Chocolate Icing
WF*, GF*, EF*, CF, NF*, FF
Should have enough icing to cover a double-layered, 10-inch round
cake
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
Ingredients
100g dairy, wheat-free, gluten-free and nut free-chocolate (approx. 2/3
of a cup
when chopped)
340g low-fat silken tofu*
1 teaspoon vanilla extract essence*
¼ cup brown rice syrup*
¼ cup pure maple syrup*
1 tablespoon caster sugar (or xylitol sweetener equivalent)
1 pinch sea salt
Method
Blend all ingredients with a electric hand blender until
smooth.
Refrigerate icing to firm it up and make it easier to spread on a
cake.
Spread on cooled cake and if necessary, refrigerate briefly to
set the icing to the cake.
* Check labelled ingredients for suitability.
Click the following links to view products in-store: Green
& Blacks Organic Chocolate Range
Rice syrup
Maple syrup (organic)
Sea Salt (Rock)
Xylitol
Complete Baking Range instore...
Go To Home Page of E-Store here...
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