It uses super-healthy, weight loss-promoting extra virgin coconut oil. Cocoa powder is rich in antioxidants, too. And the primary sweetener is
stevia,
a very healthy sweetener that's even been shown to help diabetes!You may not have used canned coconut milk in your cooking before, but it's a wonderfully creamy, rich alternative to heavy cream (although I don't think it will whip like heavy cream does).
You can find it in any grocery store, usually in the Asian foods aisle. The most common brand is Thai Garden. Go for the full-fat version (not lite).
A word of caution...You'll also find canned coconut milk in the Mexican and Spanish foods section--DON'T buy this kind. It's typically watered-down and filled with allergy-causing sulfites.
Choco-Nut Glaze5 TBSP + 1 tsp
extra virgin coconut oil
3 TBSP unsweetened cocoa powder
dash of salt
1/2 tsp
stevia powder
1/2 cup canned coconut milk (in the Asian food aisle of your grocery store)
1 tsp vanilla extract
optional: 2 tsp raw honey (this really adds a nice flavor and richens the color of the sauce)
In a saucepan, melt coconut oil over low heat. In a separate bowl, mix cocoa powder, salt and stevia. Then add to oil in saucepan and whisk until well-blended.
Add coconut milk and continue whisking until well-blended and smooth. Remove from heat. Add vanilla and mix well.
NOTE: if you want to cheat just a little bit, add 2 tsp of raw honey at this point. It will turn the sauce an even deeper shade of chocolate and add a wonderful flavor. It won't add that many carbs or calories (it's worth it!)
Makes about 3/4 of a cup, and will glaze an 8-inch cake.
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