icing

I can’t believe how good this recipe turned out. I was looking for a chocolate icing recipe that had no dairy, so after a search of the internet as well as cook books, I came up with the following the source recipes are referenced at the end of the post. It was tweaked a couple of times for sweetness, the 85% chocolate was a little bitter, ended up with a great result.

The dairy cream is replaced by coconut cream, which was my main objective with the recipe. While I was at it I also decided to minimize conventional sugar; the only sugar in the recipe is 15g (2 teaspoons) in the chocolate bar itself, so dairy-free and almost sugar-free, dare I say “no added sugar”. In place of sugar, I used rice malt syrup to sweeten it up, this is a complex carb fructose-free, sucrose-free, sugar alternative. It has a low GI so over all a healthier natural alternative, and more importantly, it works in the recipe and tastes great.