Dairy Free Frosting
Ingredients
6 Tbsp full fat coconut cream
¼ C. tupelo honey
1 Tbsp coconut oil
1 tsp vanilla extract
⅓ C. carob powder
Preparation
To prepare coconut cream, place a can of full-fat coconut milk in the fridge overnight. In the morning, flip the can over, open the can only ¼ and drain the liquid from the bottom. Then open the can all the way, and you should be left with a very heavy cream of coconut cream. Use this for the recipe.
To melt the coconut cream and oil add to a small saucepan and heat until liquified. Add all ingredients but carob powder to the bowl of your food processor or stand mixer and whisk until smooth. Sift carob powder and add to frosting. Again, whisk until smooth, about 2 minutes on high. Pour into a bowl and refrigerate for at least an hour. When ready to use, whisk to break up clumps and make creamy. Can be stored in an airtight container in the fridge for 1 week or in the freezer for up to 6 months.
Note
If the frosting is too soft, return to the fridge for 20 minutes.
Makes enough frosting for 8×8 pan of carob brownies, a small cake, or 6 cupcakes.
