This chocolate frosting is completely dairy and sugar-free. The best bit? It’s filled with vegetables. It’s the perfect accompaniment to my Sweet Potato Brownie.
Makes approximately 2.5 cups which will top a double size brownie or standard chocolate layer cake.
· 1 cup mashed, steamed cauliflower
· 1 Tbsp lemon juice
· ¼ cup coconut oil, melted
· ½ cup mashed avocado
· ¼ cup raw honey
· ½ cup cocoa or raw cacao, sifted
· ¼ tsp flakey sea salt
Blend cauliflower and lemon juice to an impossibly smooth purée. Add coconut oil and blend again until you see the texture change and the mixture becomes silky smooth and thick. Add avocado and syrup and blend again. Stir in cocoa and salt, then blend one final time and refrigerate 1 hour or overnight.
Before serving, whip with a hand whisk to loosen slightly.
Note, the picture here is a doubled version of the Sweet Potato Brownie with one serving of the Chocolate Frosting.