Saturday, 15 April 2017

Chocolate Icing

This recipe is: Gluten Free, Dairy Free, Low fodmap, Suitable for Interstitial Cystitis, Paleo, Vegan, Refined Sugar Free and Grain Free

Scroll to the bottom of this post for ingredient tips

    • 75g Chopped Chocolate
    • 100g Raw Ecstasy Chocolate Almond Spread (if you cannot get hold of this just use chocolate spread alternative ((homemade of bought)) or a nut butter)
    • 65g Coconut Oil

      • Add some water a small saucepan with a glass bowl on top (creating a bain-marie) put over a very low heat and add the chocolate spread, chopped chocolate and coconut oil to glass bowl, stir together until melted and combined.
      • Use a spatula to make sure all the mixture is together at the bottom of the bowl.
      • Place in the mixture in the fridge for 15minutes and stir through to disperse any lumps
      • Put back in the fridge for another 10minutes to finish thickening
      • Remove from the fridge and using an electric whisk, whip the mixture until thick and fluffy. It is fully whipped when it has turned slightly paler in colour and resembles a mouse like texture.
      • Don't keep your finished topping in the fridge as it goes rock hard due to the coconut oil.
      • Make sure any cakes you are topping are cool before you ice/fill your cakes, like I did in my recipe here.
      As well as a cake icing this also makes a very rich decadent type chocolate mousse which you can use to layer up in other desserts (or eat off a spoon but it is very rich).


      The higher the cacao content in your chocolate the less added sugar will be in the icing. I have made the whole icing just using just 90% Ombar Chocolate which is also delicious but has a darker, slightly fruitier, flavour profile
      I used Raw Ecstasy Activated Chocolate Almond Spread or you could make your own (for example Deliciously Ella has a recipe) Chocolate & Coconut Cocobella by Biona or Cacao Brazilnut Bliss. There may well be other ones out there available but make sure they fit your dietary requirements. The ONE I used is made from sprouted almonds, coconut sugar, chocolate (raw cacao butter, raw cacao paste, raw cacao powder), raw coconut oil, salt and revitalised water. You might need to stir these chocolate spreads as they have no emulsifiers in so sometimes the oil separates out a bit and needs to be stirred back in. 
      All my ingredients were as pure, unrefined and organic as possible. They are all gluten free, dairy free and refined sugar free. It is much easier than it used to be get hold of these types of ingredients these days. You can get a version of all of these ingredients from Ocado, but also some good shops to also look at, which you can find online, are Holland and Barret, The Raw Chocolate Shop, The Raw Chocolate Company and Raw Ecstasy. Of course if you can get to your local independent health food shop they will probably be help you with these ingredients too.
      All my ingredients were suitable for Coeliacs and mostly organic. By the best quality ingredients you can afford but most importantly check the labels to make sure what you are buying is as natural as possible for a better tasting cake and, of course, good health.

      (N.B. I love to bake but due to being house and bed bound most of the time it's not that easy so all the recipes are on here are a collaboration between my mum and I. Most of the time that means me wrapped up in a blanket and instructing her as she goes along, but it seems to work and is a lot of fun doing it together.)

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