Chocolate Avocado Frosting
Avocados are fiber powerhouses! 1 cup of guacamole gives you 15 grams of fiber! That same cup of guacamole also has 35 grams of fat so it's important to eat avocados in moderation! That fat content, however, is what makes avocados perfect for chocolate frosting! The cocoa powder is going to remove the questionable green color and the honey removes the flavor. Traditional frosting is a combination of fat and sugar (typically butter or shortening and powdered sugar) so using avocados means you get the fat for texture but you also get all that fiber as a bonus. I've been playing around with this recipe for a few months now. I tried using dates and then later maple syrup but these sweeteners are not distinct enough in flavor or sweetness to mask the avocado taste. Honey works the best because it's particular flavor blends with the cocoa powder to cover over the avocado taste. Don't get me wrong, I love me some guacamole, just not slathered on a piece of cake. Another tip I've learned (the hard way) is that if your avocados are super ripe and boarder line spoiled then don't use them! You won't be able to get rid of the avocado flavor no matter how much cocoa powder or liquid sweetener you use. That being said this frosting is delicious and super easy. Fiber up!
Recipe adopted from:
Tastes great on Chocolate Maple Syrup Cupcakes and Gluten Free Chocolate Beet Cupcakes
Ingredients
- 1 small avocado
- 1/3 c honey (or other liquid sweetener)
- 1/3 c cocoa powder
- a pinch of salt
- 1 tsp vanilla
Directions
- Cut avocado in half around the pit. Remove pit and scoop avocado flesh out of the peel and into the the food processor.
- Add liquid sweetener and blend until smooth.
- Add vanilla, salt, and cocoa powder. Mix until combined. Add more sweetener if desired.
- Store in freezer for up to 3 months.
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