Healthy Chocolate Buttercream Frosting

vmcagle

This frosting comes from http://www.spoonfulofsugarfree.com/ and it is DELICIOUS.
No one knew there was sweet potato in it.

YIELD 1 CUP | SERVING SIZE 1 TABLESPOON

calories 64; Carbs 7g; Fat 4g; Protein 1g; Fiber 2g; Sugar 3g

Not only does this recipe contain no added dairy sugar or soy but it is chock full of antioxidants and vitamin A from sweet potato!. The sweet potato gives it a creamy texture and body while the dates help sweeten it a bit more.

If you are on a diet that limits intake of fruit-sugars (like anti-candida diets), then try substituting the pureed dates for alcohol free liquid stevia.

INGREDIENTS
2/3 cup mashed sweet potato*
1/4-1/2 cup pitted dates
1/4 cup cocoa powder
3 Tablespoons coconut oil
2 Tablespoons nutbutter of choice (sunflower seed butter. Tahini or almond will also work well)
1/2 cup dairy-free milk (coconut or almond work well)
1 teaspoon vanilla

TOTAL TIME 10 MIN
YIELD: 1 CUP FROSTING

In a saucepan melt coconut oil and whisk in cocoa powder to make a chocolate syrup.

In a blender blend together the dates and milk to create a sweet milk. Blend until smooth. More dates will create a sweeter frosting less dates a darker frosting.

Add sweet potato, nutbutter, vanilla to the blender and blend until smooth.

Use right away or keep in the refrigerator for later use. Frosting will thicken as it gets colder

*I used baked sweet potatoes and take the skin off before mashing.