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 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.
This is so good! My kids were so thrilled to have a cookie with frosting for snack! And I loved that it had some nutritional value 🙂 The texture is amazing! I used 4 TBSP of maple syrup for the sweetener and it was plenty sweet.
I just made this to go on top of your chickpea brownies for tomorrow.. Thank you for sharing your recipes with the world so we can be just a little more healthy !
Tried with peanut butter and sheesh so yummy!
I loved this simple delicious chocolate frosting recipe! I made a chocolate cake but did not want to make a buttercream frosting full of butter and sugar. This was a great alternative and it’s smooth and creamy and who doesn’t love peanut butter? I do! Thank you for sharing this wonderful healthier chocolate frosting! I love it! It will be one of my go to’s from now on! I can’t wait to check out your other great recipes!
I made this frosting to go with your keto brownie recipe which I’ve made twice already now.
I made half the recipe and used 4tbsp of homemade erythritol syrup instead of the natural liquid sweetener listed in your recipe, and did not add any milk as I had used a runny peanut butter. Looks delicious it’s chilling in the fridge right now can’t wait to eat it. BTW half the recipe is good for 2 full keto brownie recipes as I had enough left over frosting for next time.
Thank you for sharing ♥️