Guilt-less Desserts & Treats for your Family
Is it still called Chocolate Frosting if it never actually makes it onto the cake? If I accidentally consume the tub of frosting with whipped coconut cream is that wrong?
If you say it is, then obviously you haven’t made the recipe yet because no one in their right mind would testify against this frosting. I actually licked my plate this morning as there was frosting and cream left on it; and it wasn’t even in the privacy of my own house. I was in public, with real people and I didn’t care if they judged me. I’d do it again… actually I did tonight but that was a private moment!
I wanted a Chocolate Frosting that was healthy, creamy and able to withstand decorating. It had to be firm enough to pipe with, but soft enough to compliment the cake. Of course, it also had to taste like it wasn’t made from a fruit. It can also double as a mousse, be used as a filling in a biscuit sandwich, eaten for breakfast (and it does contain fruit!) or for those traditionalists out there it can be swirl it on a Paleo Chocolate Cupcake.
- 1 large ripe Avocado (or 2 small ones)
- 1 tablespoon Vanilla Extract
- 1/4-1/3 cup Cocoa, unsweetened
- 1/4-1/3 cup Maple Syrup
- 1-2 tablespoons Whipped coconut cream (or normal coconut cream)- depending on how thick you want the frosting to be.
- Remove the pip from the Avocado and spoon the pulp into a blender.
- Add the vanilla, cocoa and maple syrup and blend until thoroughly mixed.
- Stop and scrape down sides regulary to ensure that the avocado is broken up and blended in.
- Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.
- Add the whipped coconut cream and whisk until fluffy (2-3 minutes).
- Store in fridge until ready to use.
- This recipe is enough for 1 20cm/8 inch cake. If you intend piping decorations or consuming large quantities yourself I would recommend doubling the recipe