This vegan chocolate frosting tastes just like traditional chocolate buttercream frosting, but is gluten-free and dairy-free for healthy vegan baked treats.
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.
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.)
Recipe from Ricki Heller
Photo by Trent Lanz; styling by Alicia Buszczak