Creamy Vegan Chocolate Frosting

Name: Creamy Vegan Chocolate Frosting
Prep time: 15

5 out of 5 stars (based on 8 reviews)

15 min prep

Makes about 5 cups servings

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5 ingredients

This fabulously rich, dairy-free creamy vegan chocolate frosting tastes very good. Despite it’s healthy ingredient profile, it is still a high-calorie indulgence, so treat it as something to splurge on rather than everyday food. Use...

2 (10 ounce) packages semisweet chocolate chips
½ cup hot brewed coffee
¼ cup boiling water
½ cup light coconut milk
4-ounces silken tofu

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Nutrition Facts

Calories

2891 cals

Fat

183 g

Saturated Fat

108 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

58 g

Carbohydrates

366 g

Sugar

312 g

Fiber

34 g

Protein

33 g

Sodium

105 mg

Directions

Put chocolate in a double boiler (see Chef Tip). Stir occasionally until the chocolate has melted.
Remove from heat and stir in the hot coffee and boiling water. Whisk until completely smooth. Add the coconut milk, and whisk until completely mixed.
In a food processor, combine the chocolate mixture with the tofu. Process until smooth, about 10-15 seconds.
Transfer the mixture to a medium bowl and cover with plastic wrap. Refrigerate until look and the texture resembles cream cheese, about 1½ hours. If the mixture becomes too stiff, let sit at room temperature.
With an electric mixer, whip the frosting on high speed until fluffy and mousse-like in texture, about 1-2 minutes.
Use to frost your cake.

Chef Tips

Make your own double boiler with a sturdy saucepan and a metal bowl that fits nicely on top. Just add a little water to the bottom of the saucepan bring it to a simmer, and place the metal bowl over it. The water should not touch bowl.

Cooking chocolate doesn’t always come in chips. If you buy it in bloc form, break it into small pieces – a hammer makes the best job of this – and melt as in step 1. Make sure there are no solid lumps of chocolate left before moving to step 2.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society