3ouncesunsweetened chocolate ~ make sure it is 100% cacao and dairy free.
1cupapproximately, of coconut cream (about half of a 14 ounce can) You may need more.
1tspespresso powder or instant espresso
5cupsconfectioner's sugar, sifted
1Tbspvanilla paste or vanilla extract
Chop the chocolate into small pieces and put in a microwave safe bowl, preferably a bowl big enough to make the frosting in. Add the coconut milk and the espresso powder.
Microwave for 1 minute, then give the mixture a stir. Microwave for another 30 seconds and stir again. Keep microwaving in short bursts, if necessary, until the chocolate is melted..Let the heat of the mixture melt the last remaining chunks.
Start beating in the sugar, adding more as you go to get a nice spreadable consistency. Make sure you beat the frosting until it is smooth and creamy. Scrape down the sides of the bowl a few times. Add more coconut milk if your frosting is too thick, and add more sifted sugar if it seems too thin.
Use right away.
If you need to keep the frosting for later, spoon it into a large zip lock baggie, remove any excess air, and store in the refrigerator. Then when you are ready to frost, snip the tip off one corner and pipe it out.
https://theviewfromgreatisland.com/rich-chocolate-vegan-frosting/ September 28, 2013