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!
AG says
I am writing this in response to those of you who ran into trouble with the frosting. I had my frosting sit in the fridge for 30 min. and it was still liquidy, but I tried to whip it up nonetheless, and it did not work. I had whipped it for 5 min. Discouraged, I put the frosting back in the fridge for approx. 10 more minutes, and when I removed it, it had hardened, but was easily punctured through with a fork (ie. it was still soft enough to mix, but not at all liquidy). This is the critical consistency you need the frosting to be at in order to then whip it up or fluff it up with a fork. This part took me 5 seconds. The frosting was super tasty and spread perfectly. My suggestion is to monitor the frosting every 5 min. after 15min. and check to make sure your frosting has completely solidified, before attempting to whip it. Hope this helps!
David says
Hi Elana, I took some ideas from your recipe and came up with my own version (after a few failed attempts). I was also minimizing sugar.
Valeria says
I just tried making it and it’s GREAT!
Thanks for sharing all your great recipes!
brenda nance says
i cant have coconut can you subst . with butter and would you add they same amount?? thanks brenda
Elana says
Hi Brenda, here’s a link to my Chocolate Buttercream Frosting for you:
https://elanaspantry.com/chocolate-buttercream-frosting/
Enjoy!
Elana
becky says
I know you might not be able to answer my question, but maybe someone else can. Don’t dark chocolate chips still have ‘modified milk ingredients’ in them? Is there a way this recipe could be completely dairy-free?
Kate says
Most 70%+ dark chocolates are dairy free :)
Kristin says
Does anyone know if this frosting can be used for cake decorating?
Thanks!
Elana says
Kristin, I haven’t tried that so not sure. If you do experiment please let us know how it goes!
Nancy says
I have used this recipe before on cupcakes and loved it. Today I made a princess/Barbie cake and used this recipe with white chocolate chips and a bit of pink food coloring. It was just as wonderful as with dark chocolate. Thank you!
beccabaconlover says
Made this but used bacon grease because I don’t mess around.
Marsha says
I tried this over spring break along with the paleo chocolate cupcakes, and they were excellent. So good, in fact, that my 7 year old requested them for his birthday party. Any suggestions for adding almond butter to the frosting? I’d like to try that, too. Thanks for all the great work you do!
Hayley says
I used this chocolate frosting to top the gluten free dairy free carrot cake cupcakes I made, and they were absolutely fabulous! This chocolate frosting is amazing and can be used for so many things. Thanks Elana!