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Chocolate Icing
Preparation T me:
10 minutes
- If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker, and therefore easier to spread on a cake.
100 grams chocolate, bittersweet, dairy-free, melted
(about 2/3 cup when cut)
(or 2/3-cup dairy-free chocolate chips)
12 1/3 ounces tofu, low-fat s l en, (extra-firm)
1 teaspoon vanilla extract
1/4 cup brown rice syrup
1/4 cup maple syrup
1 tablespoon sucanat sugar
(or granulated sugar)
Blend all ingredients with a small electric hand blender (easier clean up) or a food processor until smooth.
Refrigerate icing to firm it up and make it easier to spread on a cake.
Spread on cooled cake, and if necessary, refrigerate briefly to set the icing to the ca e.
Should have enough icing to cover a double-layered-10- inch round cake.
VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, and barley malt
syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes
- For a lower fat icing, use 2/3 cup cocoa powder in place of 100 grams of dairy-free, bittersweet chocolate.
Although this icing will not be nearly as rich and smooth, this will yield icing, which contains only 12% calories
from fat (about 0.5 grams of fat per serving).
- "Carob Icing" - on a carob cake, use chunks of dairy-free carob bars or chips in place of chocolate
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