This frosting has the creamy, richness of a frosting and a sweet, “chocolatey” taste, but it’s key ingredient may be surprising. Using lentils adds folate, potassium and fiber to the mix without compromising taste. That’s because it’s balanced with coconut (sugar), walnut butter, carob (powder) and vanilla – somehow it comes out just right!
I’m not gonna lie, it took me THREE TRIALS to get this one right. Not so much because of the taste, but the texture was important to get just right. We didn’t want any lumps and it couldn’t be too thick, so I turned to my food processor to blend it just so. I knew beans would work (a starchy substitute) as my other Northern bean Vanilla Frosting turned out so well!
My first trial had all the right balance, it just wasn’t enough to blend well as my food processor is a relatively good size. I used just 2 Tablespoons each of butter, coconut sugar ad carob powder and 1/2 cup of lentils. And of course I got the flavor profile with a bit of vanilla, and Celtic salt. My second trial I doubled the recipe and added 1 Tablespoon of date syrup (if you don’t have any – you can buy it here OR you can substitute for Maple syrup). I think the addition of the syrup not only helped with the texture, it gave it just the right sweetness. On my third trial, I also doubled the recipe, but substituted half the butter for walnut butter because I wanted to see if this treat could be made with less butter (or none for that matter) and in fact, if you substitute the butter for a nut butter such as walnut (or cashew), it works just as well. And BTW: If you’d like to try Allulose (a zero net carb sweetener) -read about Allulose here, it works just as well as the Coconut sugar, although I do prefer the coconut sugar.
TIP: If you are an ACID WATCHER, substitute sugar for date syrup (You can probably get by with just 3 Tablespoons because it’s a liquid) and replace butter with walnut butter. And stick with the carob, not cocoa. And enjoy it minimally – serve with fresh fruit.
So here’s the recipe, get ready to lick the bowl, because it’s quite yummy!
"Chocolate" Frosting made with Lentils
Ingredients
- 1 cup cooked lentils must be soft
- 2 Tablespoons butter*
- 2 Tablespoons walnut butter
- 4 Tablespoons carob powder okay - you can use unsweetened cocoa instead, but the Carob is sweeter
- 4 Tablespoons Coconut Sugar or Allulose sweetener
- 1 Tablespoon date syrup or maple syrup
- 1/4 teaspoon vanilla
- 1/4 teaspoon Celtic salt
Instructions
- In a food processor, combine all ingredients and blend until thick and creamy, no lumps. Process until well combined. Serving suggestion, use it as a dip for fresh fruit to get in more nutrition or use traditionally as a healthier frosting for your favorite cake, muffin or cupcake.
