I added about half a cup of coconut cream to the fondue I made yesterday, and ran it through the blender (single serve cup on the Ninja). Look what happened! It became an awesome dairy free, low carb chocolate frosting (and you can even argue that it’s healthy, because it’s packed full of good nutrients…just high in calories)! This will be perfect for birthday cakes! Don’t tell anyone, but I put it on top of one of those Double Chocolate Madness Cookies from the other day. It actually tastes really good on it’s own, too…should I call it chocolate soup? Yum!
Before we get to the recipe for the paleo frosting I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Here are the ingredients for the frosting:
- About 3 oz 70% Cocoa Bars (amount is approximate…use it to taste)
- 1/2 Cup Raw Pecans
- 1/2 Cup Raw Sunflower Seeds
- 1/2 Cup Coconut Cream
- 1 Tsp Vanilla
- 1/2 Tsp Cinnamon
- 1 Tsp Raw Honey
- 1/2 Cup Coconut Cream (I know I wrote coconut cream twice, but save this half cup for later)
Melt the chocolate in a double boiler (microwave is fine, too…heat in 20 second intervals, stirring in between, until melted).
Place the nuts, 1/2 cup coconut cream, vanilla, honey, and cinnamon to your food processor or blender, and process until smooth. Scoop the nut mixture into the chocolate and stir it all together. Let the fondue cool in the refrigerator for a few hours.
Once the chocolate mixture has set up, place it and an extra half cup of coconut cream in your blender, blend it, and refrigerate for half an hour.
Keep the frosting and anything you have frosted with it in the refrigerator until you’re ready to serve it. If this stuff gets to room temperature it may melt.