Fudge Frosting {gluten free & vegan, also free from corn, tree nuts, peanuts, egg and grain}

By court15smith

Ingredients

• 1/2 cup plus 2 Tablespoons sweet potato purée*
• 3 Talbespoons loosely packed light brown sugar (or other sugar of your choice: honey, agave nectar, pure maple syrup; however, honey would mean the frosting is no longer vegan)*
• 2 1/2 ounces unsweetened chocolate, melted (gluten-free vegan dark chocolate with greater than 70% cacao for added antioxidant benefits.)
• 1/4 cup cocoa powder
• 1/4 cup sunflower seed butter* (or other nut or seed butter of your choice, depending upon nut allergy)
• 1 Tablespoon coconut oil
• 1 Tablespoon milk*
• 2 teaspoons pure vanilla extract (alcohol-free to keep it grain-free)
• Pinch salt

Details

Servings 1
Adapted from glutenfreegigi.com

Preparation

Step 1

Place sweet potato, sugar, vanilla and salt in your food processor and process until smooth.

Add the cocoa powder and process until combined; set aside.

In a small saucepan, melt the chocolate, sunflower seed butter and coconut oil over low heat.

Stir constantly until chocolate melts then remove the pan from the heat.

Allow this mixture to cool slightly, then add it to the sweet potato mixture in the food processor.

Blend the mixture until it is smooth and creamy.


Notes:

■I use baked sweet potatoes for this recipe; however you may also use canned sweet potatoes.
■Pumpkin purée is a possible substitute for the sweet potatoes; however, the frosting will be thinner and not as creamy.
■I have not tested this recipe with alternative sweeteners like Stevia or coconut sugar (and I do not use artificial sweeteners); however, I’m sure some formulation would work. Pure maple syrup is excellent for this frosting! If you give another sweetener a try, please leave a comment below to share your results!
■If you’d like to make your own sunflower seed butter, you can learn how in my Homemade Sunbutter recipe.
■Dairy- or plant-based milk will work. I prefer unsweetened coconut milk for this recipe.