Healthier Dairy Free Chocolate Frosting
 
 
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Ingredients
  • 1 can (15 oz) pumpkin pureé
  • 1 cup dairy free chocolate chips
  • ¾ cup dairy free semi sweet chocolate chips
  • 2 tsp vanilla
  • pinch of salt
  • sugar to taste
  • 12BAKERY STYLE VANILLA CUPCAKES* see note
Instructions
  1. Heat pumpkin pureé in a microwave safe bowl until hot.
  2. Combine vanilla, chocolate chips and pinch of salt with hot pureé.Throughly mix until incorporated.
  3. Taste frosting and add sugar as needed. (I used about ¼ cup sugar). Allow to cool
  4. Pipe frosting refrigerated cupcakes (cold temp will help frosting set faster and keep its shape).
  5. Store unused frosting in refrigerator for 1 week. Gently reheat to decorate cake.
Notes
Allow the frosting to cool before attempting to pipe any fancy shapes. Make sure to have cupcakes cold to help quickly set frosting in desired shape.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/dairy-free-chocolate-frosting-oil-free-vegan-healthier/