Vegan Chocolate Frosting – a delicious recipe with chocolate chips, Spectrum, nectar, vanilla, water, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a medium saucepan over very low heat, melt the chocolate until smooth.
2
Allow the pan to stand on the counter for 5 to 10 minutes to cool the chocolate to room temperature.
3
Blend in the shortening with a handheld mixer, then blend in the agave nectar, vanilla extract, water, and salt until smooth.
4
Place the saucepan in the refrigerator for 3 to 8 minutes, until the frosting becomes spreadable.
5
If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat and stir until the frosting is softened.
6
If the frosting is too runny, place it back in the refrigerator until it firms up.
7
Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.
243
kcal
Calories
13
g
Fat
26
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 ounces dark chocolate chips (73% cacao) (about 1 heaping cup), 1/2 cup Spectrum all-vegetable shortening, 1/4 cup agave nectar, 1 tablespoon vanilla extract, and more.
Yes, Vegan Chocolate Frosting falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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