I used cacao butter for this recipe because it enhances the chocolate flavor and keeps the frosting nice and thick. You can substitue coconut oil, but your frosting will be slightly thinner with a hint of coconut (not much of a problem really). I bought my cacao butter at a local health food store. You should be looking for one that says it’s ‘food grade’ on the label, not just cosmetic use. If anyone has a good source for bulk cacao butter, let me know because I think I’m addicted to this stuff! This frosting is really quick and easy to make. Just place all the ingredients in a food processor and process until smooth. The frosting is ready to use right away, or you can refrigerate it for a few days and use as needed. I love the silky texture and deep chocolate flavor of this frosting. In fact, it’s so good that you can just eat it by the spoonful – like a thick pudding. Tip: As I mentioned above, this frosting is more chocolatey than sweet. If the occasion calls for a sweeter frosting, increase the amount of honey to 1/2 cup. If you’re increasing the maple syrup, add and additional tablespoon of cacao butter to keep the frosting thick. Also, Grade A Maple Syrup is my favorite natural sweetener because it doesn’t interfere with the chocolate flavor quite as much as honey. However, I really liked the honey version of this frosting because, honey + peanut butter = Good! I used my frosting on Peanut Butter Cookies (recipe later this week). If you can wait long enough for Chocolate Fudge Skillet Cake to cool, this frosting would be perfect in place of the Coconut Ice Cream. Or… maybe frosted and served with ice cream! Slather it on generously and enjoy! 4.5 from 2 reviews 1/2 cup cocoa powder 1/3 cup honey or 1/2 cup Grade A maple syrup 2 Tablespoons cacao butter, melted Process until smooth, scraping down a couple of times. Frost your cookies, cake, or simply eat by the spoonful!
