all, Dessert

Vegan Chocolate Frosting

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Enjoy life with this creamy, thick and hearty yet totally oil-free and refined sugar free vegan chocolate frosting. This vegan frosting is super easy to make and is ready in 10 minutes.

This gluten-free chocolate frosting has no added oils, not even coconut oil. Instead, the thick consistency is achieved with the help of coconut puree and ground chia seeds, both whole food ingredients. Now, most frosting recipes I’ve found online, use vegan butter as main ingredient, which is super refined foodstuff, not good for our precious bodies at all! So, I definitely steer clear of such ingredients and use wholesome alternatives instead.

 

Now, besides being super easy to make, this gluten-free vegan frosting is also known for its’ versatility – scroll down for ideas on how to use this chocolate frosting.

To sum it up, this vegan chocolate frosting recipe is so awesome because it’s:

  • Just so healthy!
  • Oh-so-gooey and delicious.
  • Super easy to make.
  • Created to hold its’ shape.
  • So versatile!
  • Totally dairy milk free.
  • Refined sugar free.
  • Vegan butter free.
  • Oil-free.
  • Gluten-free.
  • Candida diet friendly.
  • Low glycemic.
  • Peanut-free.
  • Soy-free.
  • Grain-free.

Vegan Chocolate Frosting

Vegan Chocolate Frosting

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 50g (1.8oz) additive-free tahini (sesame seed butter)
  • 90G (3.2oz) 18% coconut milk
  • 200g (7.05oz) additive-free oat milk
  • 1½ tbsps. (11g, 0.4oz) ground chia seeds
  • 25g (0.9oz) additive-free coconut puree (manna)
  • 85g (3oz) carob powder
  • 15g (0.53oz) fat-reduced cocoa powder (or regular)
  • 2 tsps. (5g, 0.2oz) cinnamon
  • ¼ tsp. Himalayan salt

Instructions

Process all ingredients in a blender or with immersion blender until
smooth. It’s easier if you have the nut or seed butter at room
temperature. Also, if you use immersion blender, give the ingredients a
stir with a spoon before you start processing.

Tips on my vegan chocolate frosting recipe:

  • Feel free to use any nut or seed butter instead of tahini, e.g. almond butter, peanut butter, sunflower seed butter, cashew butter, or hazelnut butter.
  • Should you opt for naturally not sweet plant milk such as almond milk or soymilk, add a sweetener of choice.
  • I don’t recommend substituting coconut puree as it helps the frosting to set when it’s cooled. It is especially important when frosting cakes.
  • If you feel that there’s not enough sweetness for your taste, add any preferred sweetener (about a tablespoon should be enough). For those struggling with Candida overgrowth or unstable blood sugar, I’d suggest birch xylitol or liquid stevia. Other can also consider date sugar, coconut palm sugar, coconut nectar, yakon syrup, agave syrup or maple syrup.
  • Another option to make the frosting a bit sweeter is to use more carob and less cocoa powder, e.g. 90g of carob and only 10g of cocoa.
  • You can use either regular cocoa powder or fat-reduced version.
  • Store this chocolate frosting in a sealed container or glass jar in fridge for up to 5 days.

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