Chocolate Avocado Frosting
A decadent and healthy alternative to ice your brownies or cupcakes – or eat alone as pudding!
Servings Prep Time
24mini cupcakes 5-10minutes
Servings Prep Time
24mini cupcakes 5-10minutes
Ingredients
Instructions
  1. Cut open the avocado and scoop out the pit. Cut it into large chunks and put in the blender. Add the almond milk, cocoa, maple syrup, vanilla extract, cinnamon and salt into your blender and puree on high for about a minute, until smooth and creamy. You may need to stop and scrape down the sides with a spatula. For icing, you want a thicker consistency than pudding, so you may want to add 1-2 tablespoons of almond milk if you wish to make this.
  2. Transfer the whip into a glass jar or air-tight container and chill in the fridge for at least 30 minutes (best is 3 hours for all the flavours to mix).
  3. To serve as pudding, transfer into small bowls and top each with fresh raspberries. To use as icing, fill a piping bag and ice as desired. Keep refrigerated until serving as the icing can melt in warmer temperatures.
Recipe Notes

The whip is best with ripe avocados, but without any brown discolourations. It is best the day it’s made, as the avocados will oxidize and the flavours will change over time.