I have been waiting 3 years for a perfect Paleo chocolate frosting and this one was an amazing mistake. I feel like the planets aligned because when I added the coffee flavoring to this, the chocolate seized and created this recipe. I knew coffee was the nectar of the gods and this recipe proves it. I used to buy tubs of crappy store bought frosting and now I realize what I was missing. Homemade chocolate frosting for the win :) Now for the serious note, I was going to save this recipe for a membership site I am building but decided it was too good not to share. With that being said, I need you to help spread the love of this recipe by sharing every where you can. Use this handy bar I installed above this paragraph and spread the chocolate frosting love. Now the teasing begins, don't you just want to lick that spatula?

So I wrote it in the notes, but I want to make sure that you read it as many places as possible to ensure success. I have only made this recipe twice, and that was because I messed up the first recipe I was trying to make twice. I have only tried it with coffee extract so I am unaware if vanilla or peppermint extract will work. Chocolate seizes when liquids of different temperatures are added to the chocolate but this one worked warm as well. I also haven't tried this recipe with anything but enjoy life chocolate chips so if you do, I can't guarantee your success.

Coffee Chocolate Frosting - Paleo Frosting George Bryant 4.59 from 12 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Servings 2 cups Ingredients 2 cups enjoy life chocolate chips

1 tablespoon coconut oil

1 tablespoon coffee extract

pinch of sea salt Instructions Place coconut oil and coffee extract in a double boiler over low heat

Once warm, add your enjoy life chocolate chips and stir constantly until the chips have melted and your chocolate is thick

Remove from the heat, add a pinch of sea salt and stir until smooth

Keep warm to spread and as it comes to room temperature it will harden like frosting

Refrigerate the leftovers and when you want to use it again, warm it in the microwave or over warm water Notes It has to be coffee extract, it caused the chocolate to seize and I have not tried it with any other extracts like vanilla. Someone commented and said they had success using Peppermint Extract as well. Go ahead and try.

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