Some recipes are discovered out of laziness, some out of necessity, these two reasons are normally interlinked – i.e. I have run out of something and I can’t be bothered to go to the shops…Or like in this case and I had already been to the shops and got ingredients but discovered I was short of butter when I got back. Coconut oil on the shelf. To Google for a recipe – courtesy of OneGreenPlanetIngredients⅓ cup cocoa powder½ cup water¼ cup maple syrup (you can leave this out if necessary)1 tablespoon granulated sugar1 tablespoon powdered sugar1 tablespoon coconut oilPinch of saltMethod1. Combine all ingredients in a small saucepan over medium heat.2. Whisk together while mixture starts to thicken and slightly bubble, this should take about 4-5 minutes.3. Reduce heat to low and continue whisking for another 2-3 minutes, or until frosting is thick.Let cool slightly before using.I added this particular icing to a standard chocolate sponge i.e. eggs, butter etc and the original recipe is paired with a vegan brownie recipe. It’s a versatile addition to any repertoire. My only advice is that you make sure you allow it to cool a bit before you use it…my sponge melted slightly in the middle – not a huge drama – but something to be noted. So as always I hope you enjoy the recipe and let me know if you have any thoughts.
Source: Dairy Free Chocolate Fudge Icing
If you would like to grab a copy of my book and support my writing it is available in both print and kindle version check out the links below. Donate to your favourite charity when you buy my book using Amazon Smile!