Dairy-free frosting made with cocoa powder and coconut milk for ultra fudge goodness.
Ingredients (1/2 cup)
6 tablespoons full fat coconut cream, melted
1/4 cup coconut nectar or agave nectar or honey
1 tablespoons melted coconut oil
1 teaspoon pure vanilla extract
1/3 cup cocoa powder
To prepare coconut cream, place a can of full-fat coconut milk in the fridge overnight. In the morning, flip the can over, open the can only 1/4 and drain the liquid from the bottom. Open the can all the way, and you should be left with a very creamy mass of coconut cream. Use this for the recipe.
To melt the coconut cream and oil, either add to a bowl and microwave OR add to a small saucepan and heat until liquified.
Add all ingredients but cocoa powder to the bowl of your small food processor or stand mixer and whisk until smooth.
Sift cocoa powder and add to frosting. Again, whisk until smooth, about 2 minutes on high.
Pour into a bowl and refrigerate for at least an hour. When ready to use, whisk to break up clumps and make creamy. Can be stored in an air-right container in the fridge for 1 week or in the freezer for up to 6 months.
If the frosting is too soft, return to the fridge for 20 minutes.
Makes enough frosting for 8x8 pan of brownies, a small cake, or 6 cupcakes.
Nutrition data based off 16 servings (perfect for 16 brownies!)