– vegan – gluten free – grain free – oil free – Refined Sugar Free –
Super simple and made with only 5 ingredients, this chocolate frosting is healthy, vegan, gluten-free and refined sugar-free. Swap this chocolate frosting out for your store-bought frosting and you won’t notice the difference! Try it out on cupcakes, cakes or just eat it on its own – it’s that good! This recipes makes about 3 cups of frosting or enough for about 20 cupcakes.
Cooking essentials:
A blender
A baking sheet
See below for a breakdown of nutritional information and substitutions.
Serves 20
Vita Pura Health
Yields 3 cups
Super simple and made with only 5 ingredients, this chocolate frosting is healthy, vegan, gluten-free, oil-free and refined sugar-free. Swap this chocolate frosting out for your store-bought frosting and you won't notice the difference!
5 minPrep Time
40 minCook Time
45 minTotal Time
Ingredients
- 2-3 cups baked sweet potato (approx. 2-3 medium sweet potatoes) or sweet potato puree
- 1 cup cacao powder
- 1/2 cup coconut cream
- 1/2 cup pure maple syrup
- 1/2 cup coconut sugar (or another 1/2 cup maple syrup)*
- A blender
- A baking sheet
Instructions
- *Skip this step if using store-bought sweet potato puree. Preheat oven to 425 F. Place whole sweet potatoes on a baking sheet and prick with a fork several times. Bake until soft all the way through, about 40-50 minutes. Allow to cool completely then peel skin from sweet potatoes. Use a spoon to remove any blemishes on the sweet potato to ensure a creamy frosting.
- If you want a thinner frosting, start with 2 cups of sweet potato. If you want a thicker frosting (better for cupcakes), start with 3 cups. Blend all ingredients together to form a smooth consistency. You can change the thickness of frosting by adding more sweet potato for thicker or more maple syrup for thinner frosting.
- Store in the refrigerator for up to a week.
Notes
*Makes 3-4 cups of frosting, or enough for 20-25 cupcakes.
Made with only 5 ingredients thrown into one blender:
- Sweet Potato: loaded with vitamins and minerals. One cup of sweet potato has all your daily vitamin A intake, almost half your vitamin C and manganese, 36% of your copper, 34% of your B6, 24% of your biotin, and 20% of your potassium. Nevermind that they contain antioxidant and anti-inflammatory properties. For this recipe, the sweet potatoes are baked for 1 hour at 350 F in their whole form because it produces the best frosting consistency.
- Cacao Powder: note that there is a difference between cacao and cocoa powder. It is important to choose a high quality cacao powder, which is richer in magnesium, iron, potassium and calcium. Cocoa powder, although cheaper, typically contains unnecessary fillers and less minerals and antioxidants.
- Coconut Cream: the thick top layer of coconut milk, often sold separately. Do not mistake coconut cream for cream of coconut, which is a sweetened version often used for baking and desserts. Look for a coconut cream that consists only of coconuts, water and guar gum; anything else is unnecessary, inorganic and unnatural.
- Pure Maple Syrup: although high in sugar, is loaded with 24 antioxidants that help protect against free radical damage. It also contains anti-inflammatory properties that help to protect against chronic diseases, brain inflammation, intestinal inflammation, and nerve inflammation. therefore, pure maple syrup is a great natural sweetener when used in moderation. Fake maple syrup is made with high fructose corn syrup and provides zero health benefits.
- Coconut Sugar: a healthier alternative to refined sugar. Although I don’t normally use coconut sugar in my recipes (refer to my article on sugar alternatives), it is necessary to get the perfect frosting texture for this recipe. Substitutions: the coconut sugar adds a nice texture to the frosting, but it can be substituted with pure maple syrup with similar results.
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