When you don’t have certain ingredients on hand or you purposely stop buying them to better your health and that of your loved ones, you use healthier ingredients or whatever you have on hand. That’s how this recipe came about. I kept it pretty simple using Maple Syrup as the natural sweetener, like I do in my original Frosting recipe because I didn’t was ant to use as much sugar this time. If you are making a healthier cake you need to make a healthier frosting or you’re not doing your body any favors with the amount of sugar it can call for. My original recipe usually calls for at least 3 cups of powdered sugar, I wasn’t doing that. I can’t remember the last time I bought confectioner’s sugar after using the last of what I had months ago.
This recipe uses Avocados as a base with Cocoa Powder and Maple Syrup as a natural sweetener. I was pleasantly surprised how well it turned out and how it held up for me to use on my cupcakes. It’s not as firm as the sugared recipe but by refrigerating it for an hour or longer it held up just fine and did what I needed it to. It’s definitely going to be my go to recipe for a non-dairy Chocolate Frosting. Hope you decide to give if it a try and love it the same as I do!
Try pairing it with my Spelt Chocolate Espresso Cake & Cupcakes recipe.
Add all ingredients into a food processor.
Blend until smooth, stop to scrape then continue until desired consistency is reached. Transfer to a sealed container and refrigerate until chilled to firm it up for decorating. Then when ready to decorate, transfer to a piping bag and get creative!
Will keep in a sealed container in the refrigerator up to 3 days.