large ripe Avocado
or 2 small ones
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