Coconut Cream Chocolate Frosting Recipe
A real food chocolate frosting that is the perfect balance of creamy, smooth, spreadable, and semi-stiff!
1/2 cup Artisana Coconut Butter – or other raw coconut butter/cream
2 tablespoons cocoa powder
1/4 cup maple syrup, grade B
1/2 teaspoon vanilla
2 to 4 tablespoons raw milk or coconut milk, to thin to desired consistency
Blend all ingredients in food processor or blender until smooth, adding the milk one tablespoon at a time. Let the food processor run long enough to gently warm and smooth the frosting (one to two minutes in a cooler room temperature when the coconut butter will be quite hard; less in warmer room temperatures).
Spread on cooled cake. If too firm when chilled, allow to warm up in a water bath until spreadable.