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Vegan Coconut Milk Chocolate Fudge Frosting

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Vegan Baking Tip:
To keep caramel from crystallizing, add about 2 Tablespoons agave syrup or corn syrup to your caramel ingredients to keep your caramel from crystallizing after it cools.

 

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Vegan Coconut Milk Chocolate Fudge Frosting


Ingredients:

¼ cup virgin coconut oil
1 ½ cups sugar
¼ cup unsweetened natural cocoa powder
¼ teaspoon sea salt
½ cup coconut milk
1 teaspoon vanilla extract


Melt the coconut oil in a medium heavy-bottomed saucepan.

Stir in the sugar, cocoa powder, and salt.

Add the coconut milk, stir well, and bring the mixture to a boil. Adjust the heat to a steady but gentle boil and cook for 5 minutes, stirring often. The mixture should begin to thicken.

Remove from heat and stir in vanilla. Set the chocolate mixture aside to cool for about 20 minutes.

Beat the frosting until it thickens (about 20 strokes with a wooden spoon).

Next, spread it over your cake layers.

Any leftover frosting can be poured in a pan, allowed to harden, and cut into squares like fudge.

Tip: Make sure you have your cake layers ready to ice before beginning the frosting as it will set up very quickly. If it fully sets up before you finish icing your layers, warm it slightly in a bowl set over simmering water. You could also thin it further with a few drops of coconut milk.