Guilt-less Desserts & Treats for your Family
Serena William recently (accidentally) announced her pregnancy online. There was an avalanche of congratulatory messages for the tennis superstar and her fiancé but soon after the realisation of what it all meant came to light. Serena had won the Australian Open while 9 weeks pregnant.
Whilst the rest of us mere mortals would be feeling too frumpy or tired in the first trimester to get off the couch she was winning yet another Grand Slam tournament.
This news lead to me learning a new term; GOAT. There were lots of comments about how awesome Serena is and how she was a GOAT. “A GOAT” I wondered. What did this mean? Was this a terrible racist term? Was it saying that she ate underwear off the clothes line? I had no idea why someone would call her (or anyone) a GOAT.
Apparently a GOAT isn’t a pesky farm animal. In fact it’s not even a GOAT but a G.O.A.T. (these young people and their lack of correct grammar usage confusing old folk like me!). It’s an acronym for ‘Greatest Of All Time’, which of course is quite apt for Serena and her baby bump.
So this got me thinking about GOATs (the acronym not the animal, although they do do a great Taylor Swift impression!), food and how it could be used. What at Mummy Made.It could claim the GOAT trophy and look judgmentally upon all that fail to live up to the standard? The answer was pretty simple; this Healthy Chocolate Frosting.
You’ve probably seen this Healthy Chocolate Frosting before on this Chocolate Zucchini Cake or this epic Poke Cake but I felt it needed its own recipe. The reader feedback from this Healthy Chocolate Frosting has been amazing and it has rightfully claimed it’s GOAT status. Not only is it really tasty but it’s so simple to make; like so simple that it’s pretty hard to muck it up so even non-bakers can make a healthy and spreadable frosting.
The main ingredient in this Healthy Chocolate Frosting is Sweet Potato (how surprising?!). I always have a standby of Sweet Potato mash in the fridge for frosting emergencies (e.g. the kids have driven you bonkers and you want to eat a whole bowl full) but if you are a bit more normal than I am you’ll need to bake a whole sweet potato in a moderate oven until it’s insides are soft and squishy (about 1- 1 ½ hours depending on the size). The puree and the remaining ingredients are all blended together until a nice, smooth, chocolaty frosting emerges.
I highly recommend making this Healthy Chocolate Frosting in advance, at least 4 hours but preferably 12 or even 24 hours. When you first taste the frosting out of the blender you’ll be inclined to screw up your nose at the slight Sweet Potato flavour. Feel free to add an extra tablespoon of sweetener or a splash of vanilla but that flavour will go as the cocoa takes over. There is a lot of Sweet Potato in this Healthy Chocolate Frosting so it may even double as a mash for dinner (not sure how it would taste with Roast Pork but I am willing to try!).
This Healthy Chocolate Frosting is just like ‘regular frosting’ when it comes to spreading and piping. The recipe gives you enough for a 20cm Cake or a few cupcakes (depending on how extravagant you are with your swirls) and it can be easily piped (like I did for this epic Chocolate Ice Cream Cake). Because there is Coconut Oil in the frosting (this helps give the Healthy Chocolate Frosting more stability) it will firm up after being in the fridge and it needs to soften to be at its best. The frosting is best at room temperature for decorating and there’s no need to keep the cake in the fridge (unless it’s hot outside and you’re eating cake in your bathers).
My favourite thing about this Healthy Chocolate Frosting is peoples’ reaction when you tell them what the ingredients are!! There’s usually a confused look followed by many questions, of which the most important answer is “it’s the GOAT!” (Did I use that right? I am getting close to 40 now and my use of the cool kid language is not very accurate at times!)
- 1 Cup pureed Sweet Potato (to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato)
- 3 teaspoons Vanilla Extract
- 3-4 Tablespoons Maple Syrup/Rice Malt Syrup
- 2 Tablespoon melted Coconut Oil
- 1/2 Cup Cocoa (sifted- or at least no lumps)
- This frosting is best after it has had a few hours to settle. If possible, make it the day before and keep it in the fridge. The Sweet Potato flavour lessens over time.
- Place all the ingredients into a blender and mix until smooth. Taste and add an extra tablespoon of sweetener if required.
- Use immediately or place in the fridge. The frosting is best to spread at room temperature.