On our recent facebook cook along we demonstrated a number of vegan chocolate frostings. These are so popular in our household for decorating cakes, cupcakes or brownies. My boys would eat it by the spoonful if they could. The great thing about these recipes is you could make up a big batch and freeze the frosting for use later. I like using chocolate protein powder in the frostings but you could use all raw cacao powder instead.
Difficulty –Â Easy
Time 10 minutes preparation plus chilling time
Makes enough to cover one x 20cm cake
Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals. Top nutrients include vitamin K, B vitamins including folate, vitamin C, vitamin E and potassium. Â A great source of healthy monounsaturated fats too they are especially good for heart health.
You can turn the avocado frosting into a dessert – add another orange and increase the cocoa powder to taste. Spoon the mixture into little ramekins and chill until needed. For a firmer texture blend in a couple of tbsp of melted coconut oil then place in the fridge to firm up.
Frosting One – Avocado and Orange
2 ripe avocados
1 orange, peeled
30g cocoa powder
1tbsp chocolate protein powder, optional
1-2tbsp xylitol ground up fine
Frosting Two
60g coconut oil (not melted)
2-3tbsp coconut syrup or sweet freedom
30g cacao powder or use a mixture with chocolate protein powder
Frosting One
Place all the ingredients in a food processor or blender and process until smooth. Taste the mixture and adjust the sweetener as needed.
If the mixture is too runny add a little more chocolate protein powder or cacao powder.
Frosting Two
Place the ingredients in a glass bowl and beat together with a wooden spoon. Adjust the sweetener as needed.
