Secret-Ingredient Allergy-Friendly Chocolate Frosting

Frosting that's healthy enough to eat for breakfast? YES! Not only is this chocolate frosting sugar free, but it's also a dairy free frosting. Made with a healthy secret ingredient so you can eat it guilt free! Can you guess what the secret ingredient is?

{I like being able to make special healthy treats for my family like Almond Joy® Bars, Chocolate Truffles, No-Bake Coconut Cookies, Chocolate Mint Bars, and Silky Bean Fudge

Today, do I have a treat for you. Ricki Heller, one of my blogging friends, is here to share amazing recipe for Allergy-Free Chocolate Frosting.

And it happens to be sugar-free frosting at that.  

Ricki's blog is loaded with creative recipes and fun narrative about them. She, like me, has battled candida for a long time (I actually “met” Ricki when looking for candida-friendly recipes when I first knew I was struggling with candida (aka “horrid beast”) –so rest assured that your sweet tooth will be handled with kid gloves over at her site.

When I first was told I’d have to go on an anti-candida diet (ACD), I rebelled.

Give up my beloved milk chocolate? Stop drinking wine with dinner when I went out with friends?

Never eat chocolate layer cake with FROSTING again?!

Well, as it turns out, rebellion wasn’t exactly my best move. I defiantly continued to eat my old standards, and it landed me with an even more severe (and obstinate) case of candida, one that required more than a full year on the diet. . . just to get it somewhat under control.

Now, four years later, I do still follow a modified version of the ACD, and know that I’ll be living an anti-candida lifestyle for life.

– I have never again tasted even a tiny crumb of milk chocolate.

– No alcoholic beverage has passed my lips in more than four years.

But frosting? As I said, NO WAY would I give that up!

This Chocolate Buttercream Frosting is not only sugar free and ACD-approved, it’s also free of nuts, gluten, grains, dairy, eggs, corn, soy and any high glycemic sweeteners. It contains a secret ingredient that ensures this frosting contains a vegetable; and it’s high fiber, to boot.

And guess what else? It tastes like real chocolate buttercream!

You can spread this frosting on brownies, layer it between cake layers, pipe it on cupcakes (it holds its shape at room temperature), use it to decorate birthday cakes, or sandwich it between whoopee pies. In fact, this is the frosting that graces the gluten-free vanilla cupcakes on the cover of my new cookbook, Naturally Sweet and Gluten-Free.

But hey, if you’re missing your treats and are really hankering for a sweet confection, you can just eat it off a spoon. (Shh, just don’t tell anyone I do that!).

This frosting can be used as soon as it's mixed at room temperature as a dark, fudgy chocolate frosting that can be piped and will hold its shape.

For a lighter “buttercream,” refrigerate until firm and then whip.

Either way, no one will believe what is–and isn't–in this!

Love Frosting? But you're on a sugar-free diet? This Chocolate "Buttercream" is Dairy and Sugar-Free - and amazingly delicious!!!

This Sugar and Dairy-Free Frosting looks gorgeous on this cake.

Note: Some of the following links are affiliate links. If you make a purchase (which I highly recommend in the case of Ricki's book) after clicking on a link, I might make a commission.  Your price remains the same and you get to keep getting fabulous free content like this amazing recipe in return.
Love Frosting--but you're on a sugar-free diet? This Chocolate "Buttercream" is Dairy and Sugar-Free - and amazingly delicious!!!

I wish I could grab one of these off the screen and eat it now!
Photo Credit: Celine Saki

{From Adrienne: I had a housemate in college who would keep a tub of frosting under her bed to snack on at will. I wouldn't recommend that for this recipe, but I am sure you are going to be tempted to do just that.

Like I said above, I have followed Ricki's blog for a long time, since I first knew that I had candida. What a sweet treat (pun intended) to now be friends with her and be able to share her talent with all of my readers.  

And check out this gorgeous book that Ricki just came out with…}



This cookbook is for you if you are on a Gluten-Free, Sugar-Free, or Allergy-Free diet. Or even if you

Ricki Heller's Brand Spanking New Sugar-Free & Gluten-Free Cookbook!

What You Will Need

Things you will need for this recipe:

Recipe from Naturally Sweet and Gluten-Free: 100 Allergy Friendly Vegan Desserts by Ricki Heller. Used with permission.

