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Vegan Chocolate Espresso Truffle Frosting
Ingredients
  • 2 cups (406g) semi-sweet dairy-free chocolate chips (I used Enjoy Life)
  • ½ cup 2 tablespoons (150g) canned “lite” coconut milk, room temperature, can shaken first
  • ½ teaspoon vanilla extract or use ¼ teaspoon for a peppermint flavor
  • ½ to 1 teaspoon instant ground espresso powder
  • 3 tablespoons canned pumpkin puree
  • ⅛ teaspoon fine sea salt
Steps
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