Vegan Agave Sweetened Chocolate Frosting. And Other Things I Eat.

I ate a sheep. It was the most delicious sheep, complete with a raspberry heart in the middle. Felt like such a carnivore.
Went to Boa for husband's birthday dinner. This is French onion soup in dim lighting. It was fabulous, but how can you screw up hot cheese?
Next up was tableside Caesar salad on chilled plates. Perfection. Spicy! Holy garlic. Glad we both ate it.
My entree. Spaghetti and Kobe meatballs. Tasted like spaghetti and meatballs. A little bummed, but I can only blame myself for ordering spaghetti and meatballs from a steakhouse. I was really tired.
Husband's steak. He got the strip. I told him to get the ribeye, but he didn't want to deal with a bone. Next time, he'll get the ribeye. This was decent, but a little tough and not super flavorful.
Dairy-free, agave sweetened chcolate cake for husband. I'm way better at frosting than cake. Cake was dry. Frosting was epic. Think maybe I need to use grapeseed oil instead of coconut oil in cakes. Any advice?
The frosting was epic.

Curious about Boa? Food was good, but not life-changing. Service was great. Ambiance was dated. Do I think we’d go back? I don’t know.

Here’s the frosting I whipped up:

Vegan Agave Chocolate Frosting

1 tub Whipped Earth Balance

1 cup agave

1/4 cup tapioca starch

1 Tablespoon vanilla

1/2 teaspoon almond extract

1/2 cup unsweetened cocoa powder

Dumped it all in the stand mixer with the whisk attachment and whipped it until light and fluffy, about five minutes. Stopped periodically to scrape down the sides and make sure everything was getting incorporated.

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