VEGAN CHOCOLATE BUTTERCREAM FROSTING (PALEO, DAIRY-FREE)

Now, I will say that coconut sugar has a very caramel flavor. So that is one consideration. But if you’re okay with that, then fab. Coconut sugar is less refined and has a lower glycemic index, but in my humble opinion, sugar is sugar and the effects on your body are the same. As always, moderation is key.

Want to know what I do when I make this recipe? I use 50/50 coconut sugar and organic powdered sugar. It gives the chocolate buttercream this richer, slightly caramel flavor without going over the top. I also use 100% organic palm shortening (as pictured). But if you’d like to sub 50% butter (for a true buttercream) or 50% vegan butter, have at it.

INGREDIENTS

• 8 cups organic powdered sugar (or powdered coconut sugar, powdered succanat, etc)
• 1 cup raw cacao powder
• 1 cup organic palm shortening (or vegan butter or a combination of both)
• 1/2-3/4 cup almond milk, cashew milk or coconut milk
• 2 tsp vanilla extract

DIRECTIONS

1. Add all ingredients to a stand mixer and blend on low for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and blend for one minute.
2. ..............................................................................................................................................

full recipe : downshiftology.com

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