1 cup dark chocolate chips or cacao nibs
1/2 cup coconut oil
pinch of sea salt
dash of vanilla extract
In a small bowl, place everything together and microwave for 30 second increments, stirring often. It should take about 1:30-2 minutes. Place in the freezer for 10 minutes to harden, then whip frosting with a hand blender until thick and fluffy. Or, leave it all messy and melty if you like it more like a ganache
OR
1/2 cup dairy-free dark chocolate chips or cacao nibs
1/4 cup grapeseed oil
1 Tbsp. honey
1 Tbsp. vanilla
pinch sea salt
Melt the chips with the oil in the microwave for 1 minute. Stir until smooth. Stir in honey, vanilla and salt. Frosting will be very loose. Dip each cupcake top into the glaze. I noticed as I was dipping the frosting was getting thicker as I could double-dip some of the cupcakes again makes a thicker fudgy top.
1/2 cup coconut oil
pinch of sea salt
dash of vanilla extract
In a small bowl, place everything together and microwave for 30 second increments, stirring often. It should take about 1:30-2 minutes. Place in the freezer for 10 minutes to harden, then whip frosting with a hand blender until thick and fluffy. Or, leave it all messy and melty if you like it more like a ganache
OR
1/2 cup dairy-free dark chocolate chips or cacao nibs
1/4 cup grapeseed oil
1 Tbsp. honey
1 Tbsp. vanilla
pinch sea salt
Melt the chips with the oil in the microwave for 1 minute. Stir until smooth. Stir in honey, vanilla and salt. Frosting will be very loose. Dip each cupcake top into the glaze. I noticed as I was dipping the frosting was getting thicker as I could double-dip some of the cupcakes again makes a thicker fudgy top.
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