3 Ingredient Paleo Chocolate Frosting
This 3-ingredient Paleo Chocolate frosting delivers a glossy, pipeable finish using only coconut cream, chocolate chips, and vanilla. The method produces a ganache that whips into a light, spreadable frosting after a brief chill. It is naturally dairy-free and aligns with Paleo-style baking. Flavor extracts can be swapped to suit different desserts.
Paleo Chocolate frosting: Ingredient matrix
| Item | Amount |
|---|---|
| Certified Paleo Friendly chocolate chips (e.g., Enjoy Life) | 1 cup |
| Coconut cream (not coconut milk) | 1 cup |
| Vanilla extract* | 1 teaspoon |
* Substitute peppermint, orange, almond, or another natural extract as desired.
Directions
Warm the coconut cream over low heat until just steaming, then stir in the vanilla. Add the chocolate chips and stir gently until fully melted and uniform. Remove from heat and let the ganache reach room temperature. Chill for about 15 minutes until slightly thickened but not firm. Whip with a hand mixer until the texture turns lighter in color and fluffy. Use immediately or refrigerate briefly to firm further before piping.
Texture control and applications
For a glaze finish, use the mixture warm before whipping. For a classic frosting, chill and whip as directed. For piping borders and rosettes, chill an extra 5 to 10 minutes after whipping to increase structure. Spread on fully cooled cakes, cupcakes, or brownies to avoid melt.
Storage and make-ahead
Refrigerate covered for up to 5 days. Before using leftovers, let the frosting sit at room temperature for 15 to 25 minutes, then re-whip briefly to restore volume. For longer storage, freeze up to 1 month. Thaw overnight in the refrigerator and re-whip.
Substitutions and variations
| Goal | Adjustment |
|---|---|
| Deeper chocolate flavor | Add 1 to 2 teaspoons unsweetened cocoa during the whip phase |
| Lower sweetness | Use extra-dark Paleo-friendly chips or 85 to 90 percent chocolate, chopped |
| Thicker structure | Increase chocolate to 1¼ cups or reduce coconut cream to ¾ cup |
| Softer spread | Add 1 to 2 tablespoons warm coconut cream during whipping |
| Flavor change | Replace vanilla with ½ to 1 teaspoon peppermint, orange, or almond extract |
Troubleshooting Paleo Chocolate frosting
If the mixture splits or looks grainy, warm the bowl over a barely simmering water bath and whisk until glossy, then chill briefly and whip again. If the frosting is too loose after whipping, chill for 10 minutes and whip once more. If too firm to spread, let it stand at room temperature until malleable.
Nutrition and allergen notes
Using coconut cream and dairy-free chocolate keeps the recipe dairy-free. Always confirm that the chocolate chips are Certified Paleo Friendly and free from milk solids or soy lecithin if you avoid those.
