Now, I will say that coconut sugar has a very caramel flavor.
So that is one consideration. But if you’re okay with that, then fab. Coconut
sugar is less refined and has a lower glycemic index, but in my humble opinion,
sugar is sugar and the effects on your body are the same. As always, moderation
is key.
Want to know what I do when I make this recipe? I use 50/50
coconut sugar and organic powdered sugar. It gives the chocolate buttercream
this richer, slightly caramel flavor without going over the top. I also use
100% organic palm shortening (as pictured). But if you’d like to sub 50% butter
(for a true buttercream) or 50% vegan butter, have at it.
INGREDIENTS
- 8 cups organic powdered sugar (or powdered coconut sugar, powdered succanat, etc)
- 1 cup raw cacao powder
- 1 cup organic palm shortening (or vegan butter or a combination of both)
- 1/2-3/4 cup almond milk, cashew milk or coconut milk
- 2 tsp vanilla extract
DIRECTIONS
- Add all ingredients to a stand mixer and blend on low for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and blend for one minute.
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full recipe : downshiftology.com