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!
Diane Eblin says
You’re still my favorite recipe developer and cookbook author! Next week is my birthday and I want to make the birthday cake with this icing. Really need to keep sugar to just about 0. I can’t find any info on the Chocosphere on how many grams of sugar is in there. Does it have sugar and if so do you have a good no sugar alternative? Thank you Elana!
Elana says
Hi Diane! Happy birthday! You may want to experiment with creating a sugar-free recipe as the chocolate in this one is only 66% cacao and does contain a significant amount of sugar for those on a sugar-free diet. If you come up with a sugar-free frosting I hope you’ll stop back by and share it with us! xoxox
Mira says
Or you could use sugar free chocolate. They sell them at Whole foods. One brand name is Lily’s, they use stevia for sweetener…
Anna S. says
It took almost an hour for my chocolate/coconut oil mixture to thicken up enough, but then it blended really well! I iced a few cupcakes and ran out the door to a party, covering the leftover icing in cling film. When I returned, it was far too cold to spread. I put it in the microwave (I know, microwaves are bad) for 20 seconds and then used the hand mixer again and it made the most beautiful icing – far better consistency than the first time around. I used it on your paleo chocolate cupcakes and they were a HUGE hit! After they were all gone, I told people they were paleo and they didn’t believe me until I showed them the recipe. WELL DONE!
Elana says
Thanks Anna!
Tina says
I just did 1.5 times the recipe for my 2- 8 inch pans and baked them for 32 minutes. Both look beautiful and the toothpick came out clean :) Can’t wait to frost and eat tomorrow!!! Thanks so much, Elana, for your AMAZING recipes!! My husband and I LOVE them!!
Elana says
You’re welcome Tina!
Renee says
What eklse an be use beside coconut oil Avocado oile olive oil ?
Stella says
No. Coconut oil sets up hard when chilled.
Rebecca says
So I think I did a huge fail, my mix went grainy? Would there be a reason why?
Olivia Nilsson says
This just happened to me too – I think it was because i OVER-beat it. I let it warm up a bit again, then managed to spread it (over a chocolate cake). Tastes delicious!
Ruth says
I made these last night and it was such a hit. Thank you for this great recipe!!
Elana says
You’re welcome Ruth!
Heidi says
I just attempted to make this and it did not turn out at all. I was mixing and mixing forever and it just never fluffed up! The consistemcy is exactly the same as when I put it in the fridge to cool and thicken. What did I do wrong? I put it back in the fridge now to see if maybe I didn’t do that long enough. Any suggestions?
Olivia Nilsson says
I found mine did not fluff up much, but it spread well once I got the consistency right (at first I over-beat it so it went a bit grainy, but it softened again so I could spread it.
Valerie says
I had made this frosting a couple of days ago for cupcakes and had some left over. I decided to mix it with a couple of tablespoons of peanut butter. SO DELICIOUS!! Like crazy good. It tastes like a melted Reese’s peanut butter cup. I think I have a new addiction!
Jennifer says
Ok just made the frosting…. so yummy! Definitely put it in the freezer for 10 -15min. Came out pretty fluffy ;) nom nom nom!
Brooke says
I made this with your paleo chocolate cupcakes for my som’s first birthday. They were a HUGE hit! The frosting tastes just like chocolate buttercream and it even piped well! Most of my friends are not gluten free or paleo and they absolutely loved them. The cupcakes came out a tad dry, but I think I just cooked them a bit too long.