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–+ servings
Gelatin-set Full GAPS cocoa frosting with a firm satin spatula trail

Gelatin-Set Cocoa Frosting for Full GAPS

A later-Full-GAPS cocoa frosting set with grass-fed gelatin, coconut oil and raw honey for a firm chilled finish.
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Servings: 1 batch
Course: Dessert, Frosting
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Gelatin-Set Cocoa Frosting
  • 1/2 cup pure organic cocoa powder level measure
  • 1 teaspoon grass-fed gelatin powder level measure; do not add water
  • 1 dash mineral salt
  • 1 dash homemade vanilla extract linked GAPS recipe
  • 1/4 cup natural non-hydrogenated coconut oil melted and cooled
  • 2 tablespoons raw honey

Equipment

  • Dry glass or ceramic mixing bowl
  • Stainless-steel whisk
  • Dry measuring cups and spoons
  • Flexible scraper
  • Small offset spatula
  • Shallow glass or ceramic dish and stainless tray

Method
 

  1. Mix all six measured ingredients in a dry glass or ceramic bowl until no dry cocoa or gelatin, amber honey streak, or clear coconut-oil ring remains.
    Cocoa gelatin coconut oil and raw honey partly mixed with no added water
  2. While the frosting is still spreadable, drizzle or spread it over a chilled Full GAPS dessert whose own ingredients are already appropriate.
  3. Refrigerate briefly until the frosting is set: a shallow spatula line stays visible and the surface no longer moves when the dish is shifted. Let it lose the hardest chill before serving.
    Gelatin cocoa frosting beginning to set after a brief chill on a supported tray

Notes

  • The source supplies no portion yield or timing. One batch is a scaling base only.
  • Do not bloom the gelatin or add water; the exact formula measures none.
  • Pure organic cocoa is occasional on later Full GAPS after digestive symptoms are gone.
  • Do not add coconut milk, cream, commercial chocolate, or another sweetener.

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