SO, if any of you are a child like me, and prefer to eat (ok, lick…) the icing off the cake/cupcakes and then toss the actual cake, then I HAD to come up with a healthy alternative. Because no matter what, NOTHING is stopping me from frosting…and trust me, in all my years of baking, and tasting icing to make sure not too sweet etc., the result is an upset belly when you over do it. So check out the below recipe, it is healthy, Paleo-friendly, and refined sugar-free!
Feel free to eat this frosting/mousse on its own as a dessert topped with fresh berries or toasted coconut, or any add-ins you desire!
Paleo Chocolate Mousse Frosting
Yield: 3 cups of frosting, enough for one 9” double layer cake or 15-18 cupcakes
Ingredients
1 cup coconut cream, or 1 can (13.6 oz.) of chilled coconut milk (see note below)
1/3 cup honey
1 tsp pure vanilla extract
2 tablespoons cocoa powder
Directions
Note: If using coconut milk, place can in refrigerator for at least two hours before making mousse to allow coconut cream to separate. Open chilled can and scoop out the cream that has separated and floated to the top. Save or discard the remaining water.
- Combine coconut cream, honey and vanilla extract in a large bowl. Using an electric hand mixer, mix together on high speed setting for about one minute.
- Add cocoa powder, 1 tablespoon at a time, mixing on medium speed to combine until mousse becomes thick (like whipped cream).
- Keep chilled until ready to serve.
Enjoy as a dessert on its own, as a frosting for cake/cupcakes, or spoon on top of fresh berries.
Click here to download a printable copy of the Paleo Chocolate Mousse Frosting Recipe
