Coconut Cream Frosting (dairy-free, gluten-free, processed sugar-free, paleo, vegan)

Oh man.  Been on the hunt for a white frosting that doesn’t use powdered sugar.  Finally found the best one.  Tried so many.  Failed at so many.  This one wins.  It is creamy, the texture is perfect, and the taste is incredible.  This will for sure be my go-to frosting recipe. Most recently I made it to put on carrot cake muffins, but it would be good on pretty much anything you wanted to frost.  I may have even consumed a few spoonfuls straight out of the fridge.  Don’t judge.  You would have too if there was a tub of this in your fridge.  Let us know what you think of this when you make it!  This frosting would also be real good on pumpkin muffins, chocolate cupcakes, blackberry bars, or spread on grahams!

Coconut Cream Frosting (dairy-free, processed sugar-free, paleo, vegan)

INGREDIENTS:
  • 1 cup full fat coconut milk (canned)
  • 1 cup maple syrup
  • Pinch sea salt
  • 5 teaspoons arrowroot powder
  • 1 tablespoon water
  • 1 1/4 cup coconut oil, melted 
METHOD:
1.  Combine coconut milk, syrup, and sea salt in a saucepan over medium heat on the stove and simmer for 10 minutes.
2.  While the mixture is simmering, combine arrowroot and water in a small bowl to make a paste.
3.  After 10 minutes, pour arrowroot mixture into saucepan and whisk enthusiastically to combine.
4.  Quickly bring to a boil, until bubbly and shiny.  Then remove from heat.
5.  Very gradually add coconut oil to mixture, blending either with hand blender, or in stand mixer with whisk attachment in place.
6.  Allow to cool for 10 minutes, then transfer to refrigerator for a minimum of 2 hours (I left mine in overnight).
7.  Remove from refrigerator, and blend again until light and fluffy.  Serve immediately.
NOTE:  Due to the coconut oil in this recipe, this frosting does not hold up well in high temperatures.  If you are making this ahead of time, I would spread it on cupcakes or cake immediately after whipping, store in refrigerator, and remove cupcakes or cake about and hour before serving.  This will allow frosting to soften up a bit, but not become overly warm and melt.

 

*Use organic ingredients whenever possible.
**Adapted from Elana’s Pantry.

Chocolate Cupcakes

Chocolate cupcakes, with chocolate frosting, with chocolate chips.  Chocolate x3.  You can thank me later for sharing this recipe with you.  Once again, it is brought to you by the lovely Juli over at PaleOMG… This lady knows how to cook.  I didn’t change a thing – and I’ve made these 5+ times now, and they are soooooo tasty.  They are grain-free and dairy-free… and now that I think about it, sugar-free (they are sweetened with dates)… technically Paleo cupcakes.  Even if you aren’t a Paleo enthusiast, try these!  The texture is that of a “real cupcake” and the taste is incredible.  We brought these to some friend’s house for dessert the other night, and saw on Instagram the next morning that they ate them again for breakfast – just sayin.  Alright, with no further ado…. you have some chocolate to consume.

INGREDIENTS:
(for cupcakes)
  • 1/2 cup pitted dates
  • 3 eggs
  • 2 egg whites
  • 1/3 cup coconut oil
  • 1/4 cup canned, full-fat coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • Pinch of salt
INGREDIENTS:
(for frosting)
  • 1 cup chocolate chips (or a cut up chocolate bar)
  • 1/4 cup coconut oil
  • Pinch of salt
METHOD:
1.  Preheat oven to 350, and line muffin pan with silicone liners or paper liners.
2.  Add dates to food processor, and process until no longer chunky.  It will be a sticky mess, but what is baking without a bit of a mess?
3.  Add other wet ingredients (coconut oil, coconut milk,vanilla, eggs, egg whites) to the dates, and process until smooth.
4.  Mix dry ingredients (flour, cinnamon, baking soda, salt, cocoa) together in a bowl; add wet to dry and mix until fully incorporated.
5.  Scoop into muffin pan.  Mine usually yields about 9 cupcakes.
6.  Bake for 22-25 minutes, or until toothpick comes out clean.
7.  While cupcakes are baking, make frosting by melting coconut oil and chocolate chips on the stove over low heat, until fully combined.  Stir in a pinch of salt.  Until cooled, this mixture will be VERY runny.  It helps to put it in the refrigerator for a few minutes until it has thickened up a bit and is spreadable.
8.  Allow cupcakes to cool completely before frosting.
9.  Frost, top with chocolate chips, and eat em all up.  Or share with your friends.  That would be better.

 

*Use organic ingredients whenever possible.
**Recipe taken from PaleOMG.