I’m super excited to share a new vegan cookbook that is in our midst, with you today! DIY Vegan is from the super talented Nicole Axworthy, of A Dash of Compassion, and Lisa Pitman, of Vegan Culinary Crusade, and is all about making staples for your pantry that are delicious and vegan (duh!), like this Chocolate Fudge Frosting.
The whole book is based on how there are weird ingredients found in the foods that you’d least expect them, like gelatin in cereal (ew!), crazy preservatives and so on. These ladies show us how we can make our own versions of day-to-day foods, while including helpful guidelines on how exactly you can incorporate them into your busy schedule.
Not only will you save money by making your own Sweetened Condensed Milk, Toaster Pastries (oh, hell yeah), Fran’s Hot Sauce, and more, you’ll end up eating more wholesome versions that just happen to have less junk in them, without missing out on flavor. There’s even a vegan Worcestershire sauce recipe in here! Hellooooo delicious Bloody Marys!
Today, I’m featuring this incredibly luscious Chocolate Fudge Frosting (or Filling) recipe made with rich dark chocolate, coconut milk, avocado and sweetened with maple syrup. I’m not ashamed to admit that I haven’t actually put this on anything, yet; I’ve only eaten it by the spoonful. 😉 This is just one of the easy-to-make and delectable recipes!
Aside from the obvious appeal of this book, Nicole and Lisa did a great job with the styling, and Nicole with the food photography, to give you MANY beautiful photos to pair with the recipes. I’ve been following both of these ladies’ blogs for years now, and it is so exciting to see their hard work shine in this book.
Chocolate Fudge Frosting
- 7 ounces 70% cocoa dairy-free dark chocolate finely chopped
- ½ cup full-fat coconut milk
- 2 tablespoons coconut oil
- ½ cup pureed avocado see tip
- ¼ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- Pinch of sea salt
- Nondairy milk if needed
- Melt the chocolate, coconut milk, and coconut oil in a double boiler (see instructions on page 32) and stir to combine.
- In a food processor, process the melted chocolate mixture with the avocado, maple syrup, vanilla, and salt until very smooth. It should look like thick chocolate pudding at this point.
- Transfer the frosting to a shallow bowl, cover, and refrigerate until thick and spreadable, about 3 hours. If needed, stir in a splash of non-dairy milk if you’d like to thin the frosting for piping. The frosting can be stored in an airtight container in the fridge for 10 to 12 days.
To puree avocado, simply peel and pit a just-ripe avocado and then process briefly in your food processor before measuring.
Lucky for us, their publisher has offered to give away a copy of DIY Vegan to a special Vegan Yack Attack reader! I’ll make it easy for you, and just ask that you leave a comment saying why you’d love to have this book, to enter. US and Canada residents over the age of 18, please! You have until November 26th, 12am PST! <3
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