VEGAN CHOCOLATE FROSTING

How to make rich, creamy, fudgy, decadent, dairy-free vegan chocolate frosting for cake or cupcakes.

WHAT’S In VEGAN CHOCOLATE FROSTING:

– 1 cup full-fat unsweetened coconut milk (canned) – 6 oz. unsweetened chocolate, chopped (I used Guittard) – 6 tablespoons unsalted vegan butter (Earth Balance) – 1 teaspoon vanilla extract

INSTRUCTIONS

Using as much coconut cream as possible, add the coconut milk to a small saucepan over medium-high heat.

1:

Stir in the chopped chocolate, vanilla, and butter.

2:

Transfer to the bowl of a mixer and add the powdered sugar and salt.

3:

Mix on medium-high until smooth and creamy, and then one minute longer, scraping down the sides as needed.

4:

Set aside at room temperature (or refrigerate to speed things up) until thickened and spreadable.

5:

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