Ricki Heller’s Gluten Free Soy Free Sugar Free Grain Free Vegan Chocolate “Buttercream” Frosting
Why I Love This Recipe
I got this recipe from Ricki Heller of Diet, Dessert, and Dogs.
This was Recipe #11 in the "Gluten Free Baking With KitchenAid" event.
This gluten free, vegan chocolate "buttercream" frosting is a perfect example of the aforementioned superpower. It is TO DIE FOR! I contemplated "Death by Ricki's Buttercream Frosting" the other night as I struggled not to lick out the entire mixer bowl in one sitting before I had even had a chance to make the cupcakes! You can find tons more delectable recipes like this on Ricki's website, or grab a copy of Ricki's wonderful books: Sweet Freedom (one of only three cookbooks recommended on Ellen DeGeneres’ website), and her three ebooks: Good Morning, Desserts Without Compromise, and Anti-Candida Feast.
Ingredients You'll Need
1/2 cup plus 2 Tbsp (150 ml) sweet potato purée (I always use homemade for this, so can’t vouch for the canned variety. I bake rather than boil my potatoes to bring out the natural sweetness as much as possible, then cool, peel and purée).
1/4 cup (60 ml) smooth natural cashew butter or sesame tahini (for nut-free)
1/4 cup (60 ml) carob powder
2.5 ounces (65 g) good quality unsweetened chocolate (I use Cocoa Camino)
3 Tbsp (45 ml) coconut sugar
2 Tbsp (30 ml) extra virgin cold pressed organic coconut oil
2 tsp (10 ml) pure vanilla extract
15-25 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
pinch fine Celtic sea salt
Place sweet potato, coconut sugar, stevia, vanilla and salt into your stand mixer and mix until well combined.
Add the carob powder and process until combined. Set aside.
In a small, heavy-bottomed pot, place the chocolate, cashew butter and coconut oil over low heat.
Stir constantly until chocolate melts; remove from heat.
Pour this chocolate into the mixer and blend everything until smooth and creamy.
Note: if the coconut oil begins to separate (the mixture will appear oily and a bit curdled), OR if you find that the mixture is too thick, add one tablespoon more of the sweet potato purée at a time and mix again. It should come together in a silky, spreadable frosting.
This may be used immediately as a fudgy frosting; or else refrigerate until firm, then beat in your mixer until fluffy and lighter in colour for a “buttercream” frosting.
This makes about one cup (240 ml), enough for one layer or 12 mini cupcakes.
**Avoid the urge to eat most of it straight from the spoon.
This can also be frozen; defrost overnight in the refrigerator, then bring to room temperature and beat in your mixer before using.
**I use carob powder because it adds a bit of sweetness that allows me to use less stevia. However, if you can use sweeteners, feel free to substitute cocoa instead of carob and add a bit more coconut sugar or some agave nectar to taste.
This frosting is fantastic on cakes, cupcakes, muffins, or vegan whoopie pies.