This quick-and-easy chocolate frosting is perfect for Halloween treats, holiday baking, or anytime dipping! It pipes and holds its shape just like regular buttercream, but has only 1 gram of fat in a 2½-tablespoon serving.
So, what’s the secret to this guilt-free frosting? Sweet potato! (Thanks to Sandi’s Allergy Free Recipes for the inspiration.) This veggie’s sweet, earthy flavor melds beautifully with chocolate and makes baked goods sing. Just be sure to microwave or bake your sweet potatoes instead of boiling them to keep this frosting rich and creamy.
See the recipe on Veggie Quest for nutrition information and a version sweetened only with dates.
- 2 c cooked sweet potato (from 2 sweet potatoes, each about 6-7 in, baked or microwaved, skins removed)
- ½ c cocoa powder (Dutch-process or regular; see notes)
- ½ c agave nectar
- 2 Tbsp almond butter
- 2 tsp vanilla extract
- 1 tsp imitation butter flavor (optional)
- ½ tsp instant espresso powder or instant coffee (I used Starbucks Via)
- ½ tsp salt
- almond milk (if needed to thin; see notes)
Combine all ingredients in a food processor. Process until smooth, about 1-2 minutes. (Stop to scrape the sides of the food processor as needed.)
Makes 3 cups, or enough for 18 cupcakes. Store in the refrigerator. (Will stay spreadable.)
- Make up to 3 days in advance.
- Dutch-process cocoa powder imparts a darker color and Oreo-like flavor to this icing. However, regular cocoa powder is great too!
- If frosting seems too thick, add almond milk to food processor 1 Tbsp at a time until frosting is smooth and spreadable.