DARK CHOCOLATE FROSTING
Dairy-free
Makes about 3/4 cup
- 1/3 cup cream (from a can of unsweetened coconut milk — not light)
- 1/3 cup agave
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Mix all ingredients until smooth. For a thinner glaze, add unsweetened almond milk or unsweetened coconut milk to achieve desired consistency.
Variation: Milk Chocolate Ice Cream Sauce — Dairy-Free
© Copyright 2008 by Wardeh Harmon
Have you tried anything other than agave in this? And would raw cow’s milk work as well, do you think?
Mindy´s last blog post… as I bombard you with photos
Mindy, actually, yes! This weekend I made it with honey – only I quadrupled the coconut cream and left everything else the same. It is flexible. I think if you used evap. cane juice, it would be thicker, due to lacking the liquid sweetener – and that might be a good thing!
Mindy – I forgot to answer the bit about raw cow’s milk. I don’t think that would work. The thing about the coconut cream is it is so stiff, it will stand up. Cow’s cream won’t do that. But perhaps… maybe if you whip it and flavor it with evap. cane jucie and cocoa powder, you could make a whipped topping. That would be good!
Thanks, Wardeh!
Mindy´s last blog post… as I bombard you with photos