This Healthy Chocolate Frosting recipe is made without butter or powdered sugar. Instead, I used almond butter (or any other nut/seed butter like peanut butter can be used), cacao powder, maple syrup, almond milk, and vanilla extract. It comes together in a food processor in just about 5 minutes.
1cupalmond butterunsweetened & creamy - At room temperature
⅓cupmaple syrupat room temperature
Place ingredients in the bowl of a food processor fitted with the blade attachment.
Pulse 8-10 times, in 1-second increments, or until it is creamy and spreadable. You may have to stop the machine and scrape down the sides a once or twice to make sure that everything is throughly mixed.
The calorie information below is for the whole frosting. I usually use it in an 8-inch cake which yields 8 slices, which in turn would be for 8 servings.
Nut Butter: If you have nut allergies, you can use sunflower or tahini instead of nut butters (i.e, almond, cashew, or peanut butter)
Sweetener: You can use agave nectar or honey (a non vegan option), instead of maple syrup.
Storage & Make ahead: You can make this healthy chocolate frosting recipe a day in advance, place it in an airtight jar, and keep it in the fridge. It should keep fresh up to 3 days. Be sure to let it sit on the counter 30 minutes before you are ready to use and give it a stir before using.
No food processor? If you do not have a food processor, you can use a blender. It is a little bit messier with a blender but it would work. If you do not have both of those equipments, you can use a bowl and a whisk. It would take a bit longer but it would still work