Healthy and delicious can go hand-in-hand. In this case, we’re talking about creamy, rich melt-in-your-mouth chocolate frosting.
When you think of chocolate frosting, the first thing that comes to mind probably isn’t sweet potato. But let me tell you – it makes one heck of a base for vegan dessert toppings.
This recipe is from Naturally Sweet & Gluten-Free by my good friend, Ricki Heller of RickiHeller.com. In fact, I chose this book specifically for our February 2017 Gluten Free Cookbook Club – it’s perfect for everyone who wants to eat dessert and still eat healthier. Get my full cookbook review here.
Ricki pushes the boundaries of what you think you can do with food. This is the key to living well on a specific diet. Can’t eat diary? Eggs? Sugar? Are you vegan? No problem. Ricki shows you how you can still eat well regardless of your needs. She’s got this uncanny ability to take healthy, whole-foods ingredients and put them together in a way that is truly unique and delicious.
When I made Ricki’s vegan chocolate buttercream, I tested it two ways. I used it immediately after mixing it up and I also chilled it and whipped it in my KitchenAid stand mixer. I preferred the way it piped and spread after being whipped. So, if you want to use this frosting for a cake or cupcakes I’d go that route. If you want to ice cookies or just dig in with a spoon (I did that too…) you can use it straight out of the food processor.
It’s in my nature to get excessive. Ask Joe. If a little is good, a lot is better. It’s just how I’m wired. So, of course I doubled Ricki’s vegan chocolate frosting recipe. My Cuisinart food processor had to work really hard to get the double batch mixed up just right. Next time, I’m going to make two batches as outlined in the recipe. My kitchen equipment will be happier.
I also sprinkled my cupcakes with a little Maldon Sea Salt. Lordy. I love that sweet and salty combo. Don’t you?
Want to grab the recipe for those gorgeous Golden Vanilla Cupcakes? It’s part of our Gluten-Free Cookbook Club exclusive content this month. If you’re a member, you’ll get the information via email and you can find the post here. If you’re not a member yet, you can join us here.