Chocolate "Superfood" Frosting

subheading: Pure Maple Syrup or Raw Honey:

Pure maple syrup (especially the darker Grade B syrup) is full of trace minerals that have been stripped out of the more refined sweetners like the powdered confectioner’s sugar typically used to make frosting sweet.

Raw honey, in addition to containing minerals and beneficial enzymes, also has antibacterial and antiviral properties that make it an excellent choice for a natural healthy sweetener.

subheading: Pure Vanilla Extract:

The scent of vanilla is incredibly relaxing, and with all of the busy-ness and stress that most of us encounter every day, we can use all the relaxation and stress-reduction we can get!

subheading: Sea Salt:

Sea salt that hasn’t been heavily processed like a lot of table salt has a lot of trace minerals that are important for the body, and having enough salt is helpful for the metabolism.

subheading: Chocolate “Superfood” Frosting Recipe:

note: As always, quality counts, so ingredients that are organic, grass-fed, pasture-raised, etc. are always best if you can afford them! *

½ cup cocoa powder (Find good-quality cocoa powder here)

¼ cup coconut oil (or softened butter) (Find my favorite kind here)

1 Tbs pure maple syrup (or raw honey) (Find pure Grade B maple syrup here)

¼ tsp pure vanilla extract (Find pure organic vanilla here)

pinch sea salt (Find real salt here)

* Note: Coconut oil starts to melt once the temperature gets around 70 degrees. Depending on how warm your house is, you might have to add a bit more cocoa powder if your coconut oil has melted or you might have to use a bit less if it’s wintertime and your coconut oil is rock solid. If it’s summer time and you’re planning to use this to frost a cake rather than just eating it straight as a dessert, you’ll need to make sure you have enough cocoa powder to keep the frosting stiff enough, or use butter instead of coconut oil. note: Note: Coconut oil starts to melt once the temperature gets around 70 degrees. Depending on how warm your house is, you might have to add a bit more cocoa powder if your coconut oil has melted or you might have to use a bit less if it’s wintertime and your coconut oil is rock solid. If it’s summer time and you’re planning to use this to frost a cake rather than just eating it straight as a dessert, you’ll need to make sure you have enough cocoa powder to keep the frosting stiff enough, or use butter instead of coconut oil.

Directions at ourheritageofhealth.com

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