Thursday, August 15, 2013

Chocolate Sweet Potato Frosting

Sorry for the ugly photo... but really, how can you make frosting au naturale look overly good? I mean, Sandi (who I adapted this from) made fantastic swirls on her cupcakes... but in all honesty I had no need for cupcakes when I made this - so the container of chocolate goo is what I've got for you. Think of it like something a nutritionist would want to know about... actually, no. DON'T. 

Sweet Potato Frosting

Besides, when it comes to anything chocolate, it doesn't matter how scatological it looks like on the outside - you can just close your eyes and take a bite. But if the taste isn't there? Game over. 

This is doubly true when it comes down to "healthy" chocolate treats. Depending on your usual diet, ignorance can be bliss - you may not want to know what went into that delicious cake, those fudgy and nutty brownies, or that scoop of cookie dough you enjoyed so much. Taste will overrule the brain's "logic" of "this can't possibly work"... once you take a nibble... but if that "healthy =/= yummy" philosophy has been ingrained for years, it can take a bit of deviousness to get there. 

Case in point is this frosting. It's rich, smooth, sweet and definitely chocolate-packed - but it's also vegan, has no refined sugar, is almost 100% fat free and has almost 100% of your RDA for Vitamin A in two tablespoons! The secret is a whipped combination of sweet potatoes, cocoa, raw agave and semisweet chocolate, with a pinch of salt and a hint of vanilla for good measure. I couldn't believe it worked so well myself - after all, I always associated sweet potatoes with savoury flavours (or French fries) and a frosting without any extra fat? How could it be creamy and spreadable like the real stuff? But there is was. And when I smeared it on my gorgeous ricotta cake (and used it to fill tomorrow's cookies) - nobody could tell it was anything but delicious.

Shared with Wellness Weekend, Waste Not Want Not Wednesday and Gluten Free Fridays

Chocolate Sweet Potato Frosting
Adapted from Sandi's Allergy Free Recipes
Makes about 1 1/2 cups, 12 (2-tbsp) servings
300g (about 2 medium) cooked sweet potato, peeled and mashed - 1 ½ cups
3 tbsp cocoa
1 ozStevia Sweetened Dark Chocolate (for 100% refined sugar free) or good quality semisweet chocolate chips
¼ cup raw agave nectar or dark honey
2 tsp vanilla
1/4 tsp sea salt
  1. Whip all the ingredients in a food processor until smooth.
  2. Chill 1 hour before using.
Amount Per Serving
Calories: 66.9
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 71.2 mg
Total Carbs: 9.7 g
Dietary Fiber: 1.1 g
Protein: 1.1 g

No comments :

Post a Comment

Thanks for the feedback!