Avocado Chocolate Frosting

Healthy chocolate frosting with avocado in a cup next to avocados and a napkin.

Rich and delicious with no butter or powdered sugar, this healthy chocolate icing is a vegan recipe with simple ingredients! It's a wonderful option for boosting the nutrition content of sweets by reducing overall sugar and saturated fat.

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings tablespoons

Calories 30kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition