Paleo chocolate frosting made with just two ingredients: coconut milk and dairy-free chocolate chips! Incredibly simple to prepare, and it can be used as a paleo chocolate mousse or a paleo chocolate fruit dip too!
Have you ever wished you could create a healthier, less processed version of your favorite chocolate frosting? Well, now you can! And it takes only TWO simple ingredients: coconut milk and dairy-free chocolate chips (or paleo chocolate)!
SEE HOW TO MAKE THE FROSTING
As a bonus, I’m sharing THREE different ways to use this recipe: chocolate frosting, chocolate mousse, or a delicious dip for fruit, graham crackers, or anything you crave.
First, let’s go over HOW to make this delicious, fluffy, thick paleo chocolate frosting (or dip! or mousse!).
It’s straightforward: all you need is full-fat coconut milk or coconut cream and chocolate chips. I prefer dairy-free chocolate chips (like Enjoy Life brand). I also like using coconut cream, but it can be hard to find. If you can’t find it, simply use TWO cans of full-fat coconut milk (but only use the solid part and discard the liquid!) Don’t worry, I’ve included instructions in the recipe.
Basically, add the chocolate chips and coconut milk to a pot over low heat, stirring often until fully combined and the chocolate is completely melted. Then transfer to a bowl, cover, and refrigerate overnight to firm up.
The next day it will look like this. SO FLUFFY AND THICK AND EVERYTHING YOU’VE EVER DREAMED ABOUT.
Whip it with a mixer on high (just like whipped cream!). Then immediately spread over a cake, spoon into jars for chocolate mousse, or pour into a bowl for a fruit dip. SOOOO GOOD.
ME LIKEY.
DAMN THAT FRUIT LOOKS SCRUMPTIOUS.
Or maybe you want it as chocolate mousse? The easiest, fanciest-looking dessert. Top it with some berries. Ohhhh you fancy!
Or slather it over a very delicious PALEO CHOCOLATE CAKE. Everyone you know will thank you.
Now I’ve convinced you to make this easy paleo chocolate frosting, haven’t I? The cake did you in. Don’t deny it.
I hope you love this recipe as much as I loved making it for you! xo.
Two-Ingredient Paleo Chocolate Frosting (plus TWO other ways to use it!)
Author: Monique of AmbitiousKitchen.com
Recipe type: Dairy Free, Paleo, Vegan
Prep time: 8 hours
Total time: 8 hours
Sections
Ingredients
- 1 (15 ounce) can coconut cream
- 1 1/2 cups dairy free chocolate chips (I use Enjoy Life brand)
- Start by making the frosting: Add the coconut cream, chocolate chips, and a pinch of salt to a small pot over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap, and refrigerate for 6–8 hours or until firm. Overnight is best! You can also prepare this step a few days ahead.
- Scoop the hardened chocolate coconut cream mixture into a large bowl. Use a hand mixer or stand mixer to beat until peaks form and the frosting is light, fluffy, and creamy. Use immediately on a cake. Or spoon into small mason jars for chocolate mousse, or into a medium bowl for a fruit dip.
- Store frosting in the refrigerator when not in use. After frosting a cake, it will be fine at room temperature for 1 day, but will harden.
If your frosting seems too thin, you can return it to the fridge for a bit after whipping. I didn’t have any issues, but it depends on the brand of coconut cream. To ensure a THICK frosting, I recommend pouring out about 1/4 cup of the liquid from the can.
If you can’t find coconut cream, feel free to use two cans of FULL FAT coconut milk. Use only the hardened part and discard the liquid. That will give you a nice, fluffy thick frosting!
ambitiouskitchen.com
