Chocolate Almond Frosting
1/3 cup cocoa or raw cacao powder
1/4 cup maple syrup
1/4 cup coconut milk
1/4 cup almond butter (make your own at home for a LOT less money!)
1/4 teaspoon instant espresso powder
1/8 teaspoon almond extract
1. In a bowl, combine cocoa powder and maple syrup; stir until cohesively mixed.
2. Add the coconut milk and blend well. Add the almond butter and blend until no lumps remain.
3. If the frosting is too thick for you but plenty sweet, add more coconut milk. If it is too thick but not sweet enough, add more maple syrup. If it is perfectly sweet and needs to be thicker add more almond butter. Just play around with the ratios until you get the consistency you want.
4. Stir in the espresso powder and almond extract, adjusting to your taste and frosting quantity.
This is much less sweet and rich tasting than a frosting with confectioner's sugar and for me, a little goes a long way. I do not feel that the coconut flavor is prominent at all. This can be done by hand or in larger quantities in a food processor or mixer.
Source of recipe: I wrote this recipe out of a need just now for a frosting with no refined sugar or oil. This is delicious!
SO HOW'D IT GO?
As I wrote when I submitted this recipe, all of the amounts given are approximate. The Veg Web editors went a little crazy leaving stuff out :( This will frost up to 12 cupcakes being VERY judicious. I also wrote that this may taste "Almond Joy"-esque to some, I didn't state that I just didn't feel that the coconut flavor isn't prominent at all. If you like Almond Joy candy bars (like I do) you could make mini coconut macaroons to place on top or sprinkle some shredded coconut on the frosted cupcakes. Have fun playing around with this!