Six months ago, on an intuitive whim, I moved from Seattle to Phoenix. I had a few goals for my new life here, which included:
- Finish writing my manuscript and get a book deal (done!)
- Start a new business (in progress, excited to tell you more!)
- Eat chocolate cake and champagne for dinner once a month (ongoing!)
That last goal led me to tweak the perfect paleo frosting made with avocados as a base.
If you haven’t tried avocado-based pudding or fudge before, you won’t believe how tasty this is.
I enjoy this frosting with this paleo chocolate cake from Kaylee at Gluten Free Eats. It’s made with sweet potatoes as a base, and turns out rich and fudgy.
ABOUT THE INGREDIENTS IN PALEO AVOCADO FUDGE FROSTING
Avocado provides a creamy, dairy-free base for the frosting. If you’ve yet to try avocado in desserts, such as my No-Bake Key Lime Bars, Avocado Mint Chip Ice Cream, or the many renditions of chocolate avocado pudding, then you’ll be surprised at how you don’t taste any avocado flavor.
Chocolate chips make this frosting rich and fudgy. I recommend Enjoy Life Dark Chocolate ChipsEnjoy Life Dark Chocolate Chips, as they are dairy free. You can use semisweet chocolate chips instead of dark chocolate if that is your preference.
Cocoa powder ups the chocolate flavor.
Dates provide the sweetness and depth of flavor. I assume I’ll get a few questions on how to substitute another sweetener, and you’re on your own in terms of substitutions — I don’t know how it would work.
Full-fat canned coconut milk adds richness and creaminess. I wouldn’t recommend using an alternative milk, such as almond milk, as it’s too watery.
- 1½ cups mashed avocado (from 2 large or 3 medium avocados)
- ½ cup plus 3 Tbs. full-fat canned coconut milk
- ½ cup pitted Medjool dates
- ¼ cup cocoa powder
- 2 tsp. vanilla extract
- 6 oz. dark chocolate chips, such as Enjoy Life (about 1 cup regular-size chocolate chips)
- 1 Tbs. maple syrup, optional
- Recommended paleo chocolate cake recipe here
- In a blender, combine the avocado, coconut milk, dates, cocoa powder, and vanilla extract. Blend until smooth.
- Meanwhile, in a double boiler, melt the chocolate chips. Whiz the melted chocolate, in thirds, into the avocado mixture.
- Taste the frosting, and decide if you want a touch more sweetness. If so, add in the maple syrup to taste.
- Chill for a few hours, or overnight. Let soften at room temperature for a few minutes before using it to frost a cake, or whip it with a handheld blender to make it fluffier (recommended).
- I love the frosting with this Sweet Potato Paleo Chocolate Cake recipe from Paleo Gluten Free Eats. I make one 9” cake with the batter, instead of two 6” cakes, cut that cake into halves, and stacked the halves to get half a two layer cake.
Where is the cake recipe?
I linked it in the recipe, and it’s here: https://paleoglutenfree.com/recipes/best-paleo-avocado-chocolate-cake/
When using the full fat coconut milk do you stir it up or drain off the liquid?
Hi! This looks delicious, thanks for sharing! I am excited to give this frosting a try… I am wondering about the refined sugar in the Enjoy Life Chocolate chips. Any substitution recommendations there?
Thanks!
This recipe isn’t sugar free. I don’t know if a substitute would work for the chocolate chips.
Can you clarify if it sweet potatoes or yams
Either works!
Hi Lauren! The frosting looks amazing and I can’t wait to try it when I get home this evening! My question is actually about the cake…is it fairly easy to “mince” the raw sweet potato in a food processor as Kaylee’s instructions say in her recipe? I saw that someone had asked on her site about it, but wondered if you had any suggestions for that part. I’m just trying to picture that in my mind and am afraid I’ll get either chunky sweet potato rocks…or mush.
I may just make your frosting and eat it with a spoon!
I don’t have a food processor so I used my blender and it minced it just fine. It looked like really fine cauliflower rice, but a sweet potato version.
Thank you Lauren for this delicious recipe!
One question… how long does it last? Can I make it and save a portion in the freezer?
It lasts up to 5 days in the fridge. I have tried freezing it and it worked pretty well, but I needed to re-whip it after thawing.