Vegan chocolate icing
Real chocolate flavour, plant based chocolate icing made with unrefined sugar
Ingredients
- 100 grams unsweetened cocoa powder
- 30 grams melted coconut oil
- 30-60 grams maple syrup agave nectar, coconut or date syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon instant coffee granules dissolved in 1/2 teaspoon of hot water (add the salt here if using)
- tiny pinch fine salt dissolved in a bit of water ( 1/4 teaspoon)
Instructions
- Heat the coconut oil, but be careful not to burn it
- Add your choice of unrefined sugar
- Add the cocoa powder, in stages to prevent it from flying everywhere.
- Add salt and coffee granules (if using) to a 1/2 teaspoon of hot water and let to dissolve.
- Mix the salt and coffee into the mixture
- Adjust the taste and consistency by adding more unrefined sugar if needed.
- Cream the chocolate icing to make it a bit lighter and creamier. If you have an electric whisk, whisk the icing for 5 minutes or so.
- Use straightaway or keep in airtight container in the fridge for up to 2 weeks.