Secret-Ingredient Allergy-Friendly Chocolate Frosting
Recipe type: Desserts - Frostings and Sweet Toppings
Cuisine: Dairy-Free, Sugar-Free, Paleo, & AIP
Serves: about 1 cup
This Secret-Ingredient Chocolate Frosting is super healthy and is paleo, dairy-free, sugar-free, and deelish--great right off the spoon.
  1. Place sweet potato, coconut sugar, stevia, vanilla and salt in food processor and process to blend.
  2. Add the cacao powder and process until combined. Set aside.
  3. In a small, heavy-bottomed pot, combine the chocolate, cashew butter and coconut oil over low heat.
  4. Stir constantly until chocolate melts; remove from heat.
  5. Turn the mixture into the food processor and blend everything until smooth and creamy, scraping down sides as necessary.



1.  Place sweet potato, coconut sugar, stevia, vanilla and salt in food processor and process to blend.

2.  Add the cacao powder and process until combined. Set aside.

3.  In a small, heavy-bottomed pot, combine the chocolate, cashew butter and coconut oil over low heat.

4.  Stir constantly until chocolate melts; remove from heat.

5.  Turn the mixture into the food processor and blend everything until smooth and creamy, scraping down sides as necessary.

Note: If the coconut oil begins to separate (the mixture will appear oily and a bit curdled), OR if you find that the mixture is too thick, add one tablespoon more of the sweet potato purée at a time and blend again; it should come together in a silky, spreadable frosting.

May be used immediately as a fudgy frosting; or else refrigerate until firm, then beat with electric beaters until fluffy and lighter in color for a “buttercream” frosting.

May be frozen; defrost overnight in the refrigerator, then bring to room temperature and beat with electric beaters before using.

So–what will you put this frosting on?  Cake? Cupcakes? Brownies? or–a SPOON?!?!

 Top photo courtesy of Ricki Heller.

Ricki HellerUsing only whole foods ingredients, a generous pinch of humor and input from her two chatty canines, Ricki shares gluten-free, allergy friendly and sugar-free recipes on her blog, Ricki Heller.

Ricki’s second cookbook, Naturally Sweet & Gluten-Free, will be released in September, 2013. Her first book, Sweet Freedom, is one of only three cookbooks recommended by Ellen DeGeneres on her website. Ricki is also an Associate Editor for Simply Gluten-Free Magazine and has written for Clean Eating magazine, Allergic Living, Living Without, VegNews, and many other publications. Ricki lives near Toronto, Canada with her husband and two dogs.

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


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  1. Hi there,

    I’m currently on a candida diet and once I can reintroduce certain foods, I’d like to try this recipe. I will have to sub some things that aren’t on the candida food list but most of your recipe will work for me.

    I have a few questions.

    Do you mean sweet potato or do you mean yam?? Is the flesh of the potato light colored and speckled? Or is it orange in color?

    And do you cook the potato first to make it easier to puree? It’s not in the instructions and I wanted to verify.

    Thank you!

    • Sweet potato is what she meant – the flesh will be orange in color. Yes, you do need to cook it first. I will check the post on that – thanks and hope you like it!

  2. This is sooo good. I added 3 drops of peppermint oil for a chocolate mint version. Frosted coconut flour chocolate cupcakes from Elana’s Pantry. AMAZING!

  3. This. Looks. SO GOOD. Thank you so much for sharing!! I certainly want to check her book out, too!!!

  4. I could not love this post more! Thanks ladies, you rock.

  5. It’s recipes like these that allow my husband to snack on ‘crap’ again. And I don’t have to worry about the ingredients….just if I made enough. lol

  6. I’m not a fan of chocolate…is there a “vanilla” or non-chocolate version? Aside from the chocolate this recipe sounds great! I’d probably skip the stevia (thinking it would be sweet enough). Thank you for sharing!

