Thick, rich, decadently creamy chocolate frosting shots…

You can use this easy chocolate frosting recipe to frost cakes or cupcakes…

Or skip the cake, and eat the frosting with a spoon!

Tequila shots? Who needs ’em?

After all, how many times have you eaten a cupcake, only to say, “I really wish this cupcake had less cake and more chocolate frosting”?

Also Try This Vegan Cheesecake Recipe

Enter the frosting shot: a small glass filled to the brim (and beyond!) with—you guessed it—chocolate frosting.

The BEST part is that this homemade chocolate frosting calls for just a few basic ingredients.

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Thick chocolate frosting shots…

Try it on my Vegan Chocolate Cupcakes or the famous Black Bean Brownies.

Or forget the cupcake like I did, and simply serve yourself a big glass of unadulterated chocolate bliss.

Cupcakes? With all these chocolate frosting shots around, they’d just get in the way!

(Try the recipe as frosting for my Vegan Chocolate Cake)

On a related note, I’ve been surprised how many people have been asking me the same question: Is chocolate vegan?

Oh goodness, yes. Chocolate most definitely is vegan.

If you learn just one thing from reading my blog, let it be that!

The frosting recipe can be keto, paleo, soy free, dairy free, and sugar free!

In the months since I first made this recipe, vegans and non-vegans, health-food-eaters and people who are used to “normal” desserts, have all gone completely crazy for this easy-to-make, smooth and rich chocolate frosting.

It is highly recommended!

Pin it now to save for later Pin Recipe Chocolate Frosting Shots Creamy, dreamy chocolate frosting shots made with just a few natural ingredients. 4.88/5 (26) Print Recipe Total Time 5 minutes Yield 1 1/4 cup Ingredients 1 can full-fat coconut milk or coconut cream

1/4 cup + 1 tbsp cocoa or cacao powder

1/2 tsp pure vanilla extract

sweetener of choice to taste (Use powdered sugar or stevia for thickest results) Instructions Healthy frosting recipe: Open your coconut milk, and if it's not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won't work for the recipe. I recommend Thai Kitchen Organic. Hint: shake the can when you're at the store. If you can hear the liquidy contents swishing around, it's probably too thin to work for this recipe.) Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. For the photos on this page, I didn't use beaters. But I did pipe the chocolate frosting shots out using an icing tip. Stored uncovered in the fridge, the mixture gets even thicker. View Nutrition Facts Notes The recipe was adapted from this Vegan Chocolate Mousse Have you made this recipe? Tag @chocolatecoveredkatie on Instagram

More Ways To Use This Frosting:

Vegan Mug Cake

Vegan Brownies

(No crazy ingredients!)

Healthy Chocolate Cake

More About The Cookbook

4.88/5 (26)