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Did you know that you can use avocados to make a creamy and rich Paleo chocolate frosting that tastes delicious, too?
Well…maybe you did. Because you’re here reading a post about just that.
I have another post about avocado chocolate pudding, but I decided you need to know that this delicious combo can be used (and should be used) on your next cake, as well.
If you try this avocado chocolate frosting recipe, you’ll quickly learn why avocados as a base for frosting makes perfect sense!
The avocado provides a creamy texture, while the cocoa powder and the honey give it the rich chocolate flavor.
Homemade Paleo Chocolate frosting
When you follow the Paleo diet (or any special diet, really), you have to compromise and give up certain desserts. In my house, we typically don’t eat dairy, and we try to avoid refined sugar, among other things.
But we still have birthday parties. And my kids still want cake. And if you think I have the willpower to make a chocolate cake and not be able to eat it, you’re kidding yourself.
So this frosting (on top of this dark chocolate cake) is what we make for birthday parties around here. See these birthday cakes below?
Yep. that’s this recipe. And everybody loved it. My father in-law even said…”this is the best cake I’ve ever had”.
Yep. You heard that right. This cake + this frosting = perfection. Even for non Paleo people. Even for non-gluten free people. For everybody.
It’s the cake that brings people together, folks.
With just a few ingredients (avocados, cocoa powder, honey, and a pinch of salt), it gives a creamy rich chocolate flavor that’s almost too good to be true.
And before you start thinking that pudding is just for kids…it’s not. At least this pudding isn’t. It’s made with wholesome ingredients and sweetened naturally. No preservatives or refined sugars in this grown up healthy pudding.
What Is chocolate frosting made of?
In case you’re wondering what’s in the containers of chocolate frosting in the store, I’ll tell you.
The Betty Crocker brand has the following ingredients…
- palm oil
- high maltose corn syrup
- corn starch
- cocoa processed with alkali
- and less than 2% of:
- distilled monoglycerides
- polysorbate 60
- sodium stearoyl lactylate
- sodium acid pyrophosphate
- citric acid
- natural and artificial flavor
- potassion sorbate (to preserve freshness)
And now let’s remember OUR ingredients:
- cocoa powder
- salt (optional, but highly encouraged)
I think it’s clear which frosting you’d feel better eating (and serving your guests).
Homemade Chocolate Frosting Recipe
This frosting is made with three (four if you add the salt) ingredients and couldn’t be simpler to make.
- Avocados – this is what gives the creamy, smooth texture (along with a bunch of health benefits).
- Cocoa or cacao powder – use 100% cocoa powder or cacao powder. I use them interchangeably here.
- Honey or maple syrup – you could probably use some sort of powdered coconut sugar, but I have only tested it with honey and maple syrup.
- Salt – I didn’t count this in the number of ingredients, because I think it tastes great without the salt. But I like to add a little salt to make the flavors “pop” a little more.
How To Make Your Avocado Chocolate frosting
- Food processor, stand mixer, or immersion blender to blend it all up.
- Offset spatula to frost the cake.
- Mason jar to store the pudding, or pyrex container (this size of mason jar is my favorite)…which is only needed if you don’t eat it all in one sitting.
- Ripe avocados (I like to use the perfectly ripe ones. If you can’t find perfectly ripe, you can some that are slightly over-ripe. You don’t want under-ripe avocados because they won’t give a creamy texture, and you’ll have chunks in your frosting.
- Honey (I like this kind because it’s raw and unfiltered…meaning it has more nutritional value than some of the other honeys out there.)
- Cocoa powder (or cacao powder) – use 100% cocoa or cacao powder.
- Salt (optional…just a pinch). We use this kind since it still has trace minerals in it (and we love the flavor).
Now that you have everything you need, it’s time to make your frosting. Hopefully you also have cupcakes or a cake to put it on. Here’s a delicious chocolate cake recipe if you need one.
Here’s a tip: if you use an immersion blender or stand mixer, put the cocoa powder in the bowl first, then honey, then avocados. That way you won’t get a giant puff of cocoa when you turn on the blender (or mixer). Trust me on this one.
Frosting the Cake
When I make a cake, I usually do two layers. If you’re serving a crowd, you can make a double batch and choose how to spread it out.
First, I put one layer on a plate (upside down so that the “bottom” of the cake is facing up), then add some frosting and spread it around. This is like the “glue” that holds the cake layers together.
Next, I put the other layer on top (right side up) and make sure it looks centered and nice. At this point you can use a knife to trim up any weird bumps. The reason we put the cakes like that is so that the top doesn’t slide off the bottom. When we put two flat sides on each other, we can be more sure that it’ll say put.
How to store your Frosting
Avocado chocolate frosting will keep well for about 3-5 days in a mason jar. If you’re making it for a party, feel free to make it ahead of time.
I’ve also had success freezing it, and haven’t noticed any off-flavors or textures after defrosting it.
Uses for your chocolate frosting
Looking for more ways to use this frosting?
- On a Paleo chocolate cake (as described in this post)
- Frost your brownies (these are my favorite egg free brownies)
- Eat it by the spoonful (just call it chocolate pudding…no one is judging you. Promise)
- 2 ripe avocados
- 1/2 cup honey
- 1/2 cup cocoa powder
- pinch of salt (optional)
- Using your food processor, stand mixer, or immersion blender, blend the avocados, cacao powder, and sweetener until smooth.
- Use the frosting to frost the cake (between each layer and on top).
- Eat right away or store in fridge for 2-3 days.
Nutrition Information:Yield: 16 Serving Size: 2 Tbsp
Amount Per Serving: Calories: 83Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 10mgCarbohydrates: 12gFiber: 2gSugar: 9gProtein: 1g