How To Make Naturally-Sweet Frosting

How To Make Naturally-Sweet
Frostings!

Frosting doesn’t need to be made of a ton of
sugar or sweeteners any more, to taste like
decadent dark chocolate. Instead of refined
powdered sugar, try dates, bananas, maple
syrup, honey or powdered coconut sugar for
sweetening the recipes below.

Most of the frosting recipes I’ve seen call for
more than 1 cup of white confectioner’s sugar or
artificial sugar substitutes. They will taste so
sweet that you really won’t taste your cake.

The real purpose of frosting is to make baked
treats “look enticing.” We expect that it will taste
sweet. 

It needs to look extra pretty, and taste like you
expect, while you can still taste the cake as well.

You want to use the least amount of sugar in order
to taste the cake. You should enjoy the cake flavor,
not only sugar sweetness. But most recipes I’ve
seen over-power the cake taste with sugar.

How To Make Healthy
Date-Sweetened
CHOCOLATE FROSTING

1/2 cup (118 ml) non-dairy milk
6 dates, about 4 oz. pitted and mashed, or date paste.
(add 1-2 tbs. powdered coconut sugar for sweeter)
1/2 tsp (0.5 tsp) tapioca or potato starch
2/3 cup (120 g) vegan chocolate chips (Kosher Pareve
should suffice)
A few drops of vanilla extract, and a pinch of salt.

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How To Make Decadent
Chocolate-Fudge Frosting
(Banana-Sweetened)
 

1/2 a large banana, very-ripe for sweeter taste
(1 Tsp. of lemon juice will eliminate banana flavor)
2 Tbs. (or more!) unsweetened cacao powder
1/16 (scant tsp.) salt
4 Tbs. melted coconut oil mix in gradually
until desired consistency.
Optional: 1/4 tsp. cinnamon or vanilla and
1/2 tsp. instant espresso coffee powder

If you don’t want any banana flavor detected
in the frosting, use a non-ripe banana and extra
powdered coconut sugar
Add 1/4 tsp lemon juice to reduce any banana flavor.

Blend everything (or mash with a fork).

Optional: Feel free to sweeten to taste with low
glycemic sweeteners such as coconut sugar,
pure maple syrup, date paste, or honey if needed.

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WARNING: NEVER USE a sugar substitute
(unless your body is so far gone it cannot process
any natural form of sweetener). They were never
approved for ‘frequent’ consumption, or for children,
or pets, or your guests who may have sensitivities
to them.

FDA  Approved “Safe” only means you’re not very
likely to die from a teaspoon of it in a beverage,
however; I did have a violent reaction to aspartame
sweetener and to sucralose in a bottle of Starbucks
Coffee!

I have had severe negative reactions to many sugar
substitutes fed to me unexpectedly; including Erythritol
and Stevia. They’re not the sweetener fix. They do not
satiate the brain’s desire for sugar. They cause weight
gain rather than loss. Most people who drink nothing
but diet drinks can’t shed their excess fat and keep
it off.

They think if they had real sugar they’d be even fatter.
NOT SO!

Stevia is only natural if you put a fresh leaf in your
beverage! Erythritol is a sugar alcohol. Alcohol can
can kill some pets.

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How To Make
CHOCOLATE GANACHE (ɡəˈNosh’):
Ganache is a glaze, icing, sauce, or filling for
pastries made from chocolate and coconut cream.

POURABLE DECORATIVE
CHOCOLATE GANACHE

1/4 cup cacao
1 tablespoon maple syrup
½ teaspoon vanilla extract
2 teaspoons milk of choice
(I use coconut or almond milk)

HERE ARE POPULAR THICKNESSES
AND USES FOR CHOCOLATE GANACHE

CHOCOLATE GANACHE RECIPE
For entire layer cake:
You can use a 1:2 ratio
(4 ounces chocolate and 8 ounces of heavy
whipping cream or coconut cream)
for a much thinner ganache that you
can pour.

Preparation:

Bring coconut cream to a simmer on the stove
top, stirring occasionally. Just as soon as you
see a simmer, remove from heat and pour over
chocolate chips, swirling the bowl to make sure
all chips are covered.

Place lid on chocolate chips to trap the heat and
let sit undisturbed (no mixing) for 5 minutes.

Remove lid and swirl the chocolate chips with a
whisk starting in the center and working outward
until smooth. It will turn into velvety ganache
right before your eyes.

Once it’s velvety, let it sit uncovered at room
temperature (70˚F) for about 15 minutes before
pouring it over your cake.

It was perfect for glazing the entire surface of a cake
roll after 15 minutes (it should coat a spoon nicely
when ready for cake coverage – set your timer!).

Preparation:

Put the cacao in a medium heatproof bowl
in the microwave, Or over simmering water
(double boiler), melt together the coconut oil,
maple syrup, vanilla and cacao powder.

Once melted, remove it from the stove and
add the milk, and stir to combine. Allow the
ganache to cool and thicken. You can speed
this up by freezing or refrigerating the ganache
for a few minutes.

Top your brownie with the *ganache, then
cut into squares and serve. Store in the
fridge, in an airtight container.

Cook’s Notes

In a small saucepan, bring the cream to a boil.
Pour the hot cream over the chocolate and whisk
gently until the chocolate is completely melted
and smooth.  (If using a 70% bittersweet chocolate,
the ganache might be a bit thick; add more cream,
a tablespoon at a time, to thin it. You might also
want to add a couple of teaspoons of sugar when
you add the hot cream.

