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
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