Low-fat chocolate frosting (soy-free, vegan)
Makes about 3 cups of frosting (enough for 18 cupcakes).
Author: Lee
Recipe type: Dessert
Ingredients
- 2 c cooked orange sweet potato (from 2 sweet potatoes, each about 6-7 in, baked or microwaved)
- ½ c cocoa powder (Dutch-process if possible; see notes)
- ½ c agave nectar (or use dates; see notes)
- 2 Tbsp almond butter
- 2 tsp vanilla extract
- 1 tsp imitation butter flavor (optional)
- ½ tsp instant espresso powder or instant coffee (I used Starbucks Via)
- ½ tsp salt
- almond milk (if needed to thin - see Notes)
Directions
- Combine all ingredients in a food processor. Process until smooth, about 1-2 minutes. (Stop to scrape the sides of the food processor as needed.)
Notes
Store in the refrigerator (will stay spreadable). Make up to 3 days in advance.
Dutch-process cocoa powder imparts a darker color and Oreo-like flavor to this icing. However, regular cocoa powder works too.
If you're using older or drier sweet potatoes, add almond milk 1 Tbsp at a time to food processor until you get that "just right" spreadable icing consistency.
To make without refined sweetener, substitute 1 c packed, pitted medjool dates (about 20) plus ¼ c plant-based milk in place of agave. Process dates and milk until mostly smooth, adding another splash of milk if needed, then add the rest of the ingredients and process another 3-5 min, or until smooth. (Take your time to get the icing as smooth as possible.)
Dutch-process cocoa powder imparts a darker color and Oreo-like flavor to this icing. However, regular cocoa powder works too.
If you're using older or drier sweet potatoes, add almond milk 1 Tbsp at a time to food processor until you get that "just right" spreadable icing consistency.
To make without refined sweetener, substitute 1 c packed, pitted medjool dates (about 20) plus ¼ c plant-based milk in place of agave. Process dates and milk until mostly smooth, adding another splash of milk if needed, then add the rest of the ingredients and process another 3-5 min, or until smooth. (Take your time to get the icing as smooth as possible.)
Nutrition Information
Serving size: About 2.5 Tbsp (1/18th recipe) Calories: 73 Fat: 1 Saturated fat: 0 Carbohydrates: 15 Sugar: 9 Sodium: 75 Fiber: 2 Protein: 1 Cholesterol: 0
Recipe by Veggie Quest at https://www.veggie-quest.com/2015/05/low-fat-chocolate-frosting-vegan-soy-free/