Healthy Chocolate Frosting
This Healthy Chocolate Frosting recipe is made without butter or powdered sugar. Instead, it features almond butter (or any nut/seed butter like peanut butter), cacao powder, maple syrup, almond milk, and vanilla extract. You can whip it up in a food processor in just about 5 minutes.
Ingredients
- 1 cup almond butter, unsweetened & creamy – At room temperature
- ½ cup cocoa powder, unsweetened
- ⅓ cup maple syrup, at room temperature
- 1 tablespoon vanilla extract
- 7 tablespoons almond milk, unsweetened
Instructions
- Place ingredients in the bowl of a food processor fitted with the blade attachment.
- Pulse 8-10 times, in 1-second increments, or until it is creamy and spreadable. You may have to stop the machine and scrape down the sides a once or twice to make sure that everything is thoroughly mixed.
Notes
- The calorie information below is for the whole frosting. I usually use it in an 8-inch cake which yields 8 slices, which in turn would be for 8 servings.
- Nut Butter: If you have nut allergies, you can use sunflower or tahini instead of nut butters (i.e, almond, cashew, or peanut butter)
- Sweetener: You can use agave nectar or honey (a non vegan option), instead of maple syrup.
- Storage & Make ahead: You can make this healthy chocolate frosting recipe a day in advance, place it in an airtight jar, and keep it in the fridge. It should keep fresh up to 3 days. Be sure to let it sit on the counter 30 minutes before you are ready to use and give it a stir before using.
- No food processor? If you do not have a food processor, you can use a blender. It is a little bit messier with a blender, but it would work. If you do not have both of those equipment's, you can use a bowl and a whisk. It would take a bit longer, but it would still work.
Nutrition
Calories: 1975kcalCarbohydrates: 146gProtein: 61gFat: 146gSaturated Fat: 14gSodium: 174mgPotassium: 2786mgFiber: 40gSugar: 78gVitamin A: 3IUCalcium: 1167mgIron: 15mg
Tried this recipe?Let us know how it was!