Chocolate Icing – vegan, refined sugar free

I love this icing on my beetroot and chocolate cake, on muffins or on raw chocolate brownies. So decedent tasting yet free from junk.

1 avocado

1 small tin of organic coconut cream

3 tbs cacao powder

1/4 cup of maple syrup

Place the avocado and the coconut cream in the food processor and blend till all smooth, then add in the cacao powder and the maple syrup and blend till mixed together. Spread over the top of your cake and leave to set in the fridge or freezer for 30 mins

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s