Have you ever dreamed that you could make a dairy free, less processed version of your favorite chocolate frosting?! Well, now you’ve can! And you can do it with only TWO simple ingredients. The result is seriously so fluffy, perfectly sweet, and the best 2-ingredient chocolate frosting you’ll ever make that just so happens to be paleo-friendly, vegan and dairy free.
SEE HOW TO MAKE THE PALEO CHOCOLATE FROSTING
And as an added bonus, I’ve got THREE different ways you can use this recipe: chocolate frosting, chocolate mousse or as a delicious dip for fruit, graham crackers, or anything your heart desires.
Dairy free chocolate frosting ingredients
This easy, dairy free & paleo chocolate frosting recipe is made with just two (yes, 2!) simple ingredients. The result is super fluffy, perfectly sweet and absolutely delicious. Here’s what you’ll need:
- Coconut cream or milk: we’re keeping this chocolate frosting dairy free by using coconut cream or full fat coconut milk! I find that using coconut cream is easier, but check the notes section for tips for using full fat coconut milk.
- Chocolate chips: keep the frosting dairy free by using dairy free chocolate chips like these!
The key to using full fat coconut milk
If you opt to use full fat coconut milk instead of coconut cream, we suggest refrigerating the can ahead of time so that the cream and liquid separate nicely. Easy!
How to make the best paleo chocolate frosting
This easy vegan chocolate frosting couldn’t be easier to make. You’ll basically Whip it with a mixer on high (just like whipped cream!). Then immediately spread over a cake, or place into jars for chocolate mousse, or pour into a bowl for a fruit dip. SOOOO GOOD.
- Chill the coconut cream. You’ll start by draining the liquid from the can of coconut cream and reserving both the liquid and the coconut cream in two separate containers. Chill these in the fridge for at least an hour.
- Melt the chocolate. Next, melt the chocolate chips with a pinch of salt either on the stovetop or in a microwave save bowl.
- Combine the frosting. Add the melted chocolate to a bowl and whisk in the cold coconut cream (not the liquid) until completely smooth. Cover the mixture and place it in the fridge to harden for 2-4 hours.
- Beat the frosting. Once the chocolate and coconut mixture is completely hardened, use a hand mixer or stand mixer to beat the frosting until fluffy peaks form. If it’s too hard to beat together, simply add a couple of tablespoons of the reserved coconut cream liquid to the mixture.
- Enjoy! Use the frosting immediately on a cake, cookies or cupcakes, or see below for even more ways to use it!
The result is SO FLUFFY AND THICK AND EVERYTHING YOU’VE EVER DREAMED ABOUT.
Tips for fluffy vegan chocolate frosting
There are a couple of easy tips for ensuring that your 2-ingredient chocolate frosting turns out perfectly fluffy and creamy:
- Start slow & increase speed. When you’re whipping the chocolate & coconut cream mixture together, be sure to start on slow and increase the speed of the mixer as you go. This will create those nice peaks and make it easy to frost your favorite treats.
- Add liquid as needed. As I mentioned, if the mixture is hard to beat together, simply add some of the cold, reserved coconut cream liquid a tablespoon at a time.
- Don’t overwhip. Just like with other frostings and whipped cream, be sure not to overwhip the mixture, otherwise, the texture will break down. The frosting is done once those peaks form and it’s nice and creamy!
How much frosting will I get?
With this recipe, you’ll get about 2 cups of dairy free chocolate frosting. Feel free to make multiple batches if you need more!
Ways to use this paleo chocolate frosting
- Of course, slather it over a very delicious Paleo Chocolate Cake or even these Gluten Free Chocolate Sugar Cookies. Everyone you know will thank you.
- Use it as a dip for berries, pretzels, graham crackers, and anything else your heart desires.
- Maybe you want it as chocolate mousse? Easiest, fanciest looking dessert. Top it with some berries. Ohhhh you fancy!
Now I’ve convinced you to make this easy paleo chocolate frosting, haven’t I? The cake did you in. Don’t deny it.
Storing tips
More dairy free desserts
- Almond Lemon Raspberry Poppy Seed Cake
- Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
- The Best Chocolate Hummus
- Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars
- Healthy 4 Ingredient Reese’s Eggs
Get all of my delicious dairy free desserts here!
I hope you love this vegan & dairy free 2-ingredient chocolate frosting recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
2-Ingredient Paleo Chocolate Frosting (plus TWO other ways to use it!)
