This delicious vegan dairy-free Dark Chocolate Avocado Frosting recipe takes just minutes to prepare and you’d never guess it’s made with avocados! Jump to recipe →
I just wish I had known about this recipe a few months ago.
I have a confession. I failed as a parent for my daughter’s fifteenth birthday. All she really wanted was a cupcake with thick gooey frosting. Sounds easy, right? Well, it’s a little tricky because she’s allergic to wheat and dairy.
Had I been prepared I could have pulled it off. But I was busy. I asked my husband to get store-bought gluten-free cupcakes. I was imagining the cupcakes we’d gotten in the past – the ones with the big piles of frosting. But that was before we knew she couldn’t have dairy. Those cupcakes were no longer an option.
My poor husband did the best he could. He wasn’t aware of the frosting requirement. He picked up gluten-free cupcakes without frosting (a.k.a glorified muffins). I didn’t notice until I pulled them from freezer five minutes before we were going to sing happy birthday. Ugh!
I didn’t think I had the ingredients on hand to quickly make a non-dairy frosting. We went with the naked cupcakes. My daughter wasn’t thrilled…
As my husband’s birthday approached I began a quest for an easy and delicious non-dairy frosting recipe. That’s when I discovered the wonders of dark chocolate avocado frosting.
Dark Chocolate Avocado Frosting
This Dark Chocolate Avocado Frosting recipe is so easy! It’s made with just a few simple ingredients:
- Dark Cocoa Powder
- Maple Syrup
- Coconut Oil
You blend the avocado in a food processor, add the remaining ingredients and blend some more. And voilà! You have a decadently dark and creamy frosting with just the right level of sweetness. You’d never guess it’s made with avocado!
For my husband’s birthday, I added the frosting to my Gluten-Free Chocolate Snack Cake recipe. (I stirred mini dairy-free chocolate chips into the batter instead of sprinkling them on top.) It was super easy and made a delicious birthday cake. Both husband and daughter approved! No more frozen frostingless cupcakes for this family!
Dark Chocolate Avocado Frosting
- 2 ripe avocados med/large, peeled and pitted, 2 ½ small avocados
- 1/2 cup unsweetened dark cocoa powder
- 1/2 cup maple syrup
- 2 Tbsp. coconut oil (melted coconut oil will give you a silkier texturebut un-melted works okay too)
- 1/2 tsp. pure vanilla extract
- 1 tsp. ground cinnamon optional
Add avocado to a food processor fitted with an S blade and blend until smooth.
Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of the cocoa powder to keep the dust down.)
Use immediately or store in fridge until ready to use. Frosting should be okay in the fridge for a couple of days.
Recipe NotesRecipe makes about 2 cups of frosting. Recipe adapted from Coffee and Quinoa.
You may have noticed these lovely measuring spoons in the photo above. A friend brought them to my attention on Amazon. I love their weight and how they feel in my hand.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients. Note: This page contains affiliate links. Veggie Primer earns a commission if you use the links. We only recommend items/brands we use and trust.