Chocolate Avocado Frosting

This the creamiest frosting I’ve ever tasted, healthy or otherwise.

When I was little, frosting was one of my favorite snacks (as disgusting as that sounds).  It started when I was a toddler and one of my favorite snacks was a bagel with vanilla frosting and sprinkles.  Soon that turned into chocolate frosting on graham crackers, and finally chocolate or vanilla frosting on a spoon.

Yumm…?

That kind of snack no longer sounds good to me at all.  The frosting from the can (which was the kind I loved) is full of chemicals and other gross stuff that I don’t want entering my body.  With that being said, I still like frosting… as long as it’s the healthy kind.

This Chocolate Avocado Frosting is my new favorite.

It’s super creamy, super rich, and full of chocolate flavor.  It’s also not super sweet, which is my pet peeve when it comes to frosting.

And did I mention you can make it in less than 5 minutes?  Yep, that’s a plus too.  It’s better than the canned stuff, and a whole lot healthier too.

Chocolate Avocado Frosting

  • 1/2 cup mashed avocado (this was 1 small avocado for me)
  • 1/4 cup cocoa powder
  • 1/4 cup honey (use agave for a vegan version)
  • 1 tsp vanilla
  • 1/2 cup plain greek yogurt (a vegan version, such as So Delicious, will also work)
  • 1/4 cup chocolate chips, melted
Add avocado to food processor and process until completely smooth with no clumps.  Add all remaining ingredients.  Process until a smooth and creamy texture is achieved.  Frosting should be thick enough that you can hold it on a knife upside down without it falling off and silky smooth.  Transfer into desired container and store in fridge until using time.  Use as you would normal frosting.  Recipe yields about 1 1/4 cups.

Don’t you just want to dive head first into that bowl?

Revisited Recipe of the Day:

Avocado Tomato Salad


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  5. Anonymous

    May 26, 2013 at 2:48 pm

    I found this page via foodgawker but I was sorely disappointed to find that this is not a vegan recipe, as advertised, due to the greek yogurt…

    1. Anonymous

      May 27, 2013 at 11:39 pm

      Just use soy or coconut yoghurt.

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  12. Anonymous

    June 14, 2013 at 6:11 am

    I love this as dessert: Chocolate-Quark with Avocado topping.
    I put the Avocado with the honey into the processor till smooth.
    Melt the chocolate with milk and cacao then add the ‘Quark’.
    The brown Joghurt Cream (as I live in Germany I use Quark and some milk) and ontop the mixed avocado with honey that looks so beatiful.
    Took me not at all 10 Minutes to prepare for my 12 colleagues.
    Thank you so much!
    And don´t worry, for me recipes are just a suggestion for the cook.
    I love, love, love your page! Thank you so much for all the hard work you have been doing.

    (Two of my colleagues do not tolerate avocados…)

    Greetings from Germany, Leo

    1. SS

      June 14, 2013 at 3:10 pm

      Mmmmmm, sounds good. I’m glad you liked the idea! Recipes are just suggestions for me too, I love that you modified it.

  13. Shirley

    August 9, 2013 at 5:00 pm

    This was good, but did not seem ‘full of chocolate flavor’ as you describe. It tasted more like chocolate yogurt. Is that how it’s supposed to taste or did I do something wrong? The texture did come out right and did not slip off the knife when upside down. Any help or ideas you can provide would be great!

    1. SS

      August 11, 2013 at 9:10 am

      I’m sorry it didn’t work out quite right. My best guess is that something went wrong with the cocoa powder you used. You have to make sure to use a high quality brand, like ghiradello (I spelled that wrong, sorry) or Hershey’s special dark. Hope that helps!

      I’ll try out the recipe again myself, and get back to you as well.

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