This Paleo Chocolate Frosting is super easy to make. It’s so rich and delicious that you might find yourself eating it by the spoonful! Made with just 3 ingredients –dark chocolate, coconut oil, and vanilla, it is a rich and creamy topping that will take your paleo desserts to the next level!
I designed this chocolate frosting recipe for my Paleo Chocolate Cupcakes, which my children, and their friends, have been gobbling up. I know I’ve got a good dessert on my hands when my children’s gluten eating pals scarf down my gluten-free, paleo desserts, and then ask for more. These healthy paleo cupcakes smothered in Paleo Chocolate Frosting didn’t last long at all!
Paleo Chocolate Frosting
Ingredients
- 1 cup chocolate chips
- ⅓ cup coconut oil
- 1 tablespoon vanilla extract
Instructions
- In a small saucepan over very low heat, melt chocolate and coconut oil
- Stir in vanilla extract
- Place frosting in refrigerator for 15-30 minutes to thicken
- Remove from refrigerator and whip frosting with a hand blender until thick and fluffy
- Frost over Paleo Chocolate Cupcakes
- Serve
I began creating this dairy-free frosting recipe a few weeks ago. While I was in the middle of working on it, I received a comment from a reader named Reggie, that contained a similar recipe to mine. At that point, I knew my recipe was going in the right direction.
If you’re allergic to coconut, try my Chocolate Buttercream Frosting recipe, made with real butter, it’s incredible! If you have a birthday coming up, make sure to use either of my incredible chocolate frosting recipes to top my Paleo Birthday Cake recipe!
Here are some of my fantastic paleo cupcake recipes that you can top with paleo chocolate frosting!
Kristy stiefel says
I thought I followed the recipe exactly the way it said. But, when I took the mixture out of the refridge the chocolate and oil separated and the chocolate became solid that I couldn’t mix it. Does anybody know what I did wrong? HELP!!
Rebecca says
My first thought (without knowing exactly what you did) would be that the chocolate you used had some additional ingredients that didn’t want to blend with the coconut oil? What are the ingredients listed on the package? Also, how long did you refrigerate?
Kristy stiefel says
I used carob chips. And I left in the refridge for a half hour maybe…do you think it was the type of chips?
Rebecca says
Hmm… interesting – well depending on the brand, they may have another oil present, like palm oil, and this could be why – let us know what you ended up doing and if they turned out!
Marge says
I’ve noticed when I add alcohol(extract) to chocolate it freezes up. Perhaps it has to be warm before adding. Or maybe you could add the extract to the coconut oil first?
Annie @ Naturally Sweet Recipes says
Oh my, this looks amazing! Love this recipe!
Cindy says
Finally, a recipe that I can use to frost a cake for my daughter who can’t eat sugar! thank you, thank you, thank you!!!
Amy says
I am so grateful for this website, your books, and ideas. This recipe looks absolutely scrumptious and I’m psyched it has coconut oil. Can’t wait to try it on your paleo chocolate cupcakes. Awesome!!
Minnie(@thelady8home) says
Wow this looks absolutely wonderful!
Caralyn @ glutenfreehappytummy says
oh. my. gosh. WOW! looks absolutely amazing!
Regina Rega says
Chocolate frosting for one, please? I made a version of this recipe tonight and it wasfabulous! My adjustment – just enough for one person – and no sugar.
1) I melted one Baker’s Unsweetened chocolate square for 2 min on power 2 in the microwave.
2) Using the chocolate/coconut oil ratio above, I added coconut oil to the melted unsweetened chocolate (roughly 3 tsp chocolate liquid to 1 tsp liquid coconut oil).
3) Added 4 shakes Trader Joe’s powdered stevia and 1.5 tsp vanilla.
4) Refrigerated 30 minutes, then fluffed with a fork.
[Next time this might taste even better with the spices from Elana’s -Mexican Chocolate Ice Cream- bueno!]
I’m eating it without the spice on a plain rice cake right now. Very good.
Texture is glossy and dark, just like I remember that supermarket tub-o-frosting Mom used for my b-day cakes 30 years ago. Thanks for the walk down Memory Lane, Elana! I have your -Orange Cake- fresh out of the oven. Will add some frosting to my piece tomorrow (for breakfast, no doubt!).
Cindy says
I make a chocolate frosting with coconut oil in the solid form adding cocoa or carob powder as if it were icing sugar. Then I add liquid vanilla and liquid stevia to thin it out a bit. Yum!
Denielle says
I am looking for a recipe for chocolate frosting that doesn’t require chocolate chunks so it can be dairy free and sugar free (using stevia instead). I was wondering if you could send me yours as it sounds like what you described?
Diane says
I made mine dairy free and sugar free using Lilley’s chocolate chips…sweetened with stevia! They are wonderful!
Allison says
I am always looking for more ways to use my coconut oil. I can’t think of a better way than this delicious looking frosting. Thanks Elana for another great solution to dairy free.
Judy says
That looks good! Need to get some more coconut oil!