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!
angela says
hi I made the frosting and it was initially great & soft but then hardened back to chocolate. Do you need to eat it straight away? Can I do anything to prevent it hardening? thanks
Annie says
To the above reader
You did nothing wrong, it’s just the makeup of coconut oil. It’s always best to store in fridge until they’ll be eaten within the hour or so, that way if your room is to warm you won’t have them liquefy.. When you took the frosting out of the fridge it had just set up to long. Next time check it along the way, like 15 mins then 20, then 25 until it is thick but not hard or solid. the time will vary… Try it again….you’ll love it!
Sam D says
I like chocolate. Sounds Delicious and simply! Thanks for sharing.
Primal Smoke says
Does it have to be put on a cupcake? I think I will just eat it with a spoon :)
Noel says
Yum!!! The cupcake part was super easy and delicious!!! I loved the taste and texture all by itself.
I struggled with the frosting. Used Dagoba chocolate bar chopped up rather than chips — same quantity and % cocao. The fridge did not firm it up enough, so I put it in the freezer — left it in too long, so it was too hard. Room temp did not soften it, so I reheated, tried the freezer again, and it worked. Though when I refrigerated the frosted cupcakes the frosting was hard like a chocolate bar — tasty but hard. Fabulous at room temp. I just need to work out how long to leave it in the freezer I think — and set a timer.
Wish the frosting were foolproof, but I’ll work it out. LOVE the ingredients and the outcome when I give it proper attention.
Thanks!!!
Bene says
Dear Elana,
I really love your blog that last months,since I’ve discovered that my little boy has celiac disease,has been my bible!
I live in Italy and some ingredients on your receipes are hard to find here.
I’m still looking for a good almond flour..
thank you for sharig!
Bene
Caroline says
I just made your Paleo cupcakes complete with frosting for dessert tonight. They turned out so nice and moist and delicious! The frosting was crazy good.
Ada Rousso says
I just tried the frosting and it never became fluffy — and I used a hand mixer for almost 20 minutes. What did you use? I used Enjoy Life chocolate chips and spectrum coconut oil and organic vanilla. I’d love to know what you did to make yours look like the photo!!1
Thanks
Nancy Reinhiller says
Mine came out thin, too. I think I’ll go back to Elana’s first try using only 1/4 cup of Coconut oil next time. It still tasted great and I ended up dipping the cupcakes in the glaze. Yummy!
AG says
See my comment below!
Elizabeth Monticue says
My frosting came out thin also. I dipped the cupcakes, then drizzled more frosting on top for some visual depth. Not sure why it didn’t get fluffy, though.
Kythka says
Made this today and everyone likes it. I found the frosting firmed up nicer if the bowl was very cold while mixing.
Nannette says
Added 1/2 tsp of peppermint extract to the icing. So good! My gluten-eating extended family members were VERY impressed.
Rebecca says
My frosting came out pretty thin, probably because I eyeball things and added too much chocolate. Never fear, I whipped up some almond butter in my VitaMix, but before I let it get too creamy (soupy) I stopped blending and blended 5-6 heaping tablespoons into my soupy frosting (using an electric handheld blender).
If you’re a fan of “peanut butter chocolate” and don’t need things too sweet, give it a try, SO GOOD!
Kristy stiefel says
I’ll try that! Thanks!! :)