Easiest Vegan Chocolate Frosting (Paleo, Refined Sugar-Free)
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| Easiest Vegan Chocolate Frosting (Paleo, Refined Sugar-Free) |
🤗 I hope everyone is doing well!
Something is hidden in this easiest, healthy but most flavorful chocolate frosting, do you guess what is it? Hmm... continue reading to see what it is.
Some days ago was my husband´s birthday, and as usual, I made a cake or something that he likes, chocolate is our perdition so I did a flourless chocolate cake but I wondered to make a different frosting for it. I don´t know about you but the issue I always have with the banana frosting or the ice cream made by it or " the nice cream" as everybody calls it is that it tastes like banana even if you try to mask it comes up no matter what. I looked around and had sweet potatoes, butternut squash, and bananas but I refused to use them, don´t get me wrong, I like them all but only I wanted to change those for something I haven´t done before, and... then I remember that I got ripe plantains that I keep them the day before in the fridge wrapped in paper in a nylon bag so that they will not spoil, immediately I knew that I wanted to do something with them more than to fry, mash or boil them, so hands to work baby, poured water on the pot to boil only the quantity to cover the pieces, added the thick slices of plantains, cooked and drained them, and threw them inside the blender, now the hard moment was coming... the chemistry ha, ha, ha, added the ingredients to the blender, and when I tasted it I could not believe it how rich it was! mmm... then I dressed the flourless chocolate cake pouring it with the help of a spoon directly from the glass blender, then left it cool for about 30 minutes on the counter, and when the flavors meld 😋 it was better than before, who-hoo!!! how this idea did not come sooner? but now, here is the recipe to enjoy for everyone!
This frosting is savory, creamy, and chocolatey, perfect for any occasion you want it because it holds and keeps the form, and do you know what? it has a double use, I tested and it`s a chocolate pudding as well, I will update the post with the pudding for you to see what it looks like, you won´t believe how rich it is, and no one will know it has ripe plantains inside. Depending on your preferences, you can add a little bit more nut milk or less until you get the desired consistency, then transfer it to the fridge, remember it will become thicker when it cools, and... let the magic begin when you spoon it, you also, can add on top chopped nuts or cookies, caramel or chocolate syrup and they will take it to the next... level for sure.
See? An easy, healthy blended chocolate frosting or pudding with fever ingredients, more fiber, fewer carbs, non-flour, and no refined sugar added or it can be made sugar-free with monk fruit sweetener, erythritol, or anything you want to; the starches in the plantain make it creamy and rich, do you want more? nature is so good to us, let's make it shine!
The plantains have to be in the middle of getting very ripped, just when they are sweet enough with some brown spots but should be firm, I used French Vanilla Nutpot creamer that I love instead of nut milk but you can use it in this recipe any kind of milk you like it.
I haven´t tested it yet but I think it could be a good replacement for the frosting inside the cake too, Less milk will make it thicker, and it would make fantastic work!
Hope you love it like my family and I did! 💗
EASIEST VEGAN CHOCOLATE FROSTING (Paleo, Refined Sugar-Free)
Preparation Time:5 min
Cooking Time: 10 min
Total Time: 15 min
The recipe yields around 1 1/2 cups
Ingredients:
- 2 cups sliced and cooked ripe plantains (around 1 large and 1 small)
- 1/2 cup coconut sugar, date sugar, or another sweetener like monk sugar, stevia, etc.
- 1/4 cup cacao or cocoa powder
- 1/4 cup coconut oil melted
- 1/4 tsp salt
- 1/4-1/2 tsp cinnamon to your liking
- 1/4 tsp ginger (optional)
- 1/4 cup any nut milk (starting with 2 tbsp, add more to your desired consistency)
- 1 tsp vanilla extract or 1/2 tsp almond extract, or the combination of both, half tsp of each one.
How to Make Easiest Vegan Chocolate Frosting?
Take the skin of the plantains, cut them into 3/4 inch slices, and set them aside.
Into a medium pot add around 11/2-2 cups of water, and turn it on at high temperature on the stovetop, when it starts to boil, add the slices of plantains, reduce the temperature to medium-high, and boil them until they are fully cooked around 8-10 minutes.
Drain them well and throw them into the blender or food processor with the rest of the ingredients except the milk, adding 2 tablespoons at first, then adding more depending on your liking or the kind of frosting you want. If you are using it as pudding, then 1/4 cup of milk will be necessary.
Blend all until fully smooth, scraping the sides as needed, and taste it to your liking.
Pour over a cake, and let it set if using it inside the cake as frosting don't add milk, let it cool down in the fridge, then use a hand blender until smooth, and it will be ready to use inside the cake but if you want to eat it as pudding pour it on your pudding containers while is hot, smooth the surface, let it cool, and it will ready to eat in 1-2 hours.
Enjoy nuts, fruits, or anything that makes you happy!
Want to see other recipes with ripe plantain? See it below.
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