Blissful Chocolate Velvet Icing
This luscious vegan icing is rich, creamy, and irresistibly chocolatey. Made without gluten, oil, and coconut, it's a guilt-free indulgence that will satisfy your sweet tooth. Perfect for drizzling over cakes or dolloping onto cookies, this velvety icing will leave you blissfully content.
ingredients
- 1 cup unsweetened almond milk
- 1 cup pitted dates
- 1/2 cup natural almond butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 2 tablespoons tapioca starch
- 1 teaspoon vanilla extract
- Pinch of salt
steps
- 1.
In a small saucepan, heat almond milk over medium heat until warm but not boiling.
- 2.
In a high-speed blender, combine dates and warm almond milk. Blend until smooth and creamy.
- 3.
Add almond butter, cocoa powder, maple syrup, tapioca starch, vanilla extract, and salt to the blender. Blend until all ingredients are well combined and the mixture is silky.
- 4.
Transfer the mixture back to the saucepan and cook over low heat, stirring continuously, until it thickens into a glossy icing consistency. Remove from heat and let it cool slightly.
- 5.
Once the icing has cooled, it's ready to be used. Pour it over cakes or spread it onto cookies. Allow it to set before serving.
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