1 cup dark chocolate 73%
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt
1. In a small saucepan, over very low heat, melt chocolate and grapeseed oil.
2. Stir in agave, vanilla, and salt.
3. Place frosting in freezer for 15 minutes to chill and thicken.
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
5. Frost cake or cupcakes or use between cookies.
Source: Elana's Pantry
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