Paleo Chocolate Frosting

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

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Servings 1 cup



  • 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
  • Serve
Prep Time 5 mins
Fridge Time 15 minutes
Cook Time 10 mins
Total Time 30 mins
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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!

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook

An excellent chocolate frosting that is so easy to make. It tastes decadent and pairs perfectly with the vanilla cupcakes.


164 responses to “Paleo Chocolate Frosting”

  1. 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.

    • Gemma, thanks for your comment! You are correct, this is not a sugar-free recipe. It is totally dairy-free though :-)

  2. 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.)

    • Karen, depending on how much frosting you use on each cupcakes, this will likely cover around 8 cupcakes :-)

  3. Do you have a recipe for a paleo vanilla frosting. I don’t like chocolate…. I know I am one in a few

  4. 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…

  5. 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?

    • 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.

  6. 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!

    • 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 :-)

  7. 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 :)

  8. An excellent chocolate frosting that is so easy to make. It tastes decadent and pairs perfectly with the vanilla cupcakes.

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Recipes » Toppings » Paleo Chocolate Frosting