Raw Chocolate Icing (vegan, gluten-free, no refined sugar)


I made my raw chocolate cupcakes for my friend who just had a baby and I improved on the icing. It's so hard to believe that this is good for you and that by eating it right from the bowl is actually not bad. There is no risk of a sugar rush from this icing as it is made entirely of fruit and veggies.

I've been thinking about the food I make, especially the desserts, and I realize that my tastebuds are a little biased towards raw vegan and that it takes people time to adjust their taste preferences to unprocessed food. If you are used to canned icing, you may not find my icing as appealing than if you were used to eating raw vegan. If you introduce your raw desserts to your family and they don't immediately love it, it may just be because their tastebuds need adjusting. Has anyone experience family or friends taking a while to get used to unprocessed foods?

This icing is perfect for cupcakes, cookies or for breakfast right out of the bowl. There is only four ingredients and you may already have them in your kitchen.




Chocolate Icing Recipe:
       
2 ripe avocados
1/4 cup of maple syrup
5-7 tbsp of cacao or cocoa powder
1 lb or a little less of soaked medjool dates

Soak the dates in warm water for 20-30 minutes. Peel and core the avocados and cut them into small cubes. Place the avocados, maple sugar, soaked dates and chocolate powder into your food processor and process until smooth. The icing should end up being very thick. Scoop out and ice your cupcakes or place in an airtight bowl and store in the fridge. Don't forget to take many taste tests!

Notes: the harder the avocado is, the better but they need to be ready for consumption. When testing them, make sure they are a little squishy but bordering on not squishy enough. Put enough chocolate powder in the mixture so that the icing is dark chocolate. The goal is to make the icing very thick. If you need more sweetness, add more maple syrup but add slowly.

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