Chocolate “Superfood” Frosting

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Chocolate "Superfood" Frosting | ourheritageofhealth.com

When you hear the word “superfood,” what is the first thing that pops into your head? Chia seeds? Gogi berries? Flax seeds?

Well, this frosting doesn’t have any of those exotic, trendy superfoods in it, but it is chock-full of some simple, good old-fashioned foods that qualify as superfoods in my opinion anyways!

Simple Superfoods

Every ingredient in this chocolate “superfood” frosting recipe is a simple, ordinary ingredient that you probably already have in your pantry, but that doesn’t mean they can’t be superfoods too! Let’s take a look at some of the benefits of the ingredients in this decadent recipe:

Cocoa Powder

Chocolate is famous for it’s antioxidant content and for being a source of magnesium. Even though it’s debatable whether or not chocolate is really a good source of magnesium, chocolate is still a superfood in my opinion because it’s my favorite flavor and eating it makes me happy. End of story! Anything that makes you happy and reduces stress definitely qualifies as a superfood 🙂

Coconut Oil or Butter

Both coconut oil and butter are good old-fashioned fats that are nutrient-dense to support a healthy body. Coconut oil is well-known in the real food community for its antibacterial and antiviral properties and for being one of the best metabolism-boosters there is. Butter from grass-fed cows is a good source of vitamins A, D, K2 as well as congugated-lineoleic acid. Not to mention that it just makes everything taste better too! 🙂

Pure Maple Syrup or Raw Honey

Pure maple syrup (especially the darker Grade B syrup) is full of trace minerals that have been stripped out of the more refined sweetners like the powdered confectioner’s sugar typically used to make frosting sweet.

Raw honey, in addition to containing minerals and beneficial enzymes, also has antibacterial and antiviral properties that make it an excellent choice for a natural healthy sweetener.

Pure Vanilla Extract

The scent of vanilla is incredibly relaxing, and with all of the busy-ness and stress that most of us encounter every day, we can use all the relaxation and stress-reduction we can get!

Sea Salt

Salt has a calming, anti-inflammatory effect on the body, and having enough salt is essential for a healthy metabolism.

Chocolate “Superfood” Frosting Recipe:

* As always, quality counts, so ingredients that are organic, grass-fed, pasture-raised, etc. are always best if you can afford them! *

  • 1/2 cup cocoa powder (Find good-quality cocoa powder here)
  • 1/4 cup coconut oil (or softened butter) (Find my favorite kind here)
  • 1 Tbs pure maple syrup (or raw honey) (Find pure Grade B maple syrup here)
  • 1/4 tsp pure vanilla extract (Find pure organic vanilla here)
  • pinch sea salt (Find real salt here)

* Note: Coconut oil starts to melt once the temperature gets above 70 degrees. Depending on how warm your house is, you might have to add a bit more cocoa powder if your coconut oil has melted or you might have to use a bit less if it’s wintertime and your coconut oil is rock solid. If it’s summer time and you’re planning to use this to frost a cake rather than just eating it straight as a dessert, you’ll need to make sure you have enough cocoa powder to keep the frosting stiff enough, or use butter instead of coconut oil.

Directions: Mix all ingredients together in a small bowl and enjoy! 🙂

I like to mix and match this recipe depending on what I’m in the mood for and what ingredients I have on hand. I might use coconut oil and raw honey one night and butter and maple syrup on another. All variations are delicious!

This recipe makes about 1/2 cup worth of frosting. I usually just have a spoonful now and then as a dessert, but you could easily double or triple the recipe if you wanted to use it to frost a cake or cupcakes, like my favorite Depression-Era dark chocolate cake.

Because this frosting is so rich, though, just a spoonful or two is enough to be completely satisfying even without the cake. (And I love my cake, so I don’t make that statement lightly! 😉 )

If you’re a dark chocolate lover like me, this decadent frosting is the perfect “superfood” for times when you want an indulgent dessert.


Chocolate "superfood" frosting recipe | ourheritageofhealth.com

 

If you love chocolate, here are some other great recipes to try:

Sea Salted Coconut Oil Chocolates by Frisky Lemon

Homemade Coconut Oil Chocolate Sauce by The Rising Spoon

18 Chocolate Coconut Oil Recipes by Good Girl Gone Green

Amazing Coconut Oil Fudge by The Sweet Plantain

Frosting for Breakfast? What a Therapeutic Dose of Coconut Oil Can Do for You by Thrive Style

Chocolate Superfood Smoothie Recipe by Real Nutritious Living

Homemade Chocolate Syrup by Happy Healthnut

 

This post is shared with: Free to Talk Friday at Dreaming of Perfect, Real Food Fridays at It’s Your Life, The HomeAcre Hop at The Self Sufficient HomeAcre.

54 Responses to Chocolate “Superfood” Frosting

  1. Yummy! We use a lot of coconut oil around here! I will pin this to keep on hand. Thanks for sharing with us at the HomeAcre Hop ~ we look forward to having you back again tomorrow.

  2. i MADE this tonight for a gluten free chocolate cake for a work event tomorrow and its AWESOME and SO easy!! i did triple the amount of maple syrup. i dont think i’ll ever go back to the icing sugar/butter icing again. yay!!

  3. Thank you so much for this. I’ve been trying to make it on my own for a while now but it’s hard to work out the proportions. Can I suggest the use of coconut nectar in place of the maple or honey. It’s lower in fructose, GI and even higher in minerals with a good amount of amino acids too. It’s also a much more sustainable crop. Thanks again :o)

  4. Thank you. I have tried a lot of dairy free recipes and hated them. We have a relative that is extremely allergic to dairy, so this looks promising and easily convertible to dairy when it’s just my immediate family.

