A rich Paleo-friendly chocolate avocado frosting, with the avocados making it extra creamy and only dates for the sweetener
In my never-ending quest for baking stuff that I can eat without feeling sick, or bloated, or full of sugar, I have discovered the rich creaminess of avocados. And used them to make a ‘pasta’ sauce recently. And as a spread on sweet potato toast. Or just in salads (see here, and here). Or within burger patties themselves. But I hadn’t really experimented too much with using them in dessert or sweet type things. Until now.
The original recipe comes from Chocolate Covered Katie again – with a few Sarah adaptations! This frosting is made with simple ingredients – avocados, cocoa powder, dates, vanilla and almond milk. Wazz them all up together (that’s the technical term in our family!) in a food processor until smooth and smear on your favorite food. Like brownies. Or cookies. Or cakes. But know that you’re not going to get that artificial sugar high. And it tastes awesome! Every time I put this chocolate avocado frosting on anything I bring to work I get rave reviews. It’s that good!
Just be aware that portion control is still your friend as these are still relatively high in calories. But it’s all good fat, rather than that highly processed stuff. Give it a go and let me know what you think!
Chocolate avocado frosting
(Paleo, gluten-free, dairy-free, no added sugar)
Ingredients
- 2 ripe avocados
- 1/2 cup cocoa powder
- 10 Medjool dates pitted
- 1/4 tsp vanilla extract
- 1/4 cup unsweetened almond milk
Instructions
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Be sure to use soft, ripe avocados.
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Combine all ingredients in a food processor until completely smooth.
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Leftovers can be stored in the fridge for 2-3 days.
I never knew that In my never-ending quest for baking stuff that I can eat without feeling sick, or bloated, or full of sugar, I have discovered the rich creaminess of avocados. I never thought that it could be used like this. Thank you for the idea about avocado powder.