Vegan Chocolate Frosting

INGREDIENTS

2/3 cup Droste Cocoa Powder

1 cup vegan butter, room temperature

2 tsp vanilla extract

1 1/3 cup date sugar

1 1/3 cup powdered sugar

2- 4 Tbs Three Trees Vanilla Bean Almond Milk

1/4 cup Cocojune Vanilla Coconut Yogurt

PROCESS

In a large mixing bowl using hand mixer, beat soft vegan butter and vanilla extract for 1-2 minutes until light and fluffy.

Stop beater, add unsweetened cocoa powder, sugars, and 2 tablespoons of milk.

Beat again until smooth and well combined. If too thick add more almond milk, one tablespoon at a time.

If too thin, add up to 1/2 cup extra date sugar, 1/4 cup at a time. This will help achieve the perfect consistency.

Add to piping bag to use for the cupcakes. Use apple corer to remove center of cupcakes.

Frost inside of cupcake first. Then top the rest.