Paleo + Vegan Chocolate Frosting – Made with only four ingredients and good enough for pipping!
Who’s ready for a little chocolate love?! I’ve got a cake coming your way soon to celebrate my three year wedding anniversary so we’ve got some frosting to prep!
You ready?
Not only is this the easiest frosting in the world – it’s probably the healthiest. I mean….seriously. It’s made up of
✔️Sweet Potato
✔️Unsweetened Cocoa Powder
✔️Maple Syrup
✔️Dairy Free Milk of your choice
It’s like…basically a health food!
Okay maybe I’m exaggerating a little bit, but as far as frostings go – not too bad!
How to Make: Paleo Vegan Chocolate Frosting
All you need to do is add everything to a blender and blitz until smooth and creamy.
In order to get the mashed sweet potato – there are a couple of ways to go about it.
Option 1 (fast way): Poke a sweet potato all over with a fork and then microwave for about 4-5 minutes until soft and tender. Large sweet potatoes will need more time than small potatoes. Once microwaved, let cool for about 10 minutes before handling and the slice the potato down the middle and scoop out the insides. The peel should easily come off at this point. Then just use a fork or potato masher to mash until smooth.
Option 2 (long way): Poke a sweet potato all over with a fork and then bake in the oven for 45-60 minutes at 400°F/205°C. Remove from the oven and let cool for about 10 minutes before handling. Slice down the centre of the potato and scoop out the insides. Use a fork or potato masher and mash until smooth.
Once you’ve got your potatoes all sorted out it’s just a matter of minutes.
You can adjust the sweetness here depending on your personal preference. You can also adjust the consistency of the frosting by adding more or less milk. If you plan on pipping try not to add too much so you don’t thin out the frosting too much.
And that’s it! Four ingredients + one blender = the best ever Paleo Vegan Chocolate Frosting!
Enjoy!
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Paleo Vegan Chocolate Frosting
Paleo + Vegan Chocolate Frosting - Made with only four ingredients and good enough for pipping!
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup unsweetened cocoa powder
- 3-4 tablespoons maple syrup (can use honey if not vegan)
- 3-4 tablespoons dairy free milk like coconut/almond, etc
Instructions
- Add everything to a blender and process until smooth. Add an additional tablespoon or two if milk if you need a thinner frosting. Stop the blender and scrape down the sides as needed.
Notes
Makes about 1 3/4 cups | One serving size is about 1/4 cup
TJ says
Does the sweetener have to be in liquid form? Could I substitute maple or coconut sugars? I’m really looking forward to making this and the egg-free coconut cake!
Sarah Nevins says
Hi TJ! I haven’t tried it with other sweeteners/sugars so I can’t say for sure, but I do think you would be able to make this using something like maple or coconut sugar. You might run into an issue of the the sugars not dissolving into the the other ingredients. To make sure you get around this you can try mixing the sugar + milk together and warming up very slightly. Then mix until the sugar dissolves and that should be alright. Hope that helps!
Diana says
Can you use canned pumpkin instead of sweet potato? Or would that mess up the consistency?
Sarah Nevins says
Hi Diana! Pumpkin usually has a lot more water than sweet potato so it might not make the frosting as stiff, but I think you can probably remedy that by adding a little more cocoa powder if needed. Hope that helps!
Mary Lawrence says
This was so easy and yummy! Definitely my new go-to chocolate icing recipe
Sarah Nevins says
Yay! I’m so glad to hear that – thanks Mary!
Lara says
Hey there – this looks amazing. Can I use a canned sweet potato puree?
Sarah Nevins says
That should work! Hope you like it!
Emily says
Can you freeze this frosting? If so, for how long?
Sarah Nevins says
Hi Emily! I haven’t tried freezing this myself personally but I do think that would be alright. There is a chance the frosting might separate after it’s defrosted but I think fixing it would just be a matter of blending it out again. As for how long I think 2-3 months would be a safe bet. Hope that helps!
Sammie says
This sounds delicious and I am so going to try it for myself. Sadly, I can’t have chocolate at all(Carob or Cacao/Cocoa). Is there a way to make this Vanilla flavoured? Or anything else flavoured like Coconut or Banana?
Sarah Nevins says
Hi Sammie! I haven’t tried this without the chocolate yet so I’m not sure how different it will be with different flavours. I’m intrigued with the idea of adding banana – I think the flavour will be strong enough to outshine the sweet potato in a similar way that the chocolate does. I wish I could be more help here but I’m just not too sure without trying it out myself