Chocolate Frosting (Gluten free & Vegan)

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Chocolate Frosting (Gluten free & Vegan)

Chocolate Cream Pie

By Julie Seigler Published: January 26, 2013

No one will believe that this frosting is actually made with good for you superfoods. This frosting is made with a secret ingredient vegetable, and is gluten free, dairy free, egg free, nut free, soy free, and sweetened with stevia. The frosting can be used at room temperature with a fudgy consistency, and will hold its shape. For a lighter frosting, allow to chill in the refrigerator, and then whip with a hand blender for more of a whipped "buttercream" frosting. The sweet potatoes can be substituted for pumpkin, but frosting will be slightly thinner. Any nut butter of choice can be substituted for the sunflower seed butter, but frosting will not be nut free anymore.

Ingredients

Instructions

  1. First, place sweet potato/pumpkin, truvia, vanilla, and salt in a food processor or blender, and blend until smooth.
  2. Then, add the cocoa powder, and process again until combined. Set aside.
  3. Next, in a small saucepan, melt the chocolate bar, sunflower seed butter, and coconut oil over low heat. Stir constantly until the mixture is completely melted and smooth. Remove the pan from heat, and allow to cool slightly.
  4. Then, add the melted chocolate mixture to the sweet potato/pumpkin mixture in the food processor, and blend until completely smooth and creamy. Adjust truvia to taste. Add more for a sweeter frosting if desired. If too sweet, add a bit more cocoa powder.
  5. Finally, spread the frosting on dessert of choice such as cakes, cupcakes, cookies, bars, brownies, or use as a dip for fresh cut fruit for dessert.
  • Yield: 1- 1 1/2 cups
  • Ready In: 10 mins
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