Peanut butter and coconut cream blend to a smooth base with cocoa powder and maple crystals, while agar bloomed in coconut milk lends this deep, chocolate-rich frosting its set, spreadable body.
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In 2 1/2 quart pot, combine coconut milk and agar powder. Set aside for at least 5 minutes .
Prepare ice bath.
In food processor, combine coconut cream, peanut butter, maple crystals, cocoa powder, and salt. Blend until smooth.
Bring coconut milk-agar mixture to . until agar powder has dissolved, stirring constantly to avoid scorching.
Slowly and carefully add coconut milk-agar mixture and melted chocolate to processor with other ingredients and process to combine.
Using spatula, transfer contents from food processor to small bowl over ice bath until chilled.
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