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