Healthy chocolate frosting piped onto a chocolate cupcake.
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5 from 1 vote

Healthy Chocolate Frosting Recipe

This sweet potato frosting blew my expectations out of the water! If made with the right proportions, no one will detect the potato! If yours turns out a tad "potatoey" (mine has on ocassion), simply add 1 more tablespoon each of cocoa powder, coconut oil, and date syrup. This frosting is easily made vegan or paleo.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 99kcal
Author: Michelle Miller

Ingredients

  • 3/4 cup sweet potato roasted and peeled, mashed
  • 1/4 cup natural cocoa powder
  • 6 tablespoons date syrup or sub honey (or 5 ounces of soaked dates*)
  • 1/4 cup coconut oil or sub grapeseed oil**
  • 1 teaspoon vanilla sub a scraped vanilla bean for paleo
  • 1/4 teaspoon sea salt

Instructions

  • Be sure your sweet potatoes are fully roasted and very soft. The skin should easily press in or be sagging around your potato. If your potatoes aren't roasted very soft, your frosting will not turn out as smooth and will have more of a sweet potato flavor.
  • Add the roasted sweet potato and cocoa powder into a food processor. Process to combine (it will ball up, and that's okay).
  • Add the date syrup (or honey), coconut oil (or grapeseed oil), vanilla and sea salt. Process again for 1-2 minutes, until the mixture is very smooth and glossy.
  • If using coconut oil, it's best to pipe or spread the frosting while it's still room temperature. If using grapeseed oil, the frosting stays soft and spreadable even after being refrigerated.

Notes

* Honey and date syrup yield similar results. I prefer date syrup because there is no honey flavor in the frosting. I have also tested this recipe using whole dates. If using dates, soak them in hot water first, and then add when you would add the liquid sweetener. It will take longer to process, but the result should still be a creamy and spreadable frosting. This option yields a frosting that tastes a bit fibrous, but is still delicious on baked goods.
 
**I have made this both with coconut oil and grapeseed oil. I love the coconut flavor. If choosing coconut oil, the frosting will become slightly hard (more like a firm fudge) when refrigerated. If using grapeseed oil, the consistency will be the same at room temperature, and it will stay soft after being refrigerated. The grapeseed oil also has no flavor, if you don't like coconut or prefer not to have that flavor in your frosting.

Nutrition

Calories: 99kcal | Carbohydrates: 13g | Fat: 5g | Saturated Fat: 4g | Sodium: 64mg | Potassium: 72mg | Fiber: 1g | Sugar: 10g | Vitamin A: 28.3% | Vitamin C: 0.3% | Calcium: 0.6% | Iron: 2.3%