Agave Sweetened Chocolate Frosting Recipes

AGAVE CHOCOLATE GANACHE FROSTING

Steps:

• Combine chocolate, agave and cream in a saucepan. Heat over medium heat until chocolate melts, stirring constantly.
• Stir in the butter and vanilla.
• Use to spread while slightly warm, and the consistency of hot fudge sauce.

AGAVE CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 325F. Line 2 baking sheets with parchemnt paper.
• 2. In a large bowl, beat butter with an electric mixer until creamy. Add the agave and beat until fluffy, about 2 minutes. Beat in the egg and vanilla until combined.
• 3. In a separate bowl, combine the flour, oat flour, baking soda, salt and cinnamon. Add dry mixture to butter mixture and combine well. Fold in chocolate chips and pecans.
• 4. Drop by heaping tablespoonfuls onto prepared baking sheets and press down slightly.
• 5. Bake for 12-14 minutes, until ligtly golden. Do not overbake. Let cool 5 minutes on baking sheets and then transfer to wire rack to cool completely.

AGAVE-SWEETENED BROWNIE GEMS

Steps:

• Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.
• In a medium bowl, whisk together the flours, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
• Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. (For a more fudgy-tasting cake, bake for only 8 minutes total.) The finished brownies will have firm edges with a soft center, and a toothpick inserted in the center will come out clean.
• Let the brownies stand in the tins for 20 minutes, or until completely cool. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 teaspoon chocolate sauce. To maintain freshness, leave the brownies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.

AGAVE WHIPPED CREAM

Steps:

• Place the cream and agave in a large (and if possible deep) bowl.
• Whip with a hand blender until stiff peaks form.
• Spread over cupcakes or cake.
• Serve.

AGAVE-SWEETENED CHOCOLATE GLAZE

Steps:

• Combine the coconut milk, agave nectar, rice- or soy-milk powder, cocoa powder, and vanilla in the bowl of a food processor and blend on medium speed for 1 minute. While the processor is running, gradually add 1/2 cup of the coconut oil and 1/2 tablespoon of the lemon juice and blend until thoroughly incorporated. Add the remaining 1/4 cup coconut oil and 1/2 tablespoon lemon juice and process for 1 minute more. The glaze can be stored, covered tightly, at room temperature for up to 4 days.

AGAVE-SWEETENED CHOCOLATE FROSTING

Steps:

• Melt the chocolate and vegetable shortening in a heavy saucepan over very low heat, stirring constantly. Be careful, chocolate burns easily. Once melted, remove from heat. Combine melted chocolate mixture and remaining ingredients in the bowl of an electric mixer. Beat on medium speed about 15 minutes until cooled and smooth.

VEGAN CHOCOLATE GANACHE FROSTING

Steps:

• Combine the chocolate, agave nectar, and creamer in a saucepan. Heat over medium heat until the chocolate melts, stirring constantly. Remove from the heat and stir in the butter substitute and vanilla extract. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.

MARSHMALLOW FROSTING

Steps:

• In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
• In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies.
• Store in a glass Mason jar in the refrigerator for up to 24 hours.