A non-too-sweet, rich and creamy chocolate frosting with way less guilt than traditional frostings. This one compliments the cake rather than overwhelming it!
- 6 ounces silken tofu
- 1/3 cup semi-sweet chocolate chips, such as Lily’s or Lakanto brand
- 1/4 cup raw cashew pieces, soaked overnight
- 3 Tbsp. refined coconut oil
- 2 Tbsp. cacao powder
- 1 Tbsp. bourbon maple syrup or regular maple syrup
- 1 Tbsp. vegan chocolate syrup, such as NuNaturals Cocoa Syrup
- 2 tsp. vanilla extract
- 1/8–1/4 cup non-dairy milk
- In a high-speed blender, add the silken tofu, cashews, maple syrup, cocoa syrup, vanilla extract, and non-dairy milk (start with the smaller quantity). Pulse a few times.
- In the top of a double-boiler, add the chocolate chip, coconut oil, and cacao/cocoa powder. Turn the heat the medium-low and stir occasionally until completely melted and smooth.
- Add the melted chocolate mixture to the mixture in the blender and process until silky smooth. Add the remaining non-dairy milk if needed. Scrape frosting into a small bowl, cover with plastic wrap and place in the refrigerator until ready to use.
Before I spread the frosting onto the cake, a pop it into the refrigerator to firm up. If you work with it right away, the frosting will slide down the sides of the cake. If necessary (depending on how hot the day and/or your kitchen is), work in stages to frost the cake, returning the cake and the frosting to the refrigerator.
Add peppermint extract for a minty version; or throw in a healthy dollop of natural, unsweetened peanut butter.
Keywords: chocolate, frosting, icing, easy, quick, dessert, cake