Chocolate Sweet Potato Frosting
This chocolate vegan frosting is irresistibly delicious, made with rich cocoa, dates, and plant-based ingredients for a creamy texture without the guilt. Perfect for those who want to enjoy a decadent dessert that's both healthy and satisfying. Just what you need for cakes, cupcakes, and more! This icing can be made with only a handful of wholesome ingredients and no refined sugar.
Servings: 2 cups
Calories: 75kcal
Ingredients
- 1 cup cooked peeled sweet potatoes, packed tight
- 1/2 cup almond butter or cashew butter
- 3/4 cup maple syrup or dates or date syrup
- 1/2 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla
- 2 tablespoons plant milk, if needed
Instructions
- Cook your sweet potato first--bake, microwave, Instant Pot, or crockpot. I like the take the easy way out and cook my sweet potato quickly by poking a few holes in it with a knife, wrapping it in a wet paper towel, and placing it in the microwave for about 5-6 minutes depending on the size of the potato.
- Once it’s cooked and cooled, remove the peelings and use only the potato flesh in this frosting recipe.
- Place all the ingredients–except the plant milk– in a blender or food processor and blend until smooth.I use my Vitamix blender, and it works like a charm because it has a tamper that allows for keeping the ingredients moving in thick recipes like this frosting. However, if you have a less powerful machine, you might need to stop, scrape the sides down, and continue to blend until smooth. If needed, add the plant milk to help keep the blender moving.
- Use it to frost your favorite cakes and cupcakes. You could also use it as a fruit dip for apples or even as a pancake topper.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Sweetener- I used to always use dates for this recipe, and they are great. You can also use maple syrup or date syrup in place of the date.
Nut butter options- Other nut butter will work great. For those with nut allergies, try this sunflower seed butter that is absolutely delicious.
Storage- Store in an airtight container in the refrigerator for up to 5 days. It freezes well too.
Nutrition
Serving: 1g | Calories: 75kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 35mg | Fiber: 2g | Sugar: 5g