make this chocolate frosting to understand how ridiculously delicious it is. It has such a rich, chocolaty taste you don’t even miss the white refined sugar or high fructose corn syrup versions. This paleo-friendly frosting works well on cookies, cupcakes, cakes, broccoli…really anything. Enjoy!
1 cup chocolate chips (I use Enjoy Life or Equal Exchange semi sweet chocolate chips)
1 tablespoon vanilla
1/2 cup oil (I like sunflower oil or coconut oil- but be warned, if you use coconut oil you will definitely notice the coconut flavor which can be very tasty but doesn’t always go well with every dessert so make sure you blend your flavors well)
2-3 shakes of sea salt (a pinch)
I recommend using a double boiler to melt your chocolate chips over a medium heat. If you don’t have a double boiler use a small sauce pan over a low heat.
Combine all of your ingredients in your pain stirring frequently until chocolate chips are completely melted and ingredients are well combined.
Once melted, pour into a glass bowl/pyrex dish and place into the freezer for 35 minutes. Your chocolate will be cool and some hardening may occur. This is good.
Transfer into a large bowl or your stand mixer and whip with your mixer on medium-high speed for 5 minutes.
And here is what it looks like at 5 minutes.
Notice how it is fluffy and lighter in color at 5 minutes? That is what you are going for.
Keeps refrigerated for 5 days (but really, who can keep frosting in their fridge for 5 days?! That is just craziness.). Makes enough for 18 cupcakes or 1 full cake.
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