Super easy, crazy delicious homemade vegan peanut butter frosting. In this recipe, coconut oil and peanut butter join forces to make the most incredible dairy-free frosting ever! Serve it on top of brownies, use it to frost a cake, or eat it with a spoon!
Bring coconut oil to room temperature so it is softened or slightly melted.
Add coconut oil and peanut butter to the bowl of your standing mixer and beat on medium speed until well combined, scraping down the sides a few times to be sure there are no chunks of coconut oil left.
Add vanilla and beat until combined.
Add powdered sugar and salt. Beat on medium/high speed until well combined, scraping sides to ensure it’s mixed evenly.
Add almond milk and beat until light and fluffy. Serve on top of your favorite bars or brownies…or eat with a spoon!
Store in an airtight container at room temperature (if you will be eating that day) or in the refrigerator. Just take it out and let it come to room temperature before serving.
This makes A TON of frosting. I halve this recipe for an 8x8” pan of brownies or if I’m making it just for my family.*Note: I recommend starting with a small amount of almond milk and increasing it until you reach your desired consistency. Some very liquidy peanut butters may require no almond milk at all!