Make Ahead Tips

Ganache will keep for a week in the refrigerator,
covered. Rewarm gently before using.

FOR POURABLE CHOCOLATE CHIP GANACHE
1⁄2 cup semi-sweet chocolate chips
1⁄2 cup heavy cream or coconut cream 

(.a 1:1 ratio means 4 ounces chocolate to
4 ounces cream or coconut cream)

CHOCOLATE LAYER CAKE FILLING
and THICK GLAZE:
1:1 equal parts chocolate and cream.

Chocolate truffles: 2:1, two parts chocolate
to one part coconut cream.

Soft Icing and Pourable Chocolate Glaze:
1:2, one part chocolate to two parts coconut cream.

You don’t actually need to even simmer the
cream. It needs to be hot enough to melt the
chocolate. Chop the chocolate finely before
combining it with the hot cream.

It will melt in very warm cream given enough
time. (And if your cream cools before all the
chocolate has melted, you can reheat the cream
over a double-boiler or by setting
your bowl over a pan of simmering water.)

Mix until melted and remove from heat. Fill
piping bag or clean squeezer bottle with the
ganache once it’s cooled a bit.

Chocolate-Fudge Frosting!

1/2 a very-ripe large banana  
2 Tbs. (or more!) unsweetened cocoa powder
scant 1/16 tsp salt
1/4 tsp. cinnamon
4 Tbs. melted coconut oil mixed in gradually until
desired consistency.

If you don’t want any banana flavor detected in
the frosting, use a non-ripe banana and extra
sweetener. 
optional: Feel free to sweeten to taste with low
glycemic sweeteners such as coconut sugar,
pure maple syrup, if needed.

Blend everything (or mash with a fork).

               +++++++++++++++++++++

Whipped Healthy Chocolate Frosting
Total Time: 5m

Ingredients

1 can full-fat coconut milk or coconut cream
1/4 cup plus 1 tbs. cocoa powder or cacao 
1/2 tsp pure vanilla extract
(1/2 a very over-ripe large banana may be sufficient)
You may add a sweetener of choice to taste (Use
coconut sugar powdered for thickest results).
I put  coconut sugar in my coffee grinder
a few pulses until it’s powder.

Instructions:

Whipped Healthy Chocolate Frosting Recipe:

If you want a no-fail option, buy coconut cream (not coconut milk),
available on Amazon or at Whole Foods or
an Asian market or section. I only buy Native
Forest or Nature’s Greatest Foods.
(Watch labels for chemical additives).

Try not to shake the can before opening. Leave the
can (or bowl) uncovered in the fridge overnight. It
should get very, thick.

Transfer only the creamy part to a bowl, saving
the watery part out to use as coconut milk for a
smoothie or as plant based milk in a recipe, but
use it within 4 days.

Whip in your cocoa, vanilla, and sweetener with
a fork, or even beaters if you want to be fancy.
Stored uncovered in the fridge, the mixture gets
even thicker.

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Chocolate Avocado Frosting
Total Time: 5m Yield: 1 cup Print This Recipe 5/5
Ingredients

2 ripe (haas) avocados
1/2 cup cocoa powder
4 – 8 tbs. maple syrup, honey or powdered
coconut sugar to taste
1/4 tsp pure vanilla extract
1/8 tsp salt
Optional 2 tbs. coconut oil for spreadability

Instructions:
Be sure to use soft, ripe avocados. Combine all
ingredients in a food processor or blender until
completely smooth.

You can add a little oil, such as melted coconut oil,
if your blender has any trouble getting the frosting
smooth (which can happen if using a low-power
blender).

Because of the lack of preservatives, it’s best to
make up a batch of this avocado frosting right before
you plan to use it.

Leftovers can be stored in the fridge for a few days
and will still taste delicious, but color and texture
are best immediately after blending.

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 Coffee Fudge Frosting

1 cup raw cashews or macadamia nuts (110g)
1/4 cup + 3 tbs. espresso or strong coffee
very scant 1/8 tsp salt
1/2 tsp pure vanilla extract
2 tsp pure maple syrup
4 tbs. powdered coconut sugar
(Grind sugar a few pulses in coffee grinder
and you’ll have powdered sugar).
(or simply increase the maple syrup to 4 tbs.
and decrease coffee to 1/4 cup)

Place the nuts in a cereal-sized bowl and cover
with water. Let sit at least 4 hours, or overnight,
unless you have a powerful food processor.

Drain the nut liquid, then combine all ingredients
in a small food processor or blender until super-smooth.
(I used my 2-cup Mini-Ninja for this).

For all substitution notes, see the nutrition link below:
For the maple syrup:
It will change the flavor if you use honey,
but texture-wise it’ll be fine.

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Chocolate Peanut Butter Frosting

Yield: Yields almost a 1/2 cup

Ingredients

1/4 cup peanut butter or allergy-friendly alternative
4-8 tsp pure maple syrup
2 tbs. cocoa powder
4 tsp milk of choice, or more for thinner frosting
3/4 tsp pure vanilla extract
optional: handful of chocolate chips (the “pieces”)

Instructions

Blend everything (including chips, if using) in a
small food processor. If you have a bigger processor,
it might be best to double the recipe so everything
blends more smoothly. Best to store unused frosting
covered in the fridge.