  7. Awesome! When I was on anti-candida, we used to refrigerate baked sweet potatoes and eat them cold. They tasted so much like chocolate cake! Thanks for sharing. 🙂

  8. Doesn’t coconut sugar feed candida just as much as cane sugar? I’ve got to know!!

    • Hi Irene,

      From what I’ve read, it doesn’t have the exact same effect as white cane sugar. The glycemic index of coconut sugar is less than half of white sugar, so it doesn’t increase blood sugar levels or trigger the kind of cravings as white sugar. That said, I still wouldn’t use it in the early stages of the diet. For me personally, coconut sugar is fine in moderation now that I’ve gone through the different stages of the candida diet; but white cane sugar wouldn’t be fine no matter how little I ate. Theoretically, any sugar feeds candida–so you’d need to cut out all fruits, too, forever if you didn’t want to feed candida at all.

  9. Thanks for the recipe! My daughter is allergic to all nut and seed butters. Could I substitute with something else? Coconut butter?

    • Hi Jennie,
      Yes, you could use coconut butter, but will likely need to also add some milk of some sort (or more sweet potato puree), since it is so much denser, and hardens more, than nut or seed butter. Let me know how it turns out! 🙂

  10. Any suggestions for stevia substitute? Thanks in advance … this looks amazing!

    • Karoline, lots of my blog readers have made this without the stevia, either by adding more coconut sugar or using maple syrup. One of my readers just used semisweet chocolate chips instead of the unsweetened chocolate (though of course those contain refined sugar!). If you can use other sweeteners, go ahead. If you sub with maple syrup or agave, it may be a tad thinner, but still good!

  11. Andrea Hewitt says:

    This frosting is NOT sugar free! It is not even free of added sugar. You add 1/2 cup of coconut sugar! The only thing you can legitimately claim is that it is free of processed or refined sugars. How can you say it is sugar-free? There is a huge difference.

    With that said, it is a much better alternative to most frosting recipes filled with 10x sugar. Thank you for the recipe, but please get your terminology correct.

    • Hi Andrea. First of all, I appreciate your commenting but I think you will agree that many people have different meanings for the term “sugar free”. Most people mean the use of white or brown sugar. I personally mean low glycemic index / candida-diet-friendly.

      Technically the sweet potatoes have sugar in them so that would be a problem under your definition.

      Feel free to sub in stevia for the coconut sugar if you like. Hope that clears things up!

      • Thanks, Adrienne. I totally agree–my definition of “sugar-free” is WHITE sugar-free. Most people think of “sugar” as the white stuff. Almost all foods (fruits, vegetables, grains) have SOME natural sugars, so yes, true “sugar-free” means none of those, either. Yet agave or maple syrup are both also “sugar-free” because they don’t contain sugar. In other words, the definition of the word “sugar” refers EITHER to the white stuff, OR to the natural sugars in foods. It depends which definition you’re using.

  12. Best frosting EVER! Great review, Adrienne!!


  13. This looks fantastic! Thanks, Adrienne. Pinning it for future reference…

  14. This looks so yummy. I can’t wait to try it.

  15. looks delicious!

  16. Dropping by from the Homestead Barn Hop. This one is getting pinned for me to try soon. I love that it’s dairy and processed sugar free.

  17. Adrienne, thanks so much for sharing! I’m so glad we did get to know each other via our blogs. Thanks for your generosity, all your great info on this site, and your friendship. We need to share some frosting together some time!! 😀

    • Oh, you are sooo welcome. This is a great post, you are a great writer and I am so happy to promote you. Oh – you’re a great friend too. I would LOVE to share frosting – or anything else – sometime :).

  18. O. My. Goodness. This looks AWESOME!

    I cannot wait to make it – I’m pinning it now so I don’t lose it 🙂

  19. Wow! This is creepy, sweet potato brownies are the next recipe to try on my list and what do you know a frosting falls in my lap, thank you! Question for you, I was told not to use coconut sugar on my ACD, however, I was told not to eat a few things that I later found out were ok, what is your take? Thanks again, great recipe!

    • Hi Candace – my take is I wouldn’t early on. I don’t even now. But Ricki will chime in later tonight on her experience. Can’t wait to see your recipe!

    • Candace, I agree with Adrienne on this one–wouldn’t use it in the first stage of the diet. However, I started using it in small amounts in Stage 2. You could always try the recipe with just stevia, but I’m not sure how that would work–maybe add some vegetable glycerin for more sweetness? Let me know how it turns out if you give it a try! 🙂

  20. My son has many allergies but coconut is one of the many. Do you know something i could substitute the coconut items in this recipe?