This healthy chocolate frosting recipe has a deep chocolately fudge flavor. It’s low in sugar and fat, and is super thick and rich.
My friends often ask me to make cakes for birthdays. I am the one who cooks, who likes to cook, who is good at it.
But cakes? The cake part I am pretty good at, even though I haven’t created very many of my own cake recipes.
The frosting– argh. Frosting is butter and sugar. Real butter (in small-ish amounts) is fine, but sugar is something I am always trying to lower in my recipes.
Low sugar frosting isn’t such an easy task. At least not low sugar AND good tasting.
Just a month ago, I made a birthday cake for a good friend of mine. I was so embarrassed by how it looked! I knew from previous experience that just making low sugar frostings didn’t hold up well in our tropical weather, and actually wanted it to be pretty, so I used powdered sugar. It should have been fine, but I am just not a cake maker!
Cakes are such an integral part of celebrations, and now, with my son, I know I have to remedy this problem. I have to learn to make frostings that I’m okay with eating, and that make beautiful cakes.
I have challenged myself to create some healthy frosting recipes, and since I figured this incredible healthy chocolate frosting, I have been dying to share it. In fact, it slid it’s way into my editorial calendar before other recipes I had ready before.
Not only did this turn out fabulous, but I already have 3 other over-the-top beautiful and delicious healthy frosting recipes to share. I’m having so much fun developing (and eating!) them, I’ve decided it’s going to be my next eBook project. Stay tuned!
Tips for Healthy Chocolate Frosting
- For the sweetest taste and creamiest consistency, I recommend slow roasting the sweet potatoes in the oven. You can opt to boil or microwave the sweet potatoes to save time.
- This frosting is very thick and creamy, so makes a perfect cake topper or filling. It stays creamy (but a bit more difficult to spread) after it’s been refrigerated. Since it’s made with fresh ingredients, it needs to stay refrigerated.
- Make it Ahead: This frosting can be made a day or two ahead of time. It is less spreadable after it’s cold. If you make this before you plan on frosting a cake, I would recommend putting it back in the food processor and whipping it up to make it creamy and spreadable.
- Make it Paleo: Use soaked dates instead of date syrup, and omit the vanilla (or use a scraped vanilla bean). I have made this both with soaked dates and syrup. The date syrup makes the frosting smoother, and the frosting with pureed dates has a bit of a fibrous taste when eaten plain. However, on a cake, the two taste the same.
Nutritional data for Healthy Chocolate Frosting and images courtesy of www.NutritionData.com.
Other Healthy Frosting Recipes:
- Whipped Cream Frosting, by Elana’s Pantry
- Chocolate Frosting Shots, by Chocolate Covered Katie
- Homemade Cookies ‘n Cream Frosting, by Chocolate Covered Katie
- 5 Minute Healthy Frosting, by My Whole Food Life
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