Mocha Frosting

25 06 2012

This stuff is DELICIOUS!! You could press it into a tray and let it set and eat it like fudge! I used it to ice Trav’s birthday cake that was a Mammoth Kitchen Chocolate Cake. The coconut butter gives it a great texture and a beautiful flavour. Raw cacao has more than 4 times the antioxidants found in green tea and more magnesium than any other whole food. Don’t be deterred by the high fat content of coconut, the saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, coconut can aid in weight loss. Half the medium-chain fatty acids in coconut are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut can help boost the immune system. The dates are a great way to add texture and a lovely caramelly (is that even a word??) sweetness without the addition of any other sweeteners.

1 cup Coconut Butter
1 tbs instant coffee dissolved in 1/4 cup warm almond milk (or milk of your choice)
1/2 cup raw cacao powder
8 fresh dates

Pop everything in your food processor and blitz until smooth. If you like it sweeter you can add a few more dates. If you need it a bit thinner to spread on a cake you can add a bit more milk, a tablespoon at a time.


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2 responses

25 06 2012
Have your cake and eat it too « My Food Religion

[...] best part, it has no added nasties, no processed sugar and no artificial rubbish! Winning! I made a Mocha Coconut Frosting to go on top and added some raspberries too. This just goes to show, that with a little effort, you [...]

11 09 2012
Hybrid Cookies « My Food Religion

[...] no recipe, I made it up as I went, give this a whirl and see how you go. I also found some leftover Mocha Frosting and thought it would be the perfect thing for the centre of the cookie [...]

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