Vegan Chocolate Frosting


April 10, 2012

This incredible vegan chocolate frosting recipe comes from Ricki Heller.

Ricki is the most talented gluten-free vegan baker I know. I’ve made many of her recipes and they are always amazing.

As a cookbook author, natural nutritionist and teacher, Ricki is a wealth of knowledge about health and nutrition, and anti-candida practices. Her super power is developing candida-friendly desserts.

I literally contemplated death by chocolate frosting when I made this recipe last week. Scott had to literally pry my fingers from the stand mixer bowl lest we have none left to ice the cupcakes!

You can find tons of mind-blowing recipes on Ricki’s website, or grab a copy of her awesome cookbooks: Sweet Freedom, Living Candida Free, and Naturally Sweet & Gluten-Free.

Check out Ricki’s original post for more information about this vegan chocolate frosting which tastes just like traditional chocolate buttercream frosting.

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Vegan Chocolate Frosting

This vegan chocolate buttercream frosting from Rick Heller is seriously delicious.

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 Cup
Author Tess Masters

Ingredients

  • 1/2 cup + 2 tablespoons mashed steamed orange-flesh sweet potato 
  • 3 tablespoons coconut sugar
  • 20 drops vanilla alcohol-free liquid stevia, plus more to taste 
  • 2 teaspoons  natural vanilla extract
  • Pinch of Celtic sea salt
  • 1/4 cup carob powder
  • 1/4 cup cashew butter (or tahini for nut-free)
  • 2.5 oz (65g) unsweetened dark chocolate
  • 2 tablespoons melted virgin coconut oil

Instructions

  1. Place the sweet potato, coconut sugar, stevia, vanilla and salt into your stand mixer fitted with the whisk attachment, and mix until well combined. Add the carob powder and process until combined. Set aside.
  2. Place the sweet potato, coconut sugar, stevia, vanilla and salt into your stand mixer fitted with the whisk attachment, and mix until well combined. Add the carob powder and process until combined. Set aside.
  3. In a small, heavy-bottomed pot, combine the chocolate, cashew butter and coconut oil over low heat. Stir constantly until chocolate melts; remove from heat.
  4. In a small, heavy-bottomed pot, combine the chocolate, cashew butter and coconut oil over low heat. Stir constantly until chocolate melts; remove from heat.
  5. Pour the melted chocolate mixture into the bowl of the stand mixer, and process until smooth and creamy. (If the coconut oil begins to separate (the mixture will appear oily and a bit curdled), or if the mixture is too thick, add one tablespoon more of the sweet potato purée, and mix again. It should come together in a silky, spreadable frosting.)
  6. Pour the melted chocolate mixture into the bowl of the stand mixer, and process until smooth and creamy. (If the coconut oil begins to separate (the mixture will appear oily and a bit curdled), or if the mixture is too thick, add one tablespoon more of the sweet potato purée, and mix again. It should come together in a silky, spreadable frosting.)
  7. Use this fudge-style frosting immediately, or chill in the fridge until firm, then beat again in the stand mixer until fluffy and light for a “buttercream” frosting. This frosting can also be frozen. Defrost overnight in the fridge, then bring to room temperature and beat in your mixer before using.  
  8. Use this fudge-style frosting immediately, or chill in the fridge until firm, then beat again in the stand mixer until fluffy and light for a “buttercream” frosting. This frosting can also be frozen. Defrost overnight in the fridge, then bring to room temperature and beat in your mixer before using.  
  9. Frosting makes enough for one cake or 12 mini cupcakes.
  10. Frosting makes enough for one cake or 12 mini cupcakes.

Recipe Notes

Recipe from Ricki Heller
Photo by Trent Lanz and styling by Alicia Buszczak

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