4 star :: rich and no one could tell it's healthy paleo vegan
1/4 c hot almond milk 1/4 c raw honey 1/2 c coconut oil 3 scoops PB powder (I used KOS...1/3 c) 1/2 sweet potato* cooked and cooled (1/4 c)
Whisk honey with hot milk. Add oil. Then when super creamy add powder and sweet potato. Whip it at least 4 minutes to break down and fluff.
Frosting thickens as it gets cooler. It should look not look runny but still smooth.
I created this recipe after making sweet potato chocolate cake (Which turned out to be very very dark chocolate).
This lightened up the flavor. And both are paleo and kid approved as a Reese’s cake!
This makes enough for 2 thin layers of frosting for 9” round cake.
All 4 of us LOVED this frosting. Definitely a keeper. * I would blend the sweet potato in with the hot milk next time to erase the little fibers but whipping it for so long did most of that...
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