If there's ever a time to search out a high-end cocoa powder, it's before you dig in and make a batch of chocolate frosting. Invest in some French Valrhona, if at all possible. It has a remarkably rich and excellent flavour.

Quick tip: For a more milk chocolaty frosting, replace 2 tablespoons unsweetened cocoa with soy milk powder. For a deep, rich chocolate sauce, add 2 tablespoons agave nectar to the mix and store at room temperature instead of refrigerating.

Makes enough to frost 24 cupcakes

Ingredients
1 1/2 cups unsweetened soy milk
1/2 cup dry soy milk powder
1/4 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/4 cup agave nectar
1 tablespoon pure vanilla extract
1 cup coconut oil
2 tablespoons fresh lemon juice

Preparation
In a blender or a food processor, combine the soy milk, soy powder, cocoa powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temperature for up to 1 week.)