Vegan Chocolate Frosting

 Vegan Chocolate Frosting 

Makes enough to cover a 20cm round cake.

• 250g Dark Chocolate  (or any vegan/dairy free chocolate)
• 3 Tbsp  Coconut Oil (odourless)
• 3 Tbsp  (plus more to reach your desired consistency see note) of your preferred Milk alternative (I prefer oat milk)
• 1 Cup Icing Sugar

1. Melt the chocolate with the coconut oil in a heatproof bowl, over a saucepan of water, until liquid. 

2. Take off the heat, add in the 3 Tbsp milk alternative & the icing sugar. Stir continuously until it starts to cool. The cooler it becomes the thicker it will get. Refrigerate, removing to stir every 5 minutes, until smooth and firm.

Note: To turn the thick frosting into a glaze, as it begins to thicken one by one add in another few tablespoons of milk alternative until it is fluid & pourable. Pour over cake for a beautiful even coverage. As it cools completely it will continue to slightly thicken and set (as per picture)