  5. I have been making this for ages, but I never measure – just eye ball – I don’t frost a cake with it though I eat it straight from the bowl when I need a chocolate fix (he-he) beats running to the store for a candy bar; less expensive, more healthy and I create the portion size I like; just a couple of bites and I’m satisfied. That being said I do dip walnuts or coat sliced banana’s and freeze then serve, all my friends love it too! Thank you for sharing this recipe/idea on a grand scale. It’s exciting to see healthy eating, simple eating shared with the masses. There are delicious options; we’re not slaves to corporate America for yummy goodness!

    • Hi Monika,
      It should be safe to leave in the pantry, especially since coconut has such strong antibacterial and antimicrobial properties, but if it were summertime (or if your house is warm where you live) I would probably put it in the fridge since the coconut oil would melt and turn it into a soupy mess 🙂

    • Hi Lisa,
      I’ve never actually had any left over because I usually eat it all in a day or two! It should last for at least a week in the fridge, though, I would think. Possibly even longer.

  6. Thank you, thank you so much for posting this healthy recipe.. I am saving it to make for the christmas season !
    Easy ingredients and actually on hand after learning so much through facebook this year. Next I will look up your chocolate cake recipe that is healthy. Beautiful design on your page ! Keep it up! Natalie

    • Thanks, Natalie! I just made myself another batch of this today because I love it so much 🙂 I’m so glad you stopped by!

  7. is there anything i could use to substitute for coconut oil? i don’t have any in the house at the moment and have no time to get some :\ x thanks xx

  8. I modified it a bit to put on top of some Protein-Chocolate Brownies.
    I used about 3/8 of a cup of Chocolate Protein Powder and 1/8 of a cup of Cocoa Powder. The icing and the brownies turned out delicious!

  9. I love this recipe. So excited to have a healthy chocolate options. Been vegan for a few months now and thought I had to leave deserts behind. I Put this on a pinto bean cake and black bean chocolate cupcakes.

  10. Thanks! I really liked this. I’ve made a muesli bar and I’ve added this chocolate topping on it, and it was awesome 🙂 (I’ve used honey instead of maple syrup and I didn’t had at hand any vanilla or salt, still it was very delicious)!

    • That sounds like a great idea to use it as a topping for a muesli bar! I’m glad it worked well for you! 🙂

    • Good question 🙂 I’ve never actually tried frosting a full-sized cake with this recipe, but for an average cake, I’m guessing you would probably need about 3 cups cocoa powder, 1 1/2 cups coconut oil, 6 Tbs maple syrup, 1 1/2 tsp vanilla extract, and a pinch of salt. You might not need quite so much of each ingredient if you were doing a sheet cake or cupcakes instead of a layer cake.

  11. I used Dutch cocoa powder and found this WAY too bitter. Am experimenting with adding extra of the other ingredients, and hope to be able to save it as it’s for a chocolate cake icing. Luckily my bf is rather forgiving….

    • You could try adding a bit of extra honey to make it a little sweeter, or, if you don’t mind using refined sugar, you could always substitute confectioner’s sugar for some of the cocoa powder. I love dark chocolate, personally, but this frosting might not seem sweet enough if you’re more of a milk chocolate lover.

  12. Worked like a charm for frosting (generously) 12 cupcakes. We found the honey taste a little strange so added about 1/2 powdered sugar and a hefty pinch of instant espresso. The coffee flavor really took brought out the chocolatey notes and took it to the next level without making it a coffee flavored frosting.

    • That’s a great idea to add a little coffee flavor! It always complements the chocolate nicely.

  13. Just made this, had to add more maple and vanilla because it was a bit bitter. Warmed it a little in the microwave and it was soooo good. I used it to ice the healthy 3 ingredient brownies, then I ate the rest haha.

  14. I loved this frosting. I used it on a chocolate cake, I am adding it to my list of recipes to keep.

    I added powdered sugar in the recipe to make it a bit thicker.

    • I’m so glad you liked it! 🙂 I sometimes add some powdered sugar too if I need to make it thicker, especially in the summertime when my coconut oil gets melty.

    • Yeah, the texture can vary depending on how thick your ingredients are (like if you use really thick honey or if your coconut oil is really solid), but I’m glad you liked the flavor of it!

  15. i made this with carob powder, it came out like fudge! so good but different…carob is thicker than cacao

  16. TERRIBLE !
    Tried it both ways with butter or coconut oil came out bitter and NASTY.
    –You MUST have sugar or a cup of something sweet to make it like frosting. What tiny amount you use will never make it take any good.

    • I’m sorry you didn’t like it. This frosting is probably an acquired taste if you don’t usually like dark chocolate. I personally love dark chocolate – the darker the better – so the bitterness doesn’t bother me at all, and adding a bit of honey or maple syrup is the perfect amount for me. But everyone’s tastes are different, so this recipe isn’t suited for everyone.

    • Hello! 🙂 Yes, the vanilla is definitely optional. I add it only because I like the flavor, but if you don’t like vanilla it’s perfectly fine to leave it out.

  17. I have a problem with your love affair with both coconut oil and butter. The nutrition labels read quite high in saturated fats, which all the doctors tell me to stay away from I have been using Smart Balance for years (but not for baking) and my heart readings have been terrific.

    • To each his own. If I choose to have a love affair with coconut oil and butter, that’s my decision to make, and I stand by my choice to use saturated fats like coconut oil and butter. I’m glad to hear that your heart readings have been terrific because good health is much more important than disagreements over ingredients.

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