Recipe by Jay & Sarah, MKR Contestants
This paleo chocolate icing is to die for. Its so rich and deliciously sweet that you could eat it straight from the bowl. This recipe makes a perfect topping for cakes and slices and is made with the most beautiful nutrient ingredients.
PALEO CHOCOLATE ICING
Yield: 3 cups of frosting, enough for one 9" double layer cake or 15-18 cupcakes.
2 Cups Extra Virgin Coconut Oil (Room temperature not melted)
1 Cup Coconut Nectar, Organic Maple syrup or Honey
1 Cup Cacao Powder or cocoa
- Combine all ingredients in a food processor or a hand mixer and mix until smooth. Add additional coconut milk if you want it to be extra smooth.
- Allow the cake or slice that you will be icing to cool for 10minutes before applying the icing.
Ice the chilled cake or slice and serve immediately, or keep chilled in the fridge.
The icing will melt in a warm room if not kept cool. Feel free to change up the flavour and add a bit of cinnamon, vanilla or lemon rind.