This secretly healthy chocolate frosting recipe is so deliciously rich and chocolatey, you’ll want to eat it straight up with a spoon!
NO shortening, NO trans fat, NO corn syurp.
A 5-ingredient thick and creamy chocolate frosting you can slather on absolutely everything.
Try it on cakes, cupcakes, muffins, pancakes, or eat it right out of the blender.
Also Try These Easy Cinnamon Rolls – 4 Ingredients
During sophomore year of college, my favorite roommate introduced me to the idea of eating Pillsbury chocolate frosting straight from the jar.
With a spoon.
Like ice cream.
(Guess why she was my favorite roommate…)
Obviously this was not the healthiest habit, although it embarrassingly fit right in with the rest of my all-carbs-all-sugar college diet.
I created the following recipe as a healthier alternative, and years later it’s still one of my favorite recipes, because you can use it in so many different ways.
Hint: It’s great on top of these Sweet Potato Brownies
My personal favorite way to make the recipe is with peanut butter, because it will taste like eating a Reeses peanut butter cup!
If you want a more neutral flavor, simply use almond butter, cashew butter, sunflower butter, or even coconut butter instead of peanut butter.
Still craving chocolate? Make Chocolate Banana Bread
Above – watch the video of how to make healthy chocolate frosting.
- 1/2 cup almond butter (pr peanut butter, or allergy friendly sub)
- 4 – 6 tbsp pure maple syrup, honey, or agave (or here’s a keto version)
- 1/4 cup regular or dutch cocoa powder
- 4 – 5 tbsp milk of choice
- 1 tsp pure vanilla extract
Blend everything together until completely smooth. It’s smoothest if you use a blender or food processor but can technically be done by hand if needed. Store leftover frosting covered in the fridge.View Nutrition Facts
If you’d prefer a non-chocolate cake or cupcake topping, be sure to try this homemade Coconut Whipped Cream.
Ways To Use The Frosting: