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!
Gemma says
How is this recipe dairy and sugar free if it uses chocolate chips? Keen to find a recipe for my son’s first birthday cake :-) Thanks in advance for any advice.
Elana says
Gemma, thanks for your comment! You are correct, this is not a sugar-free recipe. It is totally dairy-free though :-)
Ruth says
Carob Powder Substitution:
(Yes, carob is a bean, which is a legume and not allowed on AIP or Paleo. However, carob powder only uses the POD of the carob bean. Carob has zero caffeine and includes other important micronutrients.)
I used the proportions from the wonderful allergy books of Nicolette M. Dumke.
For a “batch” of carob chips, which is 2 cups, I use 144 grams of carob powder (I use Raw Food World’s Carob Powder) plus 3.5 ounces by weight of palm oil (I use Spectrum Organic All Vegetable Shortening) as as substitute for TWO cups of chocolate chips. The advantage is that I didn’t have to make the chips, then melt them, since we were melting everything together anyway.
So, double the recipe above, except substitute 144 g of (Raw Food World) carob powder and 3.5 ounces by weight of (Spectrum Organic All Vegetable Shortening) Palm Oil.
I had to refrigerate for 1 hour 20 minutes before it was set enough to use the hand mixer.
Cannot guarantee other brands for amounts etc.
This way the icing was caffeine free. (Might try carob powder for the cake as well, next time.)
Elana says
Thanks so much Ruth :-)
Karen says
Hi Elana, can you tell me how many cupcakes i can cover with This ganache please :)
Elana says
Karen, depending on how much frosting you use on each cupcakes, this will likely cover around 8 cupcakes :-)
Stephanie says
Do you have a recipe for a paleo vanilla frosting. I don’t like chocolate…. I know I am one in a few
Elana says
Stephanie, here’s another frosting recipe for you:
https://elanaspantry.com/white-chocolate-buttercream-frosting/
Enjoy!
Elana
Amelia says
I literally have plans for this; .making it and eating it straight out of the bowl…
Elana says
Amelia, my boys do that quite often :-)
Mrs S says
Sounds great Elana. Really excited! I’m trying if out on Saturday.
Does it melt easily?
Elana says
Mrs. S., if the frosting is out in temperatures above 80 it will soften and likely melt.
Mrs S says
Thank you Elana.
Julie Rocheleau says
Can I use cacao butter instead of chocolate chunks? I don’t use sweeteners and it’s hard to find chocolate chunks without them or other additives…
Elana says
Julie, I haven’t tried that so not sure.
Lily says
Hi Elena,
I am in the UK but managed to source a company that stocks the Fechlin chocolate chunks. However, when I looked at the ingredients it states this in the ingredients. Costa Rica Cocoa Kernels, Cane Sugar from South America, Cocoa Butter. Cocoa Solids Min 70% May also contain traces of milk, almonds & hazelnuts.
I noted the traces of milk, almonds and hazelnuts – which means this would not be suitable for dairy free diets or nut free presumably?
Elana says
Lily, sometimes this disclaimer can indicate that there is real contamination and sometimes it is there for legal purposes. In these types of cases it may be best to speak directly with the manufacturer to figure out if you are comfortable with their product.
Irene says
Hi, mine came out delicious, although it didn’t come out thick or fluffy at all. I used 85% dark chocolate – is there something I’m missing?? Thanks!
Elana says
Hi Irene, it could be one of two issues. Either you need to warm the frosting and re-whip it, or, the recipe may not work with any chocolate this is not around 70-75%, which is what I use in the recipe. To see all of the exact ingredients that I use, click the green text in the ingredients portion of the recipe. Please let us know how it goes if you make it again :-)
Mel says
Nice delicious rich chocolate frosting yum!
I had to leave mine in the fridge for a hour to harden, then it fluffed up instantly with an electric beater! Thanks for a wonderful recipe to add to my cakes :)
Elana says
You’re welcome Mel!
Donna says
An excellent chocolate frosting that is so easy to make. It tastes decadent and pairs perfectly with the vanilla cupcakes.
Elana says
Thanks Donna! So glad to hear this was excellent and easy to make!