3.55 5 Published Oct 31, 2021, Updated May 21, 2024
Why You’ll Love This Healthy Chocolate Frosting
Everyone needs a chocolate frosting recipe in their back pocket! It’s gluten-free, vegan, dairy-free… and still absolutely delicious. Just make sure to use vegan chocolate chips! It’s made with just three simple ingredients! Keep these ingredients in your pantry for when you need a sweet treat.
Here’s What You Need
coconut cream – we’re scooping out just the cream part from the can, not the liquid! I tried this recipe with Thai Kitchen and Native Forest and both worked well, but any brand of coconut cream works! Just make sure you look for coconut cream and not coconut milk. I will note that the Native Forest can is 5.4 ounces, which yielded 1/2 cup of coconut cream. If you use a larger can of coconut cream you’ll have leftovers, so check out my ideas below on what to do with your leftover coconut cream! chocolate chips – I used Lily’s dark chocolate chips because they are vegan and lower in sugar and calories but any chocolate chips work. Enjoy Life is a great allergen-friendly brand. pure vanilla extract – a flavor enhancer. sea salt – optional, but you can add just a pinch to bring all the flavors together.
How to Make Healthy Chocolate Frosting
The first step might be the most important! The night before you make your frosting, place the can of coconut cream into the refrigerator to chill. This makes it easier to just remove the cream and not the coconut water/juice. When you’re ready to make your frosting, open the can of coconut cream and remove just the firm cream, leaving the liquid behind. You can use this in a smoothie if you’d like! Use a double boiler to melt the chocolate, coconut cream, vanilla and sea salt. You can also microwave by placing it in a large microwave-safe bowl and heat in 30-second increments. Stir between each increment and repeat until the chocolate is melted and smooth. Make sure you don’t let the mixture burn or it won’t taste great and could be clumpy. After the mixture is smooth and well combined, place the bowl in the refrigerator to chill for 1-3 hours. You want the mixture to be firm but not too hard. If you accidentally chill it for too long, you can just let it soften at room temperature for a few minutes. When the frosting is firm, use a hand mixer or stand mixer to whip the frosting until it’s lighter in color and fluffy. If your frosting is too hard to spread, add a splash of milk and whip again until it’s fluffy and can easily spread on a cake or cupcakes!
Tips for Success
When melting the chocolate, make sure you are stirring regularly to prevent the chocolate from burning. If you are melting the chocolate in the microwave, make sure you heat in 20-30 second increments so you don’t overcook and burn the chocolate, which will result in clumpy frosting! Trust me, been there, done that! If the frosting is too hard before it’s time to whip, simply let it sit on the counter for a few minutes to soften a bit. If the frosting is too hard when you’re trying to spread it on cake or cupcakes, add a splash of milk or water and whip again until a fluffy texture is achieved.
Tips For Frosting
You can frost this in a variety of different ways! I usually just use a knife or spatula to spread the frosting on cake or cupcakes but you could also pipe it! Scoop the frosting into a piping bag or a plastic baggie. Cut the corner of the baggie and pipe out the frosting on your treats.
How to Use Chocolate Frosting
This recipe will make enough to frost about 12 cupcakes or a 8-9 inch layered cake. I’m already envisioning this on a chocolate cake or healthy chocolate cupcakes! You can never have too much chocolate, am I right?! It would also be delicious on my healthy vanilla cake, healthy birthday cake, protein mug cake or chocolate protein muffins or as a fun topping to my chocolate baked oatmeal or birthday cake baked oatmeal. The options are endless!
How to Store Leftovers
Store any leftover frosting in an airtight container in the refrigerator for up to 1 week. The frosting will firm up in the fridge so if you’re making this ahead of time to use on a cake or cupcakes at a later date you’ll likely have to whip the frosting again to achieve a fluffy spreadable texture.
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