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. Get to desired 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.