Almond-Choc Collagen Frosting

 

  • 4 TB maple syrup
  • 4 TB almond butter (or peanut butter or cashew butter)
  • 2 TB grass fed butter or coconut oil
  • 2 oz (about 2 TB + 2 tsp) chocolate (click for my recipe)
  • 3 scoops of collagen
  • 1/2 tsp vanilla extract
  • pinch of salt
  1. Place all ingredients in a bowl. Melt over a double boiler. Stir initially to moisten the collagen with the maple syrup.
  2. Once the chocolate and fat start to melt, stir again. When the chocolate and fat are almost completely melted, start whisking over the double boiler until the frosting thickens.
  3. Remove from the heat and whisk a few times.
  4. Use to ice cupcakes, cakes, muffins, sundaes etc. immediately or store in an airtight glass container in the freezer.
  5. To thaw frozen frosting: bring a couple of inches of water to a boil in a saucepan. Turn the heat off and add the glass jar or container to the water to heat the frosting.

*please use organic ingredients, if possible.

*Note: because of the collagen, this frosting hardens very quickly. You have to use it while its warm and quickly. Because of this, you cannot pipe this frosting. I use a portion scoop to scoop the frosting over my baked good (or ice-cream). The frosting will run over and trip down the baked good and then harden.

Almond Chocolate Collagen Frosting=Intermediary Culinary Skill Level- click to read about how I rate the difficulty of my recipes

 

 

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