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
Hi! Can I sub canned pumpkin for the butter?
I loved it. You definitely can taste the peanut butter if you decide to use it, but it is a nice change from how i usually make frosting.
The frosting tastes good but turned out a bit thin. What can I use to thicken it up a bit? Would ground flax seeds be a good option?
Fabulous! Thank YOU! Mine did come out a little on the wetter side because I used 6 Tbsp of maple syrup because my almond butter is 100% blanched almonds(not sweet). But I could have it like that as pudding! YUMMY
How much does this make and can it be piped?
Hi! Can I sub canned pumpkin for the butter?
My blender broke down amidst the whipping, so I finished by hand. I may have not added enough milk, but the end result tastes like a Chocolate Truffle – the most amazing consistency and flavor!
Thank you so much for trying it!
Hi! Would it work to sub canned pumpkin for the butter?
I have done this with both almond and coconut butter. It tastes amazing, exactly like chocolate fudge– as described. The coconut butter version does not pipe well nor does it spread smoothly on cakes/cupcakes, so I ended up just plopping some frosting on top and patting it flat on a cake with a off-set spatula. Still delicious, just a note to anyone wanting to try frosting with coconut butter. I used Artisana Raw Coconut Butter, so maybe other brands like Nutiva might work better. I am not sure though, but that you for this delicious and oil-free frosting.
*thank you, not that you
Thank YOU for trying it 🙂
The best chocolate icing I’ve ever had! A dessert on its own!
I used 1/2 a cup plus 1 tbsp of Mayver’s crunchy peanut butter (sold in Australia), 4 tbsp of maple syrup, 4 tbsp of milk.