free life kitchen
free life kitchen
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CHOCOLATE frosting

Prep Time - 10 min

Cook Time - 1O min

Frosting for a 2 layer 9” cake or a 3 layer 6” cake

Ingredients

  • 2 cans full fat coconut milk with solids and coconut water separated

  • 3 - 6 tbsp. coconut water (reserved from cans)

  • 2 tbsp. cacao powdeR

  • 4 tbsp. powdered natural sweetener such as Swerve

  • 1/2 tsp vanilla extract

 

STEPS

  1.  Chill cans of coconut milk cream in fridge overnight

  2.  Place the stand mixer mixing bowl and whisk attachment in the freezer for a minimum of 20 minutes prior to mixing

  3.  Remove the cans of coconut milk from fridge and open upside down

  4.  Pour out the coconut water that is separated and sitting on top of the coconut cream into a measuring cup

  5.  Place the thick cream that remains into the chilled mixing bowl and whip until peaks form (about 4 minutes if using a mixer) 

  6.  While still whipping, slowly add coconut water 1 tbsp. at a time until desired consistency / smoothness is reached

  7.  Add vanilla extract until entire mixture is smooth and well combined

  8.  Slowly add powdered sweetener and cacao powder, keeping the texture light and fluffy

  9.  Chill for 2-4 hours

  10.  Refrigerate frosted cake until ready to serve

 

notes / tips

  • It continues to thicken as it sits. Store in the fridge for up to 1 week.

 

CHOCOLATE caramel ganache

PREP TIME - 5 MIN

COOK TIME - 1.5 - 2 Hrs

Frosting for 12 cupcakes, middle layer of a 2 layer 9” cake, or middle layers of a 3 layer 6” cake

 

INGREDIENTS

 

STEPS

  1.  Combine coconut milk and natural sweetener in saucepan and bring to a boil for 2 minutes, stirring constantly

  2.  Simmer mixture on low heat for 1.5 – 2 hours, stirring occasionally. (No need to cover – the coconut milk should reduce to about half and has a thicker consistency and slightly darker color)

  3.  Once the coconut milk has thickened, remove from heat

  4.  Add vanilla extract

  5.  Add melted chocolate and combine until and smooth

  6.  Let it cool and refrigerate for 1 -2 hours minimally, the longer it sits, the thicker it becomes

 

notes / tips

  • Store in the fridge for up to 1 week

raspberry jam / puree

PREP TIME - 5 MIN

COOK TIME - 5 min

serves 2 ½ cups

 

INGREDIENTS

  • 12 ounces fresh or frozen unsweetened raspberries

  • 4 ounces fresh raspberries

  • ¾ cup granulated Swerve natural sweetener

  • ½ cup water

  • ½ tsp vanilla extract

  • 3 tsp arrowroot starch/flour

  • 3 tbsp. water

  • 1 tbsp. ghee

 

STEPS

  1.  In a saucepan over medium heat, stir together 12 ounces of the raspberries, natural sweetener and ½ cup water until the sugar is dissolved

  2.  Heat the mixture to boiling, stirring often

  3.  Reduce heat and add the vanilla

  4.  In a small cup, combine the arrowroot and two tablespoons of water until mixed well

  5.  Pour this into the boiling raspberry mixture

  6.  Reduce to low heat, stir for 3 minutes or until the mixture has thickened

  7.  Remove the pan from the heat

  8.  Add 1 tbsp. ghee and mix until melted into the mixture, remove from heat

  9.  Allow the mixture to cool for 15 minutes, then toss with 4 ounces of fresh raspberries

 

notes / tips

  • It continues to thicken as it sits. Store in the fridge for up to 1 week. To have a smoother more puree type of mixture, reduce the amount of arrowroot to 2 tbsp. and pour the mixture through a sieve after removing from the heat to reach that smooth, seedless consistency.

  • Raspberries can be replaced with fruit of choice such as strawberries, blueberries, etc.