Secret-Ingredient Allergy-Friendly Chocolate Frosting

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

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 just.love.good.food.

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

Serves about 1 cup     adjust servings

This Secret-Ingredient Chocolate Frosting is super healthy and is paleo, dairy-free, sugar-free, and deelish--great right off the spoon.

Ingredients

Instructions

  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.

by

 

Method

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.

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  1. Where is the recipe !!!!!