A homemade chocolate frosting that is low in sugars as it’s based on dates, and wait for it…wholesome sweet potato.
Can anything get any more delicious than chocolate frosting?
I love the creaminess of frosting. However, I’ve never been a fan of how sickly sweet some frostings taste.
For years, before studying nutrition at university, I believed that coconut oil was a health food and thus made toppings based on coconut oil. I’ve since learnt that it is not!
I still use coconut oil. However, not as liberally as I once did.
Not only this, the toppings I made with coconut oil were incredibly rich and ended up hard and crackly. Which, although great for caramel slice or ice cream topping, wasn’t so great for softer chocolate cakes and slices.
Chocolate frosting with the perfect balance of sweetness and creaminess
For this reason, I’ve been on a mission to find a balance between creaminess and sweetness to provide a delicious chocolatey hit without being overpowering or too rich. And now I have it!
Let me introduce my recipe for chocolate frosting.
I’ve called this recipe Wholesome Chocolate Frosting as it is based on the intrinsic sugars of fruit and vegetables rather than added sweeteners.
It only has two tablespoons of maple syrup! Thus, making it much lower in free sugars than other frosting recipes.
The secret frosting ingredient? Sweet potato!
I know it sounds strange. However, if the sweet potato is cooked to the point of mush, it will cream up beautifully and lose its earthy potato flavour in this recipe.
Not convinced? I challenge you to give it a try for yourself.
Not that I’m suggesting that you can’t enjoy your other favourite frostings made more traditionally. However, if you’re looking for a more wholesome, fulfilling chocolate frosting, I recommend you give this a try. Let me know if you do in the comments below!
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Wholesome Chocolate Frosting
- ¾ cup sweet potato, roasted and peeled ~1 small sweet potato (145 g when cooked) (ensure it is very soft)
- ¼ cup cocoa or cacao powder (20 g)
- 4 tablespoon date paste or equivalent soaked dates
- 2 tablespoons coconut oil, melted or cold pressed rapeseed or grapeseed oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract or paste
- ¼ teaspoon salt
- Place sweet potato in food processor and combine until well mashed.
- Then add remaining ingredients and process until the mixture is very smooth and glossy.
- Use immediately while still at room temperature.
What will you try this chocolate frosting with?
I’ve paired this homemade chocolate frosting with Chocolate Beetroot Brownies and Sugar-Free Banana Bread. However, I’d love to hear what you think of it and what other recipes you try it with. Share in the comments below.
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Joyful Eating: How to Break Free of Diets and Make Peace with Your Body