Ingredients
- 1 (15 ounce) can coconut cream or full-fat coconut milk
- 1 1/2 cups dairy free chocolate chips
Instructions
- Drain all of the liquid from the coconut cream and reserve each in two separate containers: one for the liquid and one for the coconut cream. Chill both containers in the refrigerator for at least an 1 hour.
- Add chocolate chips and a pinch of salt to a small pot and place over low heat. Stir until melted. Alternatively, you can place the chocolate in a microwave safe bowl and microwave in 30 second increments, stirring in-between until chocolate is completely melted.
- Transfer melted chocolate to a medium bowl and whisk in the cold coconut cream (not the reserved liquid) until completely smooth. Cover with plastic wrap and place in the fridge to harden at least 2-4 hours or until hard and cold. You can also do this portion a few days ahead of time and refrigerate.
- When chocolate is hard and cold, use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. If the mixture is too hard to whip, add a couple of tablespoons at a time of the reserved coconut cream liquid to the mixer and beat until it comes together and resembles frosting.
- Use immediately on a cake or cupcakes or pour into small mason jars to use as chocolate mousse or into a medium bowl for a fruit dip. Makes about 2 cups of frosting.
- Frosting should be kept in the fridge when not being used. After you frost a cake, the frosting will be good at room temp for 1 day, but will harden.
Recipe Notes
27 comments
Oh my goodness! So simple but looks incredible! Will have to try soon!
YES it’s seriously so good!!
OMG! I’m all about those dips!! Looks so fluffy and delicious!!
Seriously SO fluffy! New fav treat 🙂
Boy oh boy, this might be the only kind of frosting I’d actually eat on its own! Growing up, I never really liked frosting on top of cupcakes and cake, but a light layer of something creamy and sweet does taste nice. I prefer having plain pastries and topping them with jam or nut butter if I want to! This frosting does look great as a dip too–I bet the strawberries taste glorious with it!
Totally agree! I’m a huge fan of PB on everything (as you probably know). This frosting is SO delish for dips and toppings you’ll have to give it a try!
You’ve convinced me! The chocolate cake and the frosting look devine! I’ll put this on my ‘bake’ list for the weekend. Thank you.
I found the coconut cream on Amazon just now. I purchased a case of 6 for $9.42. I thought that was a good deal!
Perfect!! Hope you love this (both the cake and the frosting) – enjoy 🙂
That frosting looks divine! Can’t wait to try it. Do you have a recipe for that cake that is in the photo?
Yes! The cake is here 🙂 Enjoy!
What it you don’t own a Vitamix for the pudding. Can you just whip it with alters?
You can use another high-powered blender!
Is there a strong coconut taste?
Nope! It’s a very chocolatey taste.
Oh my gosh! This tasted amazing!!! So smooth, so chocolatey, SO delish!!!!
Yes! Such a great dessert!
Do I have to let it sit for that long in the fridge? Will it work if I put in the freezer?
You can freeze it for an hour or two!
this is a top notch recipe keeper for of all time. It is 100% my favorite cake in the whole world and all I’ve made it for are in LOVE. I will never need a “regular” chocolate cake again! what a treat!
So glad you love it Felicia!
Hi! Is it normal for the coconut cream to be rock hard when it comes out of the fridge? Just stirred it in with the chocolate and it melted, but wondering if im using a weird kind of cream
Hi! Yes, it will solidify at first, but once it warms up a bit will be easier to stir 🙂
I made this cake and it was delicious! I went wrong somewhere with the frosting, though, and hope you can help. It wasn’t fluffy, but more grainy and lumpy, even with adding at least 5 tablespoons of coconut milk and beating it a lot. 1) How much coconut cream is supposed to be used? The amount in a can of coconut cream is so much more than what rises to the top in a can of cold, full fat coconut milk. I used the cream from two cans of full fat coconut milk because one didn’t seem like enough. 2) Is the chocolate supposed to be hot when you put the cold coconut cream in it? So that the cream melts? I couldn’t get the melted, room temp chocolate and the cold cream to combine smoothly, even using my big Kitchenaid mixer. 3) Also, the video looks like the cream is very liquidy? Hard to tell because it moves so fast. Mine was completely solid. Should I not refrigerate the cream next time so it’s not so solid when I add it to the chocolate?
Please help! I want to make this yummy cake again and have my frosting come out smooth and creamy (like your video of the strawberry dipping in it.)
Hi Carla! Sorry to hear that you had trouble with this one. It sounds like the chocolate was not warm enough to melt the chilled coconut cream until it was completely smooth. You should only need the coconut cream from 1 can, and then the warm chocolate will help it come together!
If I use a chocolate bar instead of chips, how many ounces would I need?
It should be about 10 ounces (or 170g)