Vampire Blood Dip
½ c. pomegranate juice
8 tbsp. allergy-friendly shortening, room temperature
4 ½ c. powdered sugar, sifted
1 vanilla bean, scraped or 2 tbsp. pure vanilla extract
3-4 tbsp. unsweetened dairy-free milk, room temperature
Pour the pomegranate juice into a small saucepan and bring to a boil. Turn down to a simmer and cook until it’s reduced by about half. Set aside to cool.
Using a hand mixer whip the shortening for a minute to fluff up.
Add the powdered sugar cup by cup, mixing for about 30 seconds in between additions.
Once all added, pour in the vanilla extract and add the dairy-free milk tablespoon by tablespoon until the frosting is thick and has the consistency you like.
Pour half of the reduced pomegranate juice into the frosting and mix.
When ready to serve drizzle the remaining “vampire blood” on top and serve with the Halloween Chocolate Minis for scooping!