How to make a vegan chocolate spread that is allergy free and tastes amazing!

Chocolate Buttercream Frosting

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.
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