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!
Corrine says
I just made the frosting with no added sugar dairy free milk chocolate instead and it taste SOOOOOO GOOD! thanks so much
Peggy says
Will the coconut oil melt at warmer room temperatures or in the summer? It sounds yummy!
Mary Kay says
Can this work with any other kind of oil? We have coconut allergies and palm allergies as well as dairy/egg/nut/soy. Can sunflower oil work??
Sondra Weidman says
I love your recipes. Chocolate Chips and Bars have milk in them unless specified. Dairy free chips are hard to find for PALEO recipes. I use ENJOY brand. What brand do you use? The recipes do not say “dairy Free” chocolate chips. Thank you
Kate says
Lots of commercial dark chocolate bars and chips are totally dairy free, at least here in Canada. For example, Lindt 70% and PC Decadent chips.
KShamel says
So I made this tonight for the paleo choco cupcakes and I forgot about the frosting in the fridge. Now it’s too solid to whip. Any ideas? Can I let it get warm and then whip it and put on the cupcakes? Any one else had this problem? Thanks!
Ellexis Howe-Hayes says
I found that my frosting didn’t really get thick at all? Did anyone else have this problem?
Marsha says
When I just left it in the fridge 15 minutes, it didn’t get thick. I put it in the freezer for 15 minutes and it was perfect for whipping when I took it out.
christina says
why the hand blender? my hand blender is a little older and generates too much heat and it just melts the coconut oil. i’m going to try a stand mixer, but before i waste the time and ingredients, has anyone tried it?
thanks!
Maria says
You are awesome!
Heather says
I’ve made these 4 times already since you put the recipe out – I’m seriously obsessed with baking the cupcakes & frosting! Yesterday I decided to make the frosting with coconut cream vs coconut oil and it turned out just as yummy!
angela says
hi how long does your frosting last before it goes hard? do you frost the cakes and serve immediately? thanks!
Csillampeto says
I made it the other day, but I didn’t make any cake or muffins. I dipped strawberries and banana in to it, it was yummy! The only thing I think was difficult was the temperature for it to be spreadable. Room temperature, around 20+ degrees Celsius, was good for me.