This Chocolate Frosting is raw, vegan, paleo, flourless, nut-free, grain-free, seed-free, oil-free, refined sugar-free and made with only three ingredients! One bowl, five minutes. It’s thick, creamy and has a rich, chocolatey, decadent taste.
It is super simple, super yummy, and super versatile! Use it as a frosting, a pudding, a dip, a spread… eat it by the spoonful… freeze it in the shape of balls… the creativity is limitless! This is the base for my Chocolate Guacamole as well. When I’m in need of a simple chocolate icing, this is my go-to. It’s also a definite way to get my little brother to eat his avocados! (He must be some alien race or something; he’s the only one in the family who doesn’t like them.)
One bowl, three ingredients, five minutes.
The best recipes are both quick and delicious. Simplicity is a beautiful thing.
When it comes to cooking, intricate tastes and complex steps can certainly lead to a delicious result… but the recipes that really shine are the simple ones!
Since I pretty much always have a full-stock of avocados in my house, naturally I end up making a bunch of avocado concoctions. Especially when I’m running low on other supplies.
When I first whipped up this simple mixture I was desperately craving chocolate. Something chocolate, anything chocolate (I’m a cocoaholic, too, in case you didn’t know) (edit: I guess I mean chocoholic, lol) and avocados were the only thing around.
Bananas are my typical go-to for quick chocolate concoctions because I don’t have to add a sweetener – the banana is so sweet itself. Usually I fold cacao into a mashed banana when in need of something quick and chocolatey. Simple and satisfying.
But once upon a time, I was craving that rich dark taste of cacao and upon searching for a banana, my quest proved fruitless (ha ha, did you pick up on the pun there?)! So I gravitated to something with a similar texture/creaminess: an avocado.
I already knew that avocados pair well with chocolate. Many times I’ve reached for the creamy green fruit when making dessert recipes. The thing about avocados is they pick up flavor really well. I personally can’t even detect the taste of avocado in this since the chocolate is so rich and overshadowing and delicious. The natural healthy fats enhance the chocolatey flavor (any flavor, actually; they enhance savory dishes as well which is why I always throw avocado slices on top of dinner).
I’ve made this recipe many times. It’s something I keep falling back to because it’s so easy and tastes amazing, plus the avocado is healthy and an ingredient I always have on hand. Everyone in my household has gotten addicted to this simple concoction and between the six of us, at least one is made every single day.
Chocolate frosting made with avocados doesn’t even sound weird anymore 🙂
And despite being exposed to this chocolate infused avocado so frequently, it hasn’t gotten old. Maybe that’s because I keep variety in mind when I make it… or maybe it’s just that good!
What’s so great about this chocolate frosting is how customizable it is; you can change up the ratio of sweetener to cacao without a problem, or throw in all kinds of fun additives like coconut flakes to give it texture/substance/extra flavor. Make it super smooth or chunky, sweet or dark tasting, light in flavor or richer and decadent. It’s all up to you; you’re the creator.
Some of the different variations I have made:
- Substituting maple syrup in place of the honey (hint: YUM).
- Adding nuts (I really like chopped pecans). Other choices are almonds, cashews, walnuts and hazelnuts. You guys know I’m a huge nut advocate.. Gotta eat dem nuts!
- Throwing in a dash of sea salt. Because obviously!
- Stirring in some edible essential oils or extracts (peppermint, orange, almond, etc.)
- Adding spices to the chocolate mixture. Ceylon cinnamon and nutmeg are common ones; my year-younger brother likes to add cloves, ginger, or pumpkin pie spice; I like to shift things up a bit every now and then – shake up the nuts, as they say… they do say that, right? not just me? – and use some curry powder or straight turmeric.
- Add in cocoa nibs, shredded coconut, flaked coconut, or mint leaves. All good options!
- Mixing in coconut butter, almond butter or any nut butter. Insanely delish.
- Adding chopped dates. Other fruit are good too. Try blueberries, cubed strawberries and/or apple slices. Chocolate and fruit kind of go together, right? That’s why fondue is such a hit.
- Stir in carrot puree. It tastes great, promise.
