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–+ servings
Salted equal-parts Full GAPS cocoa frosting with soft smooth folds

Salted Equal-Parts Cocoa Frosting for Full GAPS

A softer later-Full-GAPS cocoa frosting with equal parts coconut oil, raw honey and cocoa, plus homemade vanilla and mineral salt.
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Servings: 1 batch
Course: Dessert, Frosting
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Salted Equal-Parts Cocoa Frosting
  • 1/4 cup natural non-hydrogenated coconut oil
  • 1/4 cup raw honey
  • 1/4 cup pure organic cocoa powder level measure
  • 1/2 teaspoon homemade vanilla extract linked GAPS recipe
  • 1 pinch mineral salt

Equipment

  • Le Creuset Signature stainless-steel saucepan
  • Stainless-steel whisk
  • Dry measuring cups and spoons
  • Flexible scraper
  • Heat-safe wooden trivet

Method
 

  1. Soften the coconut oil over low heat only until liquid, without making it hot. Turn off the heat as soon as the last opaque piece disappears.
    Measured coconut oil just liquid over low heat in a supported stainless saucepan
  2. Move the saucepan to a heat-safe support. Add the raw honey, cocoa, homemade vanilla, and mineral salt; whisk off heat until no dry cocoa, honey streak, or clear oil ring remains.
    Salted cocoa frosting partly mixed off heat in a supported stainless saucepan
  3. Let the frosting stand off heat for a few minutes to thicken. Stir once, then spread over a completely cooled dessert when a broad rounded trail remains visible.

Notes

  • The source supplies no portion yield or timing. The 1-batch card base exists only so every measured ingredient scales together at 2x.
  • Keep the exact equal-parts oil, honey, and cocoa ratio plus the measured vanilla and salt.
  • 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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