Chocolate Fudge Frosting

Chocolate Fudge Frosting | GI 365

Chocolate Fudge Frosting | GI 365Chocolate Fudge Frosting | GI 365

Buttercream is the king of frostings, and there’s nothing quite like it! It’s that silky texture that I had in mind when I created this recipe. The avocados make an amazingly smooth frosting that’s not too sweet. As a bonus it gives you a boost of healthy fats and vitamins. Not something you can say for just any frosting. Now, I’m not saying this is going to replace buttercream (there’s a place for everything). But it’s really scrumptious, even delectable, and perfect for cookie sandwiches!

Chocolate Fudge Frosting | GI 365

I used cacao butter for this recipe because it enhances the chocolate flavor and keeps the frosting nice and thick. You can substitue coconut oil, but your frosting will be slightly thinner with a hint of coconut (not much of a problem really).

I bought my cacao butter at a local health food store. You should be looking for one that says it’s ‘food grade’ on the label, not just cosmetic use. If anyone has a good source for bulk cacao butter, let me know because I think I’m addicted to this stuff!

Chocolate Fudge Frosting | GI 365

This frosting is really quick and easy to make. Just place all the ingredients in a food processor and process until smooth. The frosting is ready to use right away, or you can refrigerate it for a few days and use as needed.

Chocolate Fudge Frosting | GI 365

I love the silky texture and deep chocolate flavor of this frosting. In fact, it’s so good that you can just eat it by the spoonful – like a thick pudding.

Tip: As I mentioned above, this frosting is more chocolatey than sweet. If the occasion calls for a sweeter frosting, increase the amount of honey to 1/2 cup. If you’re increasing the maple syrup, add and additional tablespoon of cacao butter to keep the frosting thick.

Also, Grade A Maple Syrup is my favorite natural sweetener because it doesn’t interfere with the chocolate flavor quite as much as honey. However, I really liked the honey version of this frosting because, honey + peanut butter = Good!

Chocolate Fudge Frosting | GI 365

I used my frosting on Peanut Butter Cookies (recipe later this week). If you can wait long enough for Chocolate Fudge Skillet Cake to cool, this frosting would be perfect in place of the Coconut Ice Cream. Or… maybe frosted and served with ice cream!

Chocolate Fudge Frosting | GI 365 Slather it on generously and enjoy! 

Chocolate Fudge Frosting
 
Prep time
Total time
 
Author:
Serves: 1½ cups
Ingredients
  • 2 avocados, pitted and peeled
  • ½ cup cocoa powder
  • ⅓ cup honey or ½ cup Grade A maple syrup
  • 2 Tablespoons cacao butter, melted
Instructions
  1. Place all ingredients into a food processor fitted with the chopping blade.
  2. Process until smooth, scraping down a couple of times.
  3. Frost your cookies, cake, or simply eat by the spoonful!
Notes
For a Vegan frosting, use Maple Syrup.


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21 Comments on “Chocolate Fudge Frosting”

  1. Marsha Greene

    for those of us with blood sugar issues sure wish there was substitute for honey and maple sugar?

  2. Buttoni

    OMG I just made my very first avocado chocolate pudding this week and was amazed. Now you’ve taken that “up a notch” as Emeril says…FROSTING with avocados! Man that looks creamy and tasty. Thanks a bunch for your creative recipes!

  3. Ruta

    Funny, I just made Avocado Brownies today. I LOVE putting avocado in desserts, especially with chocolate. It justs makes everything so fudgy and awesome! I could seriously eat that frosting with a spoon :)

  4. Alexandra @ Confessions of a Bright-Eyed Baker

    I love how silky-smooth this looks. I was seriously JUST thinking that it’s almost like a pudding when I read your words saying the exact same thing. I’m pretty sure I would be eating this by the spoonful, but since it’s way healthier then your typical frosting, that’s fine by me!

  5. Joy

    I see someone asked, what can those of us who can’t have the sugar use instead of honey and maple sugar?

    1. Kari

      Unfortunately, I don’t have much experience with alternative sweeteners such as xylitol, but I’ve heard that birch syrup is a good alternative because it’s natural and it’s supposed to be good for diabetics? I’m curious to know what you can have and maybe I could make a recommendation!

    1. Kari

      I use coconut oil in place of cocoa butter. Coconut oil isn’t quite as hard as cocoa butter, so sometimes my final product turns out a bit softer. Since this is refrigerated you probably won’t notice any difference, it will be more like my chocolate tart and not quite as stiff as frosting but still spreadable.

  6. Linda W

    OH MY! Found this frosting recipe yesterday via Pinterest and I am so in love with all of the recipes and your site! Beautiful photos, wonderful recipes (drooling the entire time), and it just has a very comfortable layout. Keep up the good work and thanks so much for sharing!

    1. Kari

      Thanks so much – it’s great to hear from you :) and I hope you’re enjoying the recipes. Our latest favorite it the Chocolate Chunk Salted Caramel No-Bake Cookies – they’re perfect for a serious sweet tooth!

  7. Mallory L

    Hi,

    i know i’m super late with this comment, but does the frosting taste like avocado or does the cocoa powder mask it??

    the frosting looks amazing!!!

    1. Kari

      The cocoa powder totally covers up the avocado flavor unless your avocado is overripe. Overripe avocados have a really strong flavor. Look for an avocado that has give, but is still firm not mushy.

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