Thursday, May 23, 2019

Chocolate Icing (Grain Free, GAPS friendly)

My girls are in a wonderful ballroom dance class. They had their Spring Formal the other day and my contribution to the celebration was these decadent iced brownies. The brownie part I have shared in a previous post. This icing is a wonderful pair to the flourless date brownie recipe. It can be adjusted to make it paleo (sub the butter with coconut oil), even low carb if you sub the maple syrup with a liquid sweetener (sweetleaf liquid vanilla stevia would work). We use goat milk for milk but you could also use regular milk or almond milk. Coconut milk may have too much fat content and mess with the blending of ingredients.

So these are the ingredients I used. Ghee would be a great GAPS option for the butter.

Icing Ingredients:
3 bars of unsweetened Baker's chocolate
3 TB. butter/ghee/coconut oil
3/4 cup maple syrup
1&1/2 cups goat milk 

Melt the chocolate bars with the ghee/butter and add the maple syrup when the chocolate is thoroughly melted. To this also add a few shakes of salt. It will look like this.

Start gradually adding the milk. It is going to look like it won't come together at first. Keep stirring and be patient ("like your Father in heaven" my dad used to say ;) )

When it begins to steam, even boil some and look glossy and combined well, it is done.

Pour over your brownies and evenly distribute.

Let cool in the fridge and cut into squares.

This icing will be a fudge consistency after cooling in fridge. If you have any leftover you can eat it all yourself save it for your kids to dip fruit in as a snack. :)


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