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The Healthiest Chocolate Frosting

You know you want to scoop some of this up with your finger and taste it…

While not as crazy-sweet as typical buttercream, this frosting is a delicious, smooth option for cakes, cupcakes, pancakes, crepes, and all the other special-occasion treats that are so fun to make. On the other hand, this frosting is so healthy you don’t need to feel like you can only have it on special occasions.

Now, I’m no expert cake decorator. So don’t analyze this frosting by my decorating job, but just look at how it’s possible to pipe with this stuff! It won’t melt in warm weather because there is no butter in it and it won’t give you a sugar high when you have to lick your finger while decorating! All the fun of decorating a cake without the butter and powdered sugar problem!

Learning cake decorating sounds like a pretty fun quarantine activity for kids (or adults)….and with frosting made of fruits and veggies you don’t have to compromise your health to do it.


I don’t use the word “healthy” lightly. Just because a dessert recipe is less bad than a traditional version doesn’t make it necessarily good for you. However, this frosting is truly healthy because it is made of only whole foods. It is based on nutritious sweet potato and dates, both of which are high in fiber and other beneficial nutrients. Sweet potato is extremely high in beta carotene (converts to vitamin A) and also a good source of potassium, which is helpful for maintaining healthy blood pressure levels. Dates are high in minerals like iron, calcium, manganese and potassium.

What’s not healthy is feeling addicted to sweet things. This usually happens when we eat real sugar, which is highly addicting. Thankfully, this frosting is delicious, yet I wouldn’t say it’s so sweet it’s addicting. Whole foods are like that. After eating a cookie, you definitely want another one. After eating a pear, you don’t feel that same urge to eat another (although it’s great to eat multiple pears, don’t get me wrong!). It’s best to only eat treats if we feel we are in control and they are not addicting.

Making this frosting smooth is dependent on your kitchen appliances. It requires a very good high-speed blender (which I don’t have) or a twister jar/bullet type blender. I used the twister jar that came with my Ninja blender, and it worked the best.

Looking for a healthy cake to go with the frosting? I recommend this Chocolate Banana Cake (the recipe the cupcakes in the pictures are made from) or Banana Muffins.

If you know anyone with a birthday coming up who is very health conscious, this is for them. Since we can’t gather in large groups right now, celebrating takes more creativity. Sending someone a recipe that reminds you of them may be just the thing, if you can’t take them an actual frosted cake on their birthday.

The Healthiest Chocolate Frosting
Prep Time
15 mins
Servings: 2 cups
  • 1 baked sweet potato (1 to 1 1/2 cups mashed)
  • 1/4 cup unsweetened cocoa powder
  • 1 cup dates, soaked in hot water at least 10 minutes
  • 1/4 cup nut butter (I've used peanut butter or almond butter)
  • 2 tsp vanilla extract optional
  • 1/4 tsp salt
  • maple syrup to taste (optional)
  • 1/2 cup dairy-free dark chocolate chips (optional)
  1. Bake sweet potato by microwaving it for about 8 minutes, or cooking it in the oven.

    Put all ingredients into a bullet or small high-speed blender (a food processor does not get it the dates very smooth). Blend, stir, and blend again until smooth, adding up to 1/4 cup water if necessary to help it blend. If you'd like to add chocolate chips (for a richer, more traditional frosting), melt them in the microwave first and add to the blender.

  2. Taste and add maple syrup or other sweetener of choice if desired. I like it as is, but it is not very sweet like traditional frosting. If you'd like a darker chocolate flavor, add up to 1/4 cup more cocoa powder.

  3. The dates thicken it up with time. Store in the fridge. Can be piped as cake decorating frosting, eaten with fruit, or on rice cakes or pancakes.

If you make this, let me know by leaving a comment or posting about it on Facebook or Instagram and tagging me @faithful.plateful!

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  1. Wow! I have been waiting for a healthy chocolate frosting recipe for forever, and this one fills the bill. As Faith says, it’s not super sweet, so taste it as you go, and add maple syrup if you feel so inclined. But I thought it was perfect. Granted, I’ve been eating “alternative” sweets for many years, so most likely my taste buds have become accustomed to less-sweet treats. One thing that makes this frosting so “wow” is the texture. It is perfect! It is full-bodied and creamy. I put it on cupcakes I had made with Faithful Plateful’s Banana Chocolate cake recipe, so I felt that I was not only getting a treat, but also giving my body a healthy gift.

  2. I was a little wary of this recipe since I unfortunately really hate sweet potatoes. But I needed a healthy frosting for my daughter’s birthday to go with her healthy chocolate zucchini muffins and thought it was worth the chance to try it. I so wish I’d make this sooner!!! You can’t even taste the sweet potato, and trust me, I tried! We had two different families over, neither one eats wfpb, and everyone liked it! The texture is so smooth and it pipes like a dream. I did sub out powdered PB because we’re trying to watch our fat intake and it worked perfectly. I also added about a quarter cup honey because I was worried the other families would need it sweeter, but for me it was perfectly sweetened without.

  3. This is a really great chocolate frosting recipe! Absolutely cannot taste the sweet potato and the texture really is divine!
    I also thought it was the right amount of sweet without any additional maple syrup. Super yummy and kid approved! Will definitely make this again. Faith, let me know when you have a vanilla version!

    1. Thank you so much for the comment, Kira! I have thought about how to make a vanilla version. I tried one once with a white sweet potato and cashews and it was ok. I need to go try it again.

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