- Superfooding it (that’s a phrase, right?) by throwing in a combination of ground flaxseeds, chia seeds, hemp seeds, maqui powder, blueberry powder, acai powder, pomegranate powder, spirulina powder, or any other nutrient-dense/antioxidant-rich powder/extract. My typical combo is the triple super-seeds (flax, chia and hemp) and one of the berry powders.
I use more or less honey depending on my desire for sweetness. I’ve found that I like it somewhat dark but not too bitter. The three tablespoons of cacao and honey make this chocolate mixture very rich. I don’t even measure anymore; I just throw in some cacao and honey and whatever else and it always turns out decadent and amazing! I like the slight variety every time so it doesn’t taste the exact same and that way, the fresh excitement of trying it never fades.
Use a blender if you want your frosting super-smooth. I just mash the avocado by hand (I mean fork). One bowl and five minutes is all it takes. Some might find it a little tedious to smooth out all the lumps by
hand fork but if your avocado is ripe enough it should mash easily.
How to use:
- Eat it straight. It’s like pudding.
- Use it as an icing/frosting for cakes, cupcakes, bread loaves, or other baked desserts.
- Use it as a filling; I own this cupcake corer that I got for less than $3 on Amazon. It’s a simple little tool to core out the middle of your cupcakes so you can stuff them with chocolate, pudding, jam, custard, icing, whipped cream, or this chocolate frosting.
- Dip fruit in it. It’s like fondue, but not really, but still good.
- Freeze them into balls. Or fudge bars. Full disclosure: I have yet to try this!
This chocolate frosting pudding is healthy and so versatile. The only thing you shouldn’t do is feed it to your dogs…!
This healthy chocolate frosting not only beats artificial chocolate frosting health-wise, but matches its ease; whipping up this healthy chocolate frosting consists of mashing an avocado, which isn’t any more exerting than driving to the grocery store and scouring the aisles for fake store-bought poison.
Simple and sweet.
I’ve even gotten the just-turned-eight year old in my house swallowing this stuff up like crazy. He can’t taste the avocado in it at all. And he asks for it all the time. Even makes it for himself sometimes… but more often he digs up all the ingredients (the jar of honey, the bag of cacao, an avocado) and sets them on the counter, ready for me to make it for him. He knows what’s good.
You know what else is good? Nuts. And you know it; nuts are a great addition to this simple dessert if you have some on hand. Almonds, cashews, pecans, walnuts, hazelnuts… yummm. Roasted or raw – you can’t go wrong. The crunch in each bite will be heavenly, promise. Don’t forget to Eat your nuts!
3 Ingredient Chocolate Frosting (Raw, Vegan, Paleo & Nut-free)
- 1 avocado
- 3 tbs cacao powder
- 3 tbs honey or maple syrup
- Optional add-ins: chopped nuts (almonds, cashews, pecans, walnuts & hazelnuts are all good choices), dried berries, chia seeds, ground flax seeds, hemp seeds, chopped fruit (dates are divine), coconut butter, nut butter (almond butter is my go-to), mashed banana, coconut flakes, spices (like cinnamon), sea salt, etc.
- Mash avocado in a bowl with a fork or use a blender to get it extra creamy and smooth.
- Add cacao slowly once all the clumps are out. Stir carefully so cocoa doesn’t puff everywhere.
- Add sweetener. If your honey is solid, heat up before pouring into the chocolate mixture.
- Stir; everything should come/fold together into a chocolatey frosting/pudding with a thick consistency.
- Stir in any additions (optional).
- Use immediately or chill in the fridge up to a few hours before use.
You can sub any liquid sweetener (like agave or coconut palm syrup) in place of the honey/maple syrup.
I use raw organic cacao powder; you can use whatever you have on hand. The quality of the cocoa powder will affect the taste of the chocolate frosting.
Feel free to adjust the sweetness to taste. I like my avocado chocolate guac to be pretty rich. You could add anywhere from 1-4 tbs of cacao/sweetener or use more/less cacao to your taste.
Refrigerating the frosting will make it a little stiffer, perfect if you plan on frosting cupcakes. I would use the frosting within 3 hours of making it.
How do you like to make this? On the sweet side or the dark side? What do you add in (coconut, nuts, spices like cinnamon or curry powder)? Have you ever paired avocado with chocolate? Or added curry powder to your desserts?