Vegan Peanut Butter & Chocolate Icing

The only difference in this recipe and the regular chocolate icing recipe is that you are replacing the vegan butter with the peanut butter.  

  • ½ cup peanut butter, smooth or crunchy   
  • 3 cup cocoa, Ghirardelli® unsweetened
  • ¼ cup unsweetened almond milk 
  • 2 cups powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Mix all ingredients together in a mixer until light and fluffy. Refrigerate until needed. Remove icing from refrigerator a few minutes before cupcakes are ready to be iced.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

TomatoStirfry

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.