Go Back
+ servings
An overhead photo of a bowl of health chocolate frosting. A gold spoon rests inside of the bowl with a scoop of frosting on top of it.
Print Recipe
3.48 from 44 votes

Healthy Chocolate Frosting

This healthy chocolate frosting is creamy, rich and made with just 3 simple ingredients. No butter or powdered sugar needed! It's the perfect recipe for frosting your favorite muffins, cupcakes or cake!
Prep Time10 minutes
Chill Time12 hours
Total Time12 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: healthy chocolate frosting
Servings: 16 Tablespoons



  • The night before you plan to make your frosting, place the can of coconut cream in the refrigerator to chill.
  • When you're ready to make your frosting, open the can of coconut cream and scoop out just the firm cream, leaving the liquid behind. Add your coconut cream, chocolate chips, vanilla and salt to the top of a double broiler with water in the bottom. On medium low heat bring water to a boil to melt the chocolate, stirring occasionally until chocolate is smooth and all clumps are gone. If you don't have a double broiler you can create one by filling a small saucepan with an 1-2 inches of water and placing a glass or heat-safe bowl over the pot with the coconut cream and chocolate chips in it. You can also microwave by placing the chocolate chips and coconut cream in a large microwave-safe bowl and heating in 20-30 second increments, stirring in between until chocolate is melted and smooth. Make sure to stir in between otherwise your chocolate could burn and turn out clumpy.
    An overhead photo of a double boiler with melted chocolate resting over a pot of water.
  • Transfer mixture to the refrigerator to chill for 2-3 hours or until frosting firms up. You want your mixture to be firm, but not too hard. If the frosting is too hard when you pull it out from the fridge, you might have to let it soften up at room temperature for a few minutes.
    An overhead photo looking at a glass bowl with melted chocolate.
  • Once frosting is firm, remove the bowl from the fridge and use a hand mixer (or transfer to a stand mixture) to whip the frosting until it’s lighter in color and fluffy. The frosting should easily spread on a cake or cupcakes, but if it’s too hard to spread, add a splash of milk or water and whip it again until a fluffy texture is achieved.
    An overhead photo looking into a bowl with freshly whipped chocolate frosting.
  • Frost your favorite cake or cupcakes and serve.
  • Keep any leftovers chilled in an airtight container in the fridge for up to 1 week.


Serving: 1Tablespoon | Calories: 73kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 4mg | Potassium: 75mg | Fiber: 3g | Sugar: 1g