This creamy and delicious avocado chocolate frosting recipe is made with four simple ingredients, including cocoa powder and maple syrup. With a texture similar to chocolate buttercream icing, it’s a vegan and dairy-free twist that uses no butter and no powdered sugar — ideal for kids and those looking to cut back on saturated fat and excess sugar. Use this healthy chocolate frosting for a batch of your favorite cake or cupcakes, such as my Almond Flour Chocolate Cupcakes (with sweet potato).
If you’re a regular reader, you may be aware of my affinity for using avocado in chocolate treats. It’s such a great base for making creamy desserts that mimic traditional recipes like chocolate mousse, truffles, and now…frosting!
Avocado chocolate frosting may sound like a faux pas, but it’s a total game-changer. It’s very satisfying and still delivers a rich texture without going overboard in sugar content. Plus, it doesn’t have any additives and is suitable for vegan and dairy-free diets. We love a healthy twist that still tastes good!
I’m not the only one who endorses this recipe either. The frosting is a big hit with my soon-to-be three year old!
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Ingredients and Substitutions
- Avocado: Use perfectly ripe avocados that yield slightly when pressed with your thumb. They shouldn’t feel overly soft or mushy.
- Unsweetened cocoa powder: I like to use Dutch-processed cocoa powder, but you can use regular cocoa or even cacao powder. Dutch-processed powder is less bitter than regular cocoa powders, which means you don’t have to use as much maple syrup to sweeten the recipe!
- Maple syrup: Substitute honey if you don’t have maple syrup. However, this will change the flavor a little.
- Vanilla extract: This is optional, but I think it adds great flavor.
Instructions
The full recipe card for avocado chocolate frosting is at the bottom of the post. Here are photos of the steps to guide you on the correct texture.
Combine all of the ingredients in a food processor. If you don’t have a food processor, use a high-powered blender.
Blend until smooth, about one minute, stopping to scrape down the sides as needed.
Storage
Keep avocado chocolate frosting in an airtight container or sealed jar in the refrigerator for up to 3 to 5 days. Since it doesn’t have any preservatives, it won’t last as long as store-bought icings. It’s best when used right away but is still OK to make a couple days in advance if needed.
The frosting also freezes well. Store in an airtight container and freeze for up to 3 months. Let it thaw in the fridge overnight before using for best results.
Serving
This recipe yields about 1 and ¼ cups, which is enough frosting for a batch of cupcakes and a single-layer cake. Depending on your preferences, you may want to double the ingredients if you want a more generous coating of frosting on your baked goods.
It tastes amazing on my Almond Flour Chocolate Cupcakes (with sweet potato)! If you have a lot of avocados on hand, make a batch to go with my Avocado Chocolate Cupcakes. You can also use avocado chocolate frosting on Veggie Brownies or Spinach Chocolate Muffins.
More Healthier Sweets
Love this healthy chocolate frosting? Check out these recipes while you’re here:
📖 Recipe
Avocado Chocolate Frosting
Equipment
- Food processor (or high-powered blender)
Ingredients
- 2 medium avocados - about 12 ounces, yielding about 1 packed cup of flesh
- ⅓ cup unsweetened cocoa powder
- ⅓ cup maple syrup - more to taste
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Slice open the avocados by cutting in half lengthwise. Remove the pits, then scoop out the flesh into a food processor fitted with the S-blade.
- Add the cocoa powder, maple syrup, vanilla, and salt.
- Blend until smooth, about 1 minute, stopping to scrape down the sides as needed. Taste, and add more syrup, vanilla, or salt to your liking if needed.
- Use right away on your favorite baked goods. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Use perfectly ripe avocados that have just a slight give when pressed with your thumb to get the best texture.
- I recommend Dutch-processed cocoa powder, since it is less bitter than regular cocoa or cacao powder.
- The recipe yields approximately 1 and ¼ cup of frosting, which is enough for a batch of cupcakes or a single layer cake. If you want to frost baked goods more generously, make a double batch.
- Keep in an airtight container in the fridge for up to 3 to 5 days, but it does taste best when used as soon as possible. The frosting can also be frozen for up to 3 months. Thaw in the fridge overnight before using.
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