Refined Sugar-Free Mocha Frosting is thick and creamy with a slight coffee flavor. This frosting is yummy and decadent. Incidentally, this recipe is quick and easy to make. Not to mention that it is vegan, paleo and raw. Anyway, I created this recipe to top my Dairy-Free Coffee No-Bake Bites. Chill for at a minimum of an hour. Before, adding it to a pastry bag and decorating any cake, cupcake or other divine desserts.
This frosting is unlike any I have ever made before. Raw food recipes often use Cashews. However, I am not fond of cashews and figured it was worth a shot to try something different. Moreover, frosting is usually made with a lot of sugar. In all honesty, while this frosting does not have a lot of sugar it is still sweet and delicious.
Refined Sugar-Free Mocha Frosting Notes:
At any rate, I have always felt that American food has an overabundance of sugar. Indeed, I tend to reduce my sweeteners in the recipes I make.
Above Refined Sugar-Free Mocha Frosting is made from ingredients that most people who are grain-free readily have in their pantry. Feel free to use any Cocoa or Cacao. Indeed, Dutch cocoa or cacao will give this frosting a different flavor. Not only was this frosting really yummy on top of dessert it was also good enough to eat by the spoonful. Each serving is 2 tablespoons.
Refined Sugar-Free Mocha Frosting
1 cup of canned unsweetened coconut milk
2 tbsp instant coffee
2 cups almond flour
1/4 cup maple sugar
1 tsp pure Madagascar vanilla
1 tbsp melted coconut oil
4 tbsp powdered cocoa
First, in a separate bowl combine coconut milk and instant coffee and set aside for 20 minutes. Second, place almond flour, coconut milk with coffee, maple sugar, vanilla, melted coconut oil, and cocoa into a food processor and blend until completely and thoroughly combined.Remove from food processor and place inside a sealable container and place in the fridge. Let chill for one hour. Remove and place into an icing bag and pipe frosting onto cake or cupcakes.
Refined Sugar-Free Mocha Frosting
- 1 cup canned unsweetened coconut milk
- 2 tbsp instant coffee
- 2 cups " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/4 cup maple sugar
- 1 tsp pure vanilla
- 1 tbsp coconut oil
- 4 tbsp powdered cocoa
- First, in a separate bowl combine coconut milk and instant coffee and set aside for 20 minutes.
- Second, place almond flour, coconut milk with coffee, maple sugar, vanilla, melted coconut oil, and cocoa into a food processor and blend until completely and thoroughly combined.
- Remove from food processor and place inside a sealable container and place in the fridge. Let chill for one hour.
- Remove and place into an icing bag and pipe frosting onto cake or cupcakes.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||5 %|
|Saturated Fat 1 g||6 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 3 mg||0 %|
|Potassium 7 mg||0 %|
|Total Carbohydrate 4 g||1 %|
|Dietary Fiber 1 g||4 %|
|Sugars 2 g|
|Protein 1 g||2 %|
|Vitamin A||1 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|