Chocolate Icing


Combine oil and maple syrup in a medium-sized bowl. Beat using a wooden spoon. Add cocoa and salt and beat to combine.

To Use

Icing will harden slightly upon chilling, so use while it is soft. For cupcakes: Grasp a cupcake by the bottom, turn upside down, dip into the icing, and twist to coat the top. Place on a plate and repeat for remaining cupcakes. For bars or cakes: Spoon icing on top of bars or cake. Spread evenly over the top using a metal spatula.

To Store

Icing keeps in an airtight container in the refrigerator for up to 1 month. Bring to room temperature before using.

Makes About ¾ Cup


  • ½ cup softened extra-virgin coconut oil

  • ¼ cup pure maple syrup

  • 3 tablespoons cocoa or carob powder

  • Pinch of sea salt

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.