Dark Chocolate Frosting
with Mocha Flavor**
Dark chocolate frosting for your next birthday cake? Sound too good to be true even though you are a diabetic?
Just because you are now a diagnosed diabetic, this doesn't mean you have to give up all that delicious-looking stuff you always licked your lips over. What it does mean, you have to watch your portion sizes and be more careful about cooking methods and cooking ingredients.
Try this recipe sometime when the rest of the family isn't around - so they don't realize you aren't making it the normal way - and they are going to be so impressed you never even have to clue them in why the diabetic also gets to eat some too.
- 1 1/2 cups (unsweetened) plain almond milk
- 1/4 cup almond flour
- 3 T. coconut oil
- 1/4 cup raw honey or 100% maple syrup
- 2 T. unsweetened cocoa powder
- 1/2 cup shredded coconut
- 1/4 tsp sea salt
Blend all of the ingredients well in a blender. Transfer to a small saucepan and heat on low until slightly thickened. Remove from burner, set aside and allow to come back to room temperature. Stir in coconut and frost as normal.
** If you do like mocha-flavored frosting, use 1 1/2 tsp. of coffee substitute (preferably grain based) for the best taste and texture when stirred in.
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