This is freaking amazing. I never knew frosting could taste this good and still be healthy.
There are only 3 ingredients needed and the result is pure, creamy chocolate bliss. I had to restrain myself from licking the entire bowl clean.
By the way, this awesome looking cake here? Made it for my brother’s birthday and he ate 3 slices in the same day! (Since I was preparing the games for his party, I practically lost my voice shouting the rules to all his friends.) I might just post the cake recipe later on. I also have lined up a single serving cookie recipe… 🙂 Love keeping you guys in suspense.
Healthy Chocolate Frosting
So delicious!!! Just try not to lick the entire bowl clean. This has the same texture as ganache and buttercream.
Adapted from: Paleo Chocolate Frosting-Elana’s Pantry
2 cups (350 g) dark chocolate, chopped into chunks
2/3 cup (139 g) coconut oil
1/4 cup whipping cream, optional
- Melt dark chocolate and coconut oil in a medium saucepan over medium heat. Pour the very liquid mixture into a mixing bowl and refrigerate for 30 minutes to an hour for the coconut oil to harden. You should have a 1 inch hard ring of chocolate around the sides. If the mixture has hardened all the way, let stand at room temperature for a few hours.
- Scrap the sides down and using preferably a blender, but a stand mixer (or hand mixer) could work too, beat at high speed until creamy. The texture of the frosting should be soft and spreadable. If it is too hard, add some whipping cream and beat at high speed again until the mixture is not hard.
- Spread over 2-layered cake or 16 cupcakes like you would do with chocolate ganache or buttercream. Enjoy! Can be refrigerated after being frosted on the cake or cupcakes, but let rest at room temperature for 30 minutes to soften up before eating.