This chocolate almond butter frosting is vegan, refined sugar free, and paleo diet friendly. It’s quick and easy to make too. Use this vegan chocolate frosting recipe to ice cakes, cupcakes, or cookies. It’s sweet, fudgy, and decadent yet nutritious.
Ingredients in this almond butter frosting
Smooth almond butter gives this frosting a rich, creamy consistency. Be sure to use almond butter with no added sugar or salt.
This frosting recipe gets its chocolaty flavor from unsweetened cocoa powder. There are two main types of unsweetened cocoa powder – natural cocoa powder and Dutch process cocoa powder. Either type of cocoa powder is fine for this recipe.
This frosting is sweetened with maple syrup. I love the combination of maple and chocolate and think it works well as a sweetener in this recipe, but you can substitute honey if you prefer (and if you don’t need this to be strictly vegan).
This recipe calls for pure vanilla extract. Be sure to use the pure stuff if possible because artificial vanilla extract just doesn’t taste quite the same.
I like to include a bit of salt in this recipe. Salt enhances the other flavors and complements the sweetness of the maple syrup in this frosting.
How to make it
Start by adding the cocoa powder, maple syrup, pure vanilla extract, and salt to a mixing bowl and use a whisk to mix until the cocoa powder is dissolved.
Next you’ll add the almond butter and use a spoon to mix until all the ingredients are well combined and a thick, smooth consistency is achieved. That’s all there is to it.
Store this vegan chocolate frosting in an airtight container in the fridge for up to seven days.
What to serve this with
Slather this almond butter frosting on cakes, cookies, cupcakes, or these coconut flour donuts. Or spread some on pancakes, waffles, or French toast when you’re in the mood for a special breakfast or brunch.
More vegan treats to try
- These chocolate covered blackberries are juicy and delicious.
- These chocolate dates are perfect for special occasions.
- These chocolate banana popsicles are easy to make and refreshing.
- These buckwheat cookies are nutritious yet decadent.
Almond Butter Frosting
- 1/2 cup smooth almond butter
- 1/2 cup maple syrup
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Add the maple syrup, unsweetened cocoa powder, pure vanilla extract, and salt to a mixing bowl, then use a whisk to mix well.
- Add the almond butter and use a spoon to mix until it has a smooth, thick consistency.
- Use this frosting on cakes, cupcakes, cookies, donuts, etc.
- Store this almond butter frosting in an airtight container in the fridge for up to a week.