glaseado de chocolate, recetas anti-cancer - Cook For Your Life

Creamy Vegan Chocolate Frosting

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size Makes about 5 cups servings
Carrot Icon for Number of Ingredients Size 5 ingredients
This fabulously rich, dairy-free creamy vegan chocolate frosting tastes so very, very good, but despite it’s healthy ingredient profile, it is still a high-calorie indulgence, so treat it as something to splurge on rather...


  • 2, 10 ounce packages semisweet chocolate chips
  • ½ cup hot brewed coffee
  • ¼ cup boiling water
  • ½ cup light coconut milk
  • 4-ounces silken tofu

Nutrition Facts


442 cals


30 g

Saturated Fat

17 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g


40 g


34 g


4 g


12 g


48 mg


  1. Put chocolate in a double boiler (see Ann''s Tip). Stir occasionally until the chocolate has melted.
  2. Remove from heat and stir in the hot coffee and boiling water. Whisk until completely smooth. Add the coconut milk, and whisk until completely mixed.
  3. In a food processor, combine the chocolate mixture with the tofu. Process until smooth, about 10-15 seconds.
  4. Transfer the mixture to a medium bowl and cover with plastic wrap. Refrigerate until look and the texture resembles cream cheese, about 1½ hours. If the mixture becomes too stiff, let sit at room temperature.
  5. With an electric mixer, whip the frosting on high speed until fluffy and mousse-like in texture, about 1-2 minutes.
  6. Use to frost your cake.

Chef Tips

Make your own double boiler with a sturdy saucepan and a metal bowl that fits nicely on top. Just add a little water to the bottom of the saucepan bring it to a simmer, and place the metal bowl over it. The water should not touch bowl.

Cooking chocolate doesn’t always come in chips. If you buy it in bloc form, break it into smallish pieces – a hammer makes the best job of this – and melt as in step 1. Make sure there are no solid lumps of chocolate left before moving to step 2.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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