Admit it, you love ooey, gooey, lick-from the bowl chocolate frosting. And you feel guilty eating it. Not this one. It is absolutely delectable and completely healthy. No unhealthy fats, no refined sugar, and even contains a vegetable (but DON’T tell anyone, they will never know!) It is also totally allergy friendly. Try it with Lemon Bread Recipe Cupcakes. It is divine.
Ingredients:
- 6 T coconut oil, butter, or ghee (I use coconut oil)
- 1/2 cup cocoa
- 1/4 cup raw honey
- 1/4 cup nut butter, sunflower seed butter, or tahini
- Pinch pink salt
- 2 t vanilla
- ½ cup winter squash puree (butternut, pumpkin, etc.)
Instructions:
On the stovetop on low heat, melt together the coconut oil, cocoa, honey, and nut butter. Remove from heat and stir in the salt, vanilla, and squash puree. Or be lazy (scratch that…efficient) like me and just throw all the raw ingredients together in the food processor. This recipe makes a fudgy frosting that will set up fairly solid, so I spread it immediately and then let it set.
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