HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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This Chocolate Avocado Frosting is made with only 7 ingredients and is perfect to use in place of traditional frosting or buttercream frosting! There is no powdered sugar in this chocolate frosting recipe and is sweetened with maple syrup. Use this healthy chocolate frosting on cupcakes, brownies, cake, cookies, or as a dip for strawberries!
Did you ever think that a chocolate frosting made with avocados could look so good and that you’d actually be so intrigued to try it?! I mean, avocados are one of the world’s most favorite foods, and arguably the healthiest too! They are so good for us, so creamy, so delicious, so versatile… avocado really are perfection. And they are perfection in this Chocolate Avocado Frosting too! Let’s just dive right in, because I know you’re dying to know how to make this delectable chocolate frosting 😉
☆ Avocado. You’ll need 2 ripe avocados for this recipe. Slice, de-skin, remove the pit and scoop out the avocado flesh with a spoon into a food processor/blender.
☆ Raw cacao powder. Cacao powder is cocoa powder in its most unprocessed form, so if you can find it I’d use that one for highest nutritional content. But you may also use cocoa powder, just make sure to buy unsweetened to keep this frosting recipe refined sugar-free.
☆ Maple syrup. You’ll need 3 tablespoons of maple syrup for this recipe. You can alternatively use agave syrup. The frosting isn’t overly sweet, so if you prefer a sweeter frosting feel free to add another tablespoon or you can add coconut sugar too. Kind of the point of this frosting was to create a less sweet, healthier option, so I didn’t load it up with sweetness on purpose.
☆ Dark chocolate chips. You’ll be melting these and adding it to the food processor/blender. Make sure the chocolate chips you’re using are dairy-free and sugar free to keep this recipe vegan, dairy-free, and refined sugar-free.
☆ Pure vanilla extract. Make sure it’s pure and not imitation vanilla to keep it gluten-free.
☆ Coconut oil. The coconut oil will help to stiffen up the frosting so that it’s not completely runny. It gives the frosting a more frosting-like texture to spread and pipe on your cake or cupcakes.
☆ Plant milk. Using 2 tablespoons of plant milk helps to make this frosting smooth and creamy. It also gives the frosting a ganache-like consistency when it’s set up to keep it from liquifying or losing it’s frosting texture.
Just like making “real” frosting, it’s super easy, but the method is a little different. Traditionally you’d beat the butter or shortening with vanilla extract and powdered sugar, maybe add some flavoring… but in this case, we are adding all of the ingredients to a food processor/blender and blending until completely smooth so we don’t have any avocado chunks in the frosting.
Before adding the dark chocolate chips and coconut oil, you’re going to melt those to give this frosting the smoothest texture. With the addition of plant milk, this chocolate frosting almost resembles a ganache and with a nutritional boost! I used this frosting spread on top of my Butternut Squash Brownies and it was fabulous!
If you’re looking to cut back on your sugar intake but still want to indulge a bit, this Chocolate Avocado Frosting is perfect for you! I hope you love this alternative frosting recipe! Let me know what you think down below in the comments section, as well as giving it a five star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this Chocolate Avocado Frosting! Tag me on Instagram, Facebook, or Pinterest!
Scoop the flesh of the avocados into a food processor or blender. Melt the dark chocolate chips and coconut oil together in a small bowl and then add them to the food processor along with the cacao powder, maple syrup, and pure vanilla. Blend until smooth and creamy. Add the plant milk and blend again for about a minute. Place the frosting in the fridge for 30 minutes to set up and then use it to spread over a cake, brownies, pipe onto cupcakes, cookies, as a dip with strawberries, etc. Once your dessert is frosted you can keep it out at room temperature. Keep any leftover frosting stored in an airtight container in the fridge for up to 3 days, allow it to soften slightly before spreading/piping onto your dessert.
* This frosting isn't meant to be SUPER sweet, the point is to cut back on sugar a bit. But if you really feel like you want to add more sweetener, add another tablespoon of maple syrup or you can use a little coconut sugar.
HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
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