I have served this frosting on many cakes for holiday parties and it's always a hit! The kids love it, my (skeptical) brothers love it, my sisters ask for the recipe, and everyone is surprised that it's made with such healthy ingredients. I still consider this recipe to be a treat...but hey, what a fabulous way to "treat" our bodies! This is an easy plant based chocolate frosting that I've made with a small amount of healthy fats, this ensures I do not disrupt my insulin resistance.
2 cups of steamed (or boiled) sweet potatoes
1 cup cocoa powder
1/4 cup + 2 tbsp maple syrup
2 TBL avocado or 1/4 avocado
1 tsp vanilla extract
1/4 tsp salt
If you need it sweeter, try adding in liquid vanilla stevia drops until you're sweet tooth is satisfied or more maple syrup.
1.) Add sweet potatoes and avocado in food processor and run until everything is very smooth.
2.) Then add the rest of your ingredients and taste test! Adding in a small amount of liquid stevia as needed.
3.) Enjoy! Makes roughly 2 cups frosting.
(Scroll below for nutrition facts!)
Notes: I like to chill my frosting before decorating. I find this recipe doesn't work too well with a piping bag but you can still achieve beautiful cakes.... Check out my favorite plant- based chocolate cake HERE.
I also enjoy this with banana, strawberries, rice cakes or on a piece of toast!
Want to see a video of this recipe? Check out my instagram here!
My personal Estimate Nutrition Facts: (I recommend doing your own calculations as well if insulin dependent)
Per 2 table spoons:
Total Carbohydrate 5g
Total Fat 1g
This is the Food processor I use and Love! Linked through amazon!
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