Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
DARK CHOCOLATE FROSTING
Dairy-free
Makes about 3/4 cup
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
About WardehWardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.
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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 – 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!
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!
Thanks, Wardeh!
.-= Mindy´s last blog post… as I bombard you with photos =-.