Dairy Free Chocolate Chip Cookie Icing
This dairy free icing is light and fluffy with a slight cookie batter taste.
Servings 6 cupcakes
- 1 cup Palm Shortening
- 2 tbsp almond butter
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1/8 cup semi-sweet chocolate chips
Place the ingredients except the chocolate chips in a large bowl. Use a mixing machine to whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes. Sprinkle chocolate chips on top.
Consume the cupcakes immediately or store in an airtight container for no longer than 2 days. You can also freeze the cupcakes.