Makes: 4 cupsYou are what you eat. And I’m a big bowl of Fluffy Chocolate Frosting.
Quick Tip: Temperature plays an important role in making this frosting perfectly creamy and fluffy. As does the electric mixer. Once you’ve melted everything in step 3, the frosting goes into the freezer for 5 minutes. Then we beat the frosting (what did it ever do to us?) with an electric mixer. Next the frosting goes back into the freezer for another time out. Then back to the beating. You will know when the frosting has hit that creamy, fluffy turning point because it will turn a lighter shade of brown. And at that point you can stop beating it. Geesh.
Prep: 20 minutes Makes: 4 cups
2 cups dark chocolate
½ cup canned coconut milk, full fat
½ cup coconut oil
½ cup palm shortening
½ cup raw honey
1) In a double boiler (or a lazy chef’s saucepan-skillet boiler!), Melt all of the ingredients together. Mix often until smooth. Remove from heat and place in the freezer for 5 minutes.
2) Beat the chocolate frosting with an electric mixer. Place back in the freezer for 5 minutes and beat again. Continue this process until the frosting thickens and becomes creamy. Enjoy!
