This dark chocolate frosting is velvety smooth and incredibly easy to make in a food processor. And you can spread it right on your dessert immediately. How’s that for quick? The secret to its creamy texture is avocado. Because avocado has a mild flavor, all you taste is rich chocolate and mocha. The recipe is from my new book Paleo Desserts, 125 Delicious Everyday Favorites, Gluten and Grain-free. This frosting is decadently luscious on Paleo Chocolate Cake, or Paleo Fudge Brownies, or well, just about anything. For the best flavor and texture, follow this recipe exactly before making changes. Makes 3 cups frosting.
Variation: If you’re using this for the Dark Chocolate Raspberry Rose Brownies, add 1/8 – 1/4 teaspoon Nielsen-Massey Rose Water, available in the spice and extracts section of most healthy groceries.
- 2 1/2 cups Just Like Sugar Table Top natural chicory root sweetener (not Baking), or your favorite sweetener.
- 2 to 3 ripe avocados, pitted and peeled (365 grams flesh)
- 1 tablespoon lemon juice
- 1 tablespoon pure vanilla extract
- Pinch of unprocessed salt
- Zest of 1/2 orange
- 1/2 cup pure cacao powder
- 2 teaspoon instant decaffeinated coffee powder or crystals
- 1 tablespoon filtered water, if necessary (you probably won't need it)
- In a dry food processor fitted with the “S” blade, grind the sweetener to a very fine powder.
- Add the avocado, lemon juice, vanilla, salt, and orange zest. Mix well until smooth and without lumps. The mixture will be creamy and bright green.
- Sift in the cacao powder and coffee powder to remove any lumps. Mix again very well until perfectly smooth. You may need to open the processor, stir, and then mix again.
- Check the thickness. If it’s too thick, add a bit of filtered water slowly until it is a spreadable texture. If too thin, sift in 1 tablespoon of cacao powder and mix again.
- Spread the frosting directly on your cake or use a decorator tip.