Go Back
+ servings

Simple Chocolate Icing Recipe

Servings: 12 cupcakes icing


  • 75 g avocado
  • 75 g coconut cream "top" meaning, refrigerated coconut cream that you open the can of and just use the top, really solid bit. Use the rest for smoothies, porridge or hot chocolate
  • 75 g coconut sugar for a fructose free version you can also use 60g rice syrup but it won’t set quite as well
  • 50 g raw cacao powder


  • Blitz your coconut sugar first (in a blender or mini food processor on high for 15 seconds or a thermomix on speed 8 for 4 seconds)
  • Add everything else and blitz on medium speed for 5-10 seconds until well combined
  • Ice your cakes / cupcakes and pop in fridge to set for 20 minutes if you have time, otherwise just serve straight away. It has a rich chocolate mousse consistency when freshly made. So, so good!