Healthy chocolate frosting made from an avoacdo that is paleo-friendly and vegan!
I have many memories as a kid making a cake or cupcakes with friends. When it came time to frost our creation, the first thing to do was to enjoy a spoonful of the frosting.
Eating spoonfuls of that canned buttermilk frosting seemed to be everyone’s favorite part. We’ve probably all done it, but I don’t even know what’s in that store bought frosting, do you? Eat more than a spoonful and you’re almost guaranteed a stomach ache. I wouldn’t touch the stuff today!
Healthy alternatives for frosting are harder to come by. Canned coconut milk makes a great base for frosting, but it doesn’t hold up too long outside the fridge. Let’s face it, coconut cream frosting just isn’t the same.
You want the rich, smooth frosting that doesn’t melt when you remove it from the fridge! Luckily, the fix is so simple! It’ll take you at most 5 minutes to make!
Did I mention that the frosting is also ridiculously healthy? Only three ingredients make up the list. Three. I don’t even want to know how many you’ll find on the containers in the store. I considered posting a snit-bit of a popular brand, but maybe it’s just better not to know.
This frosting is incredibly fudgy and smooth. My computer says that fudgy is not a word, but I beg to differ.
You can use it like typical frosting to spread atop cakes or to decorate cupcakes. You can also use it as a fudge filling for cakes, cupcakes and parfaits. Or you can just eat it off a spoon. It begs to be eaten off of a spoon.
- 1 Ripe avocado (Large Hass)
- 3 Tablespoons Cocoa Powder
- 2 Tablespoon honey (or sub pure maple syrup)
- In a blender or food processor, combine the flesh of the avocado, cocoa powder and honey.
- Blend until smooth.
- To frost cupcakes, transfer the frosting to a small plastic bag with tip of one corner cut off and a decorating tip placed inside. Chill the frosting in the fridge until ready to use.
- Serve on top of cakes and cupcakes, or eat it straight from a spoon!