This secretly healthy chocolate frosting recipe is so deliciously rich and chocolatey, you’ll want to eat it straight up with a spoon!
Easy healthy chocolate frosting
This recipe calls for NO shortening, NO trans fat, and NO corn syrup.
It’s a fantastic 5 ingredient thick and creamy chocolate frosting you can slather on absolutely everything!
Try it on cakes, cupcakes, muffins, or pancakes, or eat it right out of the blender.
Also try these Easy Cinnamon Rolls
During sophomore year of college, my favorite roommate introduced me to the idea of eating Pillsbury chocolate frosting straight from the jar.
With a spoon.
Like ice cream.
(Guess why she was my favorite roommate…)
Obviously this was not the healthiest habit, although it embarrassingly fit right in with the rest of my all-carbs-all-sugar college diet.
I created the following recipe as a healthier alternative, and years later it’s still one of my favorite recipes, because you can use it in so many different ways.
Hint: It’s great on top of these Sweet Potato Brownies
Recipe variations
My personal favorite way to make the recipe is with peanut butter, because it will taste like eating a Reeses peanut butter cup!
If you want a more neutral flavor, simply use almond butter, cashew butter, sunflower butter, or even coconut butter instead of peanut butter.
Still craving chocolate? Make Chocolate Banana Bread
Healthy chocolate frosting recipe video
Above – watch the step by step video
Healthy Chocolate Frosting
Ingredients
- 1/2 cup almond butter (or peanut butter, or allergy friendly sub)
- 4 – 6 tbsp pure maple syrup, honey, or agave (or here’s a keto version)
- 1/4 cup regular or dutch cocoa powder
- 4 – 5 tbsp milk of choice
- 1 tsp pure vanilla extract
Instructions
- Blend everything together until completely smooth. It's smoothest if you use a blender or food processor but can technically be done by hand if needed. Store leftover frosting covered in the fridge.View Nutrition Facts
Video
Notes
Ways To Use The Frosting
This is very tasty and makes a lot. The only issue I had was it was very watery when made with only the half cup of almond butter. I have made it twice now and in order to get the nice thick frosting I need to use 1 cup of almond butter. Otherwise I follow the recipe exactly and its delicious.
Try water thickener in recipe
Just want to say this was delicious! Made mine with pb and soy milk. Really came out great. Kind of in shock, haha. Thank you for sharing this!
Was looking for something quick to feed my chocolate craving instead of going to the gas station for candy bars. I used crunchy natural peanut butter, almond milk, and a teaspoon of white sugar (gasp). I’m eating it out of the mixing bowl right now with chocolate sprinkles and maraschino cherries, like a sundae 😀 Too easy and instantly addictive (but less expensive and toxic than candy bars I suppose). Thanks Katie (I think)!
This frosting is delicious
Needed a healthier version as sugars are banned but you have to like nut butter especially if you use peanut. Needed a lot more cocoa to get the chocolatey flavour and still very strong peanut flavour however after keeping the cake in the fridge for a few days the flavours developed and the peanut taste lessened leaving a rich fudgy frosting. Have used the recipe again to cover a coffee walnut cake but added espresso powder instead of cocoa, less honey and milk . Worked really well. Thank you for this great alternative.