- 1 cup 100 % cacao unsweetened bakers chocolate (approximately1 bar)
- 1/2 coconut oil
- 1 tablespoon raw honey
- 1 tablespoon pure vanilla extract
- pinch of sea salt
- Combine all ingredients in a bowl and melt. To melt chocolate and oil, place in the top of a double boiler over hot, but not boiling, water. Stir until melted. Place bowl in the refrigerator until it becomes thick. Whip with a hand mixer until the icing becomes thick and fluffy.
- *Sprinkle shredded coconut, or cacao nibs on top of iced cupcakes.