This easy chocolate icing is the perfect topping for brownies, cakes and cupcakes. Silky smooth with a decadent chocolate taste, no one will ever guess that this frosting is dairy free and vegan friendly.

Do you remember the first time you made chocolate icing or frosting? I remember my grandmother teaching me to make chocolate icing when I was very little. She would always use the pre-mixed bag from the supermarket, adding butter and milk to create a chocolate spread. I was never a big fan of the taste to be honest and always preferred her cakes without the icing, unlike my brother who would eat Gran’s chocolate icing by the spoonful! Delicious or not, Gran’s chocolate icing was very high in sugar and probably best not to be consumed by the spoonful. This is actually what inspired me to create a healthier version that is much lower in sugar and also dairy free.

Irresistible Chocolate Frosting

I have one very important piece of advice for you when making this recipe.. DO NOT taste the icing before lathering on top your brownie or cake. I say this because it is irresistibly good! So good that you may start eating the frosting straight from the bowl and suddenly half of it is gone. This advice may or may not be from personal experience…

Easy Chocolate Icing Ingredients

1/3 cup or 60g chocolate is equal to six squares of Lindt Excellence 70% dark chocolate. This is the exact chocolate I used to make this easy chocolate icing. You can use any type of chocolate you like in this recipe. Milk chocolate with a higher sugar content will result in a creamier and sweeter frosting which some of you may prefer.
Use any type of chocolate and milk of your choice, for this recipe but if you want the frosting to be vegan friendly, I recommend using dark chocolate and almond milk.
If the peanut butter you are using already contains salt, then omit salt from the recipe.
This easy chocolate icing will set once cooled in the fridge. It becomes quite firm/hard so I do not recommend refrigerating prior to

How to make Easy Chocolate Icing:

Weigh chocolate and peanut butter in a medium size mixing bowl and microwave in 30 second increments until smooth.
Add cacao powder, salt, maple syrup and almond milk to the bowl, combine well.
Use a whisk to mix thoroughly until silky smooth, ensure there are no lumps left in the mixture.
Spread easy chocolate icing over brownies, cakes or cupcakes.

*For the full list of ingredients and instructions to make this easy chocolate icing, please see the recipe card further along in this post

How much frosting does this recipe make?

This easy chocolate icing makes enough to ice an 8x8inch (approximately 20x20cm) chocolate brownie. I often make this frosting to top my delicious almond flour brownie recipe. I recommend doubling or tripling the icing for a cake or a dozen cupcakes as I like frosting to be thicker on those items. There is nothing worse than a delicious slice of cake or a fluffy cupcake with only a miserable thin slither of icing or frosting. On the odd occasion that I have some frosting leftover, I have no hesitation consuming the leftovers, especially as it does not upset my tummy or cause any bloating.

Recipe Notes

Chocolate – any chocolate will work in this recipe. I chose to use a low sugar, dairy free dark chocolate which makes the recipe vegan friendly.
Peanut butter – 100% pure peanuts only.
Cacao powder – can substitute with unsweetened cocoa powder
Maple syrup – I haven’t tried using a keto friendly/sugar free maple syrup for this recipe but if you do, please let me know how it turns out.
Milk of your choice – Almond milk is usually what I have in the fridge however full cream or skim milk will work just as well (but the icing will not be vegan friendly).
Pinch of salt – I always recommend using a high quality salt like this one. Celtic sea salt is full of minerals and can be used to make your own electrolyte drink at home. Check out this healthy and sugar free electrolyte recipe.

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Easy Chocolate Icing | Dairy Free

This easy chocolate Icing is the perfect topping for brownies, cakes and cupcakes. Silky smooth with a decadent chocolate taste, no one will ever guess that this frosting is dairy free and vegan friendly.

Course Dessert

Keyword Chocolate Recipes, Desserts, Gluten Free, Vegan

Prep Time 10

Cook Time 0

Servings

Equipment

Ingredients

⅓ grams chocolate (60g)
2 tbsp peanut butter (40g)
3 tbsp cacao powder
2 tbsp maple syrup
3 tbsp almond milk
Pinch salt

Instructions

Weigh chocolate and peanut butter in a medium size mixing bowl and microwave in 30 second increments until smooth.
Add cacao powder, salt, maple syrup and almond milk to the bowl, combine well.
Use a whisk to mix thoroughly until silky smooth, ensure there are no lumps left in the mixture.
Spread easy chocolate icing over brownies, cakes or cupcakes.

Notes

1/3 cup or 60g chocolate is six squares of Lindt Excellence 70% dark chocolate. This is the exact chocolate I used to make easy chocolate frosting.
Use any type of chocolate and milk of your choice for this recipe but if you want the frosting to be vegan friendly, I recommend using dark chocolate and almond milk.
If the peanut butter you are using already contains salt, then omit salt from the recipe.
Frosting will set/harden, once refrigerated.

Did you make this Easy Chocolate Icing?

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