Chocolate Frosting/Chocolate Sauce

Name: Chocolate Frosting/Chocolate Sauce
Yield: makes enough to frost 24 cupcakes
Ingredients: 1 1/2 cups unsweetened soy milk; 1/2 cup dry soy milk powder; 1/4 cup unsweetened cocoa powder; 1 tablespoon coconut flour; 1/4 cup agave nectar; 1 tablespoon pure vanilla extract; 1 cup coconut oil; 2 tablespoons fresh lemon juice

December 9, 2011

If there’s ever a time to search out a high-end cocoa powder, it’s before you dig in and make a batch of chocolate frosting. Invest in some French Valrhona, if at all possible. It has a remarkably rich and excellent flavor. Quick tip: For a more milk chocolaty frosting, replace 2 tablespoons unsweetened cocoa with soy milk powder. For a deep, rich chocolate sauce, add 2 tablespoons agave nectar to the mix and store at room temperature instead of refrigerating.

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