Chocolate Buttercream Frosting. I use Nuttelex + coconut milk to make a vegan, allergy free frosting that tastes amazing!

If you have a child with food allergies then you may find it difficult to source safe versions of products like Nutella. Alternatively, you may have a child attending a nut free kindergarten or school in which case Nutella isn’t permitted (as it contains hazelnuts). If you want to use a treat spread, for school lunches or parties, then this recipe will help you make your own!

Ingredients

• 115g allergy friendly spread like Nuttelex (buttery taste)
• 2 cups icing sugar
• 1/2 cup Dutch Cocoa Powder
• 1/2 tsp vanilla essence
• 1 – 5 Tbsp  coconut milk

Allergies: gluten free, dairy free*, soy free, egg free, nut free. Vegan*.

Directions

1. Whip the Nuttelex.
   • I like to use the food processsor (with a plastic beating tool rather than the metal cutting one).
2. Sift in the cup icing sugar, and cocoa powder. Add the vanilla and 2 Tbsp milk.
3. Beat until smooth.
   • I like to pulse it slowly in the food processor.
4. Mix in more coconut milk, 1 Tbsp at a time, until you have a good thick smooth consistency.
5. Store in an airtight container in the fridge.