It's thick, sticky, and made with only four ingredients! This dairy-free chocolate frosting contains zero processed sugars and is the perfect option for cookies... or to lick off a spoon!
A simple, indulgent, dairy-free chocolate frosting made from minimal, real food ingredients.
Basically, as a Certified Nutrition Coach, this chocolate frosting is a healthy dessert that I can feel good about giving to my kids.
Given there's no powdered sugar or butter, it's a bit stickier than normal. However, that makes it all the more indulgent.
You're going to love this dairy-free frosting because:
- Dairy-free, gluten-free, and paleo
- It whips up in just 5-minutes
- It's sweet but not too sweet
Basically, this dairy-free recipe is the everyday chocolate frosting you can feel good about!
Ingredients You Need
Cacao powder: not to be confused with cocoa powder (though it can be used), cacao powder is a nutrient-powerhouse! Loaded with calcium and antioxidants, cacao powder is a gold mine. Learn more about the difference between cocoa powder and cacao.
Cashew butter: any nut butter can work but it will alter the flavor slightly. Make sure to use new nut butter so that it's "runny" and not too thick.
Almond milk: you only need a hint of it to smooth out the chocolate frosting.
Honey: this is used to sweeten the frosting but also to make the frosting thick and sticky (though you can make this into a vegan chocolate frosting!).
How To Make Dairy-Free Chocolate Frosting
- Add the ingredients to a bowl one by one.
- Use a fork to whisk the ingredients together until combined.
- Use immediately.
Important Teaching Tips & Notes
This frosting recipe is both light and thick. It does spread onto cookies or firm cupcakes but it's dense. Thus, make sure your cookies are not too delicate!
Because the frosting is thick, it does not pipe. This is not a "creamy" or "buttercream" kind of frosting.
To thin the frosting, begin by adding some coconut milk to the recipe if you need to. Just add it in teaspoon by teaspoon until you reach your desired consistency.
This recipe does not and will not store in the fridge once made. It must be used immediately after making. Once in the fridge, it gets too hard.
Make sure to use runny nut butter to make the frosting, otherwise, the ingredients won't blend.
Make the chocolate frosting extra indulgent by using coconut milk in place of the almond milk.
What To Use It For
- cookie frosting (like these chocolate frosted cashew cookies)
- to top cupcakes with
- in smoothie bowls
- to lick off a spoon and curb a craving
Frequently Asked Questions About Sticky Chocolate Frosting
Cashew butter tends to be super creamy which gives the dairy-free frosting a great texture. Other nut butters will alter the texture and the flavor. However, to make to frosting nut-free, use Sunbutter in its place. You may want to add a touch more honey to keep it sweet though.
You can make the dairy-free frosting vegan by replacing the honey with maple syrup. However, the vegan chocolate frosting flavor will be slightly less sweet (but still delicious). Similarly, the texture will be a bit thinner and not harden as well.
Other Dairy-Free Recipes You'll Love
- Dairy-free chocolate truffles
- Dairy-free caramel sauce
- Candy cane fudge
- The BEST dairy-free brownies
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate chip protein powder muffins
- Chocolate frosted cashew cookies
- Sugar-free pudding
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
- Chocolate covered frozen bananas
- High protein snack ideas
- Healthy dessert recipes
Dairy-Free Chocolate Frosting
Ingredients
- ⅛ cup cacao powder
- 1 tbs honey
- 1.5 tbs cashew butter
- 1 teaspoon almond milk
Instructions
- Whisk all the ingredients together into a bowl until smooth.
Video
Notes
- The dairy-free frosting makes about one cup. The serving size is two tablespoons
- With these amounts, the frosting only makes enough to frost about six cookies. Double the batch depending on how much you need
- If you need to make this frosting nut-free, simply sub Sun Butter for the cashew
- If stored in the fridge, the frosting hardens. Thus, it's best used immediately
- Cocoa powder works in place of cacao
Nutrition
Use this healthy chocolate frosting in place of store-bought. It’s dairy-free, gluten-free, paleo, and the perfect topper to cookies and cakes. It contains no processed sugars and it’s still decadent. Small swaps matter.
Shelby aka Mama Bear
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