Chocolate Almond Butter Icing

(Altered from a Danielle Walker recipe in Against All Grain by Debra McVay.)

Ingredients:

6 Tbs. almond butter

1/4 cup coconut oil

1/4 cut soy- and gluten-free dark chocolate chips

1/4 cut raw, local honey

1/4 cup cold coconut milk

 

Directions:

1. Place the almond butter, coconut oil, and chocolate chips in a small saucepan over low heat until melted. Do not allow to boil.

 

2. Pour into a bowl and whisk in the honey and cold coconut milk.

 

3. Allow to set in the refrigerator for at least 20 minutes.

 

4. Stir frosting until fluffy before frosting.