This Vegan Chocolate Frosting is made from a secret ingredient–and you simply won’t believe how healthy it is! It comes together in a flash and tastes soooo good, you won’t believe that this dairy-free frosting is made from sweet potatoes!
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.
More On this Sweet Potato Chocolate Frosting
But frosting? As I said, NO WAY would I give that up!
This Vegan 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 seriously 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!
The following is one of Ricki’s fantastic book that includes this recipe.
Recipe from Naturally Sweet and Gluten-Free: 100 Allergy Friendly Vegan Desserts by Ricki Heller. Used with permission.
How to Use or Store this Healthy Chocolate Frosting
This frosting may be used immediately as a fudgy frosting. Otherwise, refrigerate until firm, then beat with electric beaters until fluffy and lighter in color for a “buttercream” frosting.
Can You Freeze This Frosting?
Believe it or not, this frosting can be frozen! You can defrost it overnight in the refrigerator, then bring to room temperature and beat with electric beaters before using. My recommendation? Make a bunch of it and store it in the freezer so you can have Healthy Dairy-free Chocolate Frosting on demand!
- Coconut Oil Tips: 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.
- Sweetener: You can use a lower-carb sweetener instead of coconut sugar if need be. Xylitol is one option. But this low carb sweetener works great too.
- Liquid Stevia: You can use vanilla liquid stevia instead of plain. This Homemade Liquid Stevia will work as well.
- AIP / Cocoa / Carob: Unsweetened cocoa powder can be substituted for the cacao, and you could also use organic carob powder, which works for AIP. Another option would be to use a combination of any of the three.
- Chocolate Alternative: You can use dairy and sugar-free chocolate chips instead of unsweetened chocolate. These Homemade Chocolate or Carob Chips would work great—make them with carob for AIP.
- Cashew Butter Alternatives: Organic sunflower butter or organic sesame tahini can be used instead of cashew butter for nut free. Use organic coconut butter for AIP (here’s How to Make Your Own Nut or Seed Butters or tahini, and here’s How to Make Your Own Coconut Butter).
- Puree: If using a canned sweet potato puree, make sure there is no added sugar.
Other Healthified Treats You Might Like:
Secret-Ingredient Allergy-Friendly Chocolate Frosting
- 5/8 cup sweet potato purée (150 ml) (homemade or canned is fine)
- 1/2 cup coconut sugar (40 g) or use low-carb sweetener. See recipe notes.
- 25-35 drops liquid stevia (or to taste)
- 2 tsp pure vanilla extract (10 ml)
- pinch salt
- 1/4 cup raw cacao powder (25 g)
- 2.5 ounces unsweetened chocolate (65 g; use good quality chocolate)
- 1/4 cup cashew butter (60 ml; use smooth butter)
- 2 Tbsp coconut oil (30 ml)
- 1/4 cup coconut milk or as needed
- Place sweet potato, coconut sugar, stevia, vanilla and salt in food processor and process to blend.
- Add the cacao powder and process until combined. Set aside.
- In a small, heavy-bottomed pot, combine the chocolate, cashew butter and coconut oil over low heat.
- Stir constantly until chocolate melts; remove from heat.
- Turn the mixture into the food processor and blend everything until smooth and creamy, scraping down sides as necessary.
So–what will you put this dairy-free chocolate frosting on?
Cake? Cupcakes? Brownies? or–a SPOON?!?!
Top photo courtesy of Ricki Heller.
Using 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.