Tuesday, February 28, 2012

Divine Vegan Chocolate Frosting

I was looking through my recent posts yesterday and noticed something a little upsetting - it's been a while since I featured any chocolate on the blog. Given the usually faithful presence of chocolate in my life, this is a sad thing - but fret no more, I'm here to remedy that deficiency.


The truth is, I've been trying to eat a little healthier lately which, for me, means less baking. It's a sad, sad fact. Which is why it's a good thing that this treat doesn't need much justification, and absolutely no baking at all (I'm good at loopholes, no?). In fact, it's made with such wholesome ingredients, and so little added sugar, that it might even be considered healthy (am I pressing my luck yet?).


This recipe comes to us from the lovely and endlessly creative Chocolate Covered Katie (isn't this girl just the queen of raw and vegan desserts?). She serves hers as frosting shots, modeled after the trendy treat from Sprinkles Cupcakes, but whether you scoop it out of a shot glass or use it to top a rich, vegan chocolate cake, this confection is equally divine.


Do we have time for a little confession? Okay, so the frosting pictured here never actually made it into cute little shot glasses (I had another plan for it - which I'll reveal tomorrow), but I can attest to the fact that it tastes good by the spoonful, too.


Divine Vegan Chocolate Frosting
adapted from Chocolate Covered Katie

1 can regular coconut milk (light versions won't work, here)
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional - a mint version would be great, too!)
Sweetener to taste (sugar or sugar substitutes will work)

Open an unshaken can of coconut milk and allow to stand, uncovered, in the fridge overnight. (If you're worried about spills, you can transfer to a bowl, but don't cover it and, whatever you do, don't shake it). This should allow your coconut milk to become very, very, very thick (think chilled butter consistency).

Once your milk has thickened, scoop the thick top layer into a medium mixing bowl, using a spoon. The coconut milk will have separated, leaving a watery mixture at the bottom of the can. For extra thick frosting, try to add as little of this watery bit as possible (a spoonful or two is fine - the rest can be added to curries or mixed into a refreshing milkshake). Stir in the cocoa, extracts and sweeteners until smooth and well combined.

Pipe into shot glasses and serve immediately, or use to frost your favorite cake. Store frosted cake in refrigerator until about 10-15 minutes before serving.

A few notes: As you can see, the basic ingredients for this treat are coconut milk, cocoa powder, and vanilla extract, sweetened to taste with your sweetener of choice. This gives you some leeway to make the frosting natural or low calorie. You can also adjust the consistency by adding some of the reserved coconut 'water' - or save it for tomorrow, because...

Tomorrow, I'll show you how to take this frosting to the next level - transforming it into an elegant, easy vegan dessert!


P.S. If you've never Googled 'frosting shots' you really, really should. Just go straight to Google images. Oh, beautiful, beautiful sugar!


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17 comments:

  1. I like when things that taste great can be good for you too;p

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    1. I agree - it rarely happens so I'm happy when it does!

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  2. I love this idea! I absolutely LOVE butter, but I imagine this frosting has a delicious flavor.
    ~JiMele of Chili & Cornbread

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    1. I like butter-based frostings, too, (particularly this one: http://www.travelingspoonblog.blogspot.com/2012/01/best-frosting-pioneer-womans-ever-had.html) but this is a nice change of pace!

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  3. I tried this, and it was delicious, but it never got nearly as thick as the ones you guys have. I'm wondering if I got bad coconut milk.

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    1. That's definitely possible - if it doesn't thicken completely it's still good for mousse, but you might have to try again for the frosting. Make sure to leave your can completely uncovered in the fridge - and for at least 12 hours or so (I probably waited about 18, for the frosting pictured). Also, make sure you don't shake the can at all beforehand. If you did all of these things, I'm sure it was the coconut milk - don't give up and hopefully it will work next time!

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  4. Love this! We just posted our Kitchen Fun and Crafty Friday link party and would love for you to stop by and share this...http://kitchenfunwithmy3sons.blogspot.com/2012/03/kitchen-fun-and-crafty-friday-link.html

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  5. I'm confused..is cocoa powder vegan? I was at the store today looking for cocoa powder, which I chose, they also had carob powder which I know is vegan..but why have carob powder if cocoa powder is vegan? Can you explain this? Anyways this looks so yummy and I have just ventured over into vegan land! Thanks for sharing!!! I'll have to make this!!!

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    1. Good question, Bridget! Both cocoa powder and carob powder are vegan. The main difference seems to be that carob contains no caffeine, so it's a good substitute for those who are abstaining from caffeine and also those who are allergic to chocolate. It also has a very slight difference in flavor, which some people may prefer. Bottom line: you're fine to use the cocoa powder you just bought...but if you try the recipe with carob someday, you'll have to let me know how it tastes! Enjoy!

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  6. Yes, yes. I definitely become upset if I haven't seen or heard of chocolate in a while!! :) LOL! This looks amazing! Thanks for sharing at oopsey daisy!

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  7. I sent this to a vegan friend but it looks like something even I would enjoy! Yum!

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  8. This looks so yummy. I might make this all the time. Thanks for linking up at Thriving on Thursdays. The linky party starts in just over 12 hours. Would love to see what you've been up to this week.

    Anne @ Domesblissity

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  9. Look so yummy! Thank you for linking up!

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  10. Oh yummy!! Now I have to go google those images!!


    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/

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  11. faboulous! I am a nutritionist-to-be in Toronto and will be using this recipe in my food demo assignment (with proper credit and direction to your blog, of course!!!)
    thanks!

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  12. I found it too coconut-y, so I subbed in almond milk (refrigerated, but not extra-chilled). Put in the dry ingredients and the vanilla first and add the milk very slowly. Like by the teaspoon. Don't get impatient. You won't need much. I use powdered sugar to help thicken it.

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