Healthy Living

Kristi Whitley

Chocolate Frosting

From Fat Free Vegan Kitchen


2 c cooked sweet potato (from 2 sweet potatoes, each about 6-7 in, baked or microwaved, skins removed)
1/2 c cocoa powder (Dutch-process or regular; see notes)
1/2 c agave nectar
2 Tbsp almond butter
2 tsp vanilla extract
1 tsp imitation butter flavor (optional)
1/2 tsp instant espresso powder or instant coffee (I used Starbucks Via)
1/2 tsp salt


Combine all ingredients in a food processor. Process until smooth, about 1-2 minutes. (Stop to scrape the sides of the food processor as needed.)

Makes 3 cups, or enough for 18 cupcakes. Store in the refrigerator. (Will stay spreadable.)