Vegan Chocolate Frosting

• 6 ounces dark chocolate chips (73% cacao) (about 1 heaping cup)
• 1/2 cup Spectrum all-vegetable shortening
• 1/4 cup agave nectar
• 1 tablespoon vanilla extract
• 2 tablespoons water
• Pinch of sea salt

1. In a medium saucepan over very low heat, melt the chocolate until smooth.
2. Allow the pan to stand on the counter for 5 to 10 minutes to cool the chocolate to room temperature.
3. Blend in the shortening with a handheld mixer, then blend in the agave nectar, vanilla extract, water, and salt until smooth.
4. Place the saucepan in the refrigerator for 3 to 8 minutes, until the frosting becomes spreadable.
5. If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat and stir until the frosting is softened.
6. If the frosting is too runny, place it back in the refrigerator until it firms up.
7. Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.

chocolate chips, spectrum, nectar, vanilla, water, salt

Taken from www.epicurious.com/recipes/food/views/vegan-chocolate-frosting-379061 (may not work)