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Chocolate Avocado Frosting

5 from 2 votes

Try this smooth and decadent chocolate avocado frosting on chocolate cakes and cupcakes, or eat it by the spoonful!

avocado frosting

The easy chocolate avocado frosting recipe will surprise pretty much everyone.

It has a thick, rich, and silky texture from the heart healthy avocado, without using any butter or shortening.

You need just five ingredients: avocado, unsweetened cocoa powder, pure maple syrup, pure vanilla extract, and a pinch of salt to bring out the sweetness.

Use it to top these Black Bean Brownies

Above – watch the chocolate avocado frosting recipe video

The chocolate frosting is excellent on cake or brownies, and it is equally wonderful as a spread for sliced bananas or as a dip for strawberries.

You really can’t go wrong! It is naturally gluten free. And because there is no butter, the frosting is suitable for vegans as well.

chocolate avocado

The recipe is free of processed ingredients, trans fats, and preservatives. Therefore, it’s best to make up a batch of this avocado frosting right before you plan to use it.

Leftovers can be refrigerated for a few days and will still taste delicious, but the color and texture of this frosting are best the day it is made.

How To Make Chocolate Frosting, With Avocado Instead Of Shortening Or Butter

The recipe was adapted from this Avocado Chocolate Mousse

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Chocolate Avocado Frosting

Try this healthy chocolate avocado frosting on chocolate cakes and cupcakes, or eat it by the spoonful.
Total Time 5 minutes
Yield 1 cup
5 from 2 votes


  • 2 avocados
  • 1/2 cup cocoa powder
  • 6-8 tbsp pure maple syrup, or sweetener of choice
  • 1/4 tsp pure vanilla extract
  • 1/8 tsp salt
  • 2 oz chocolate chips, optional for richer flavor


  • Be sure to use soft, ripe avocados. Discard the peels and pits. Carefully melt the chocolate chips, if using. Combine all ingredients in a food processor or blender until completely smooth. Because of the lack of preservatives, it's best to make up a batch of this avocado frosting right before you plan to use it. Store any leftovers in the refrigerator for up to three days.
    View Nutrition Facts


Use leftover avocados to make Avocado Ice Cream.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

Ways to use chocolate avocado frosting

Vegan Chocolate Mug Cake

Chocolate Mug Cake

Vegan Sweet Potato Brownies

Sweet Potato Brownies

Vegan Chocolate Fudge Cake Recipe

Vegan Chocolate Cake

The Best Keto Brownies

Keto Brownies

The Best Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes


More About The Cookbook

Published on March 16, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Whitney says

    I love avocado frosting!
    Just had an idea: dollop some of this glorious frosting on top of a bowl of that glorious nice cream!

      • SuzyQ says

        I didn’t even use a blender..
        Ihad half of 1 avocado left..
        I was dying for a chocolate dessert so I just shmushed some cocoa powder around on a plate w/a big soup spoon w/a dash of Stevia and vanilla…
        It took me no more than 2 minutes by the clock, I was amazed at how quickly the ingredients incorporated w/NO use of a blender or oil…

        Smooth as silk…added some raisins, dates and mini pretzels for dipping..


  2. Mary Jane says

    I personally hate chocolate frosting (no one knows how to make it right!). This frosting though, I wouldn’t use as frosting if you are really good at spotting hidden flavors or else this will use taste like eating an avocado, but I’m not like that. This works okay as a frosting, but better as a snack for me!. It was basically a mousse. Really yummy and thank you!

  3. Bites for Foodies says

    This is the easiest way to prepare vegan frosting! I can’t count how many avocados I buy each week….between adding them to salads, making frosting or raw puddings…they taste great in everything! They’re an essential item for a raw or clean diet. The on thing I would swap in this recipe is vanilla bean powder for the extract. Have you ever tasted it before? The flavour is AH-MAZING!

  4. Tanveer says

    I tried this recipe and I am so overwhelmed. It is delicious and best chocolate avocado I have cooked.
    Much thanks for sharing this recipe.

  5. D says

    Can I make this to frost a birthday cake? The cake won’t be eaten up in one day…would you not recommend using this then? I’d prefer to use this over a typical frosting with margarine.
    Great blog! Love it!

  6. Pat says

    Can you “fix” the print link so it just prints the recipe. Foe some reason I get a 10 page print. Maybe my computer is set up wrong. Thanks!

    • Jason Sanford says

      Hi, we are so sorry about that! It should not be doing that and we put in a ticket with our web designer to fix it again. Thank you so much for pointing it out.

  7. Gahas says

    Dear you, thanks for this fantastic recipe!

    I have a question: as for frostings, what is the best, most scrumptious frosting recipe? Those with avocado and cacao or with coconut cream and cacao? What is your preference as for taste? Thank you!


  8. Mrs. M says

    Rated 5 Stars! This recipe is amazing. Thanks for sharing Katie! I love avocado and chocolate. I used dark cocoa powder and it was a good call. The pinch of salt truly brings out the chocolate-y maple sweet flavor pretty well. My husband and recently transitioned to whole-food plant based lifestyle and we’re discovering recipes we love and dislike. This fits in the “love it” pile.

  9. Vanessa says

    Is the blender necessary? I just packed my food processor (I’m moving next week), but I have all these ingredients…

    • Jason Sanford says

      I mean… I guess you could mash everything up really well by hand, but the texture wouldn’t be anywhere near as smooth.

  10. Malinda Essig says

    This was fantastic. We have changed to whole foods and making everything. I was looking for a topper for veggie waffles and this was perfect. It was goes very well with rosemary almond bread .. ah, who am I kidding, this would go good with just about anything. Thank you for sharing.

  11. Mary Jane Sawyer says

    This avocado frosting is fantastic. It’s was about 10:30 at night, and my sweet tooth would just not let me sleep. So I made a cup of chocolate cake and topped it off with avocado chocolate frosting. And now I’m ready for bed. It’s not bothering my sleep at all. Thank you Katie.

  12. Will says

    Can you tell how many grams of avocado are meant when saying “2 ripe avocados”? I would like to know a more exacf amount of avocado for this recipe. Thank you for posting this!! 🙂

  13. Leah says

    Absolutely amazing! I iced some coconut flour vanilla cupcakes with this frosting. I could not believe how it literally tasted like the old school kind I use to make with a box of cake mix and can of frosting but, free of all the junk!

  14. Milla says

    Hi Katie, this looks like a great recipe. To make frosting for cupcakes, can one substitute maple for confectioners sugar? How much confectioners sugar is needed? Also, has anyone tried it for little picky eaters? Did they notice the avocado taste? Thank you.

    • Jason Sanford says

      I would probably just do an equal amount of confectioners sugar. If you experiment, definitely report back for the rest of us!

  15. Karen Ferguson says

    Who know avocado could taste so delicious?! I have made this multiple times and it’s so easy and yummy!

  16. Sarah says

    I made this to put on the keto brownie recipe. I’m currently sitting on the couch eating the rest of it straight from the bowl with a spoon.

  17. bakingenthusiast says

    I made it yesterday and it was simply amazing!!
    Frosted my vegan cake with it for my boyfriend’s birthday and everyone loved it. Even people who don’t particularly like the chocolate flavor or cake.
    (Some adjustments I made: I doubled the recipe to frost 2 tiers of 9.5 inch cakes. Used cacao powder instead of cocoa so halved the amount I used. Added a a couple tablespoons of melted semi-sweet chocolate chips as well. Used agave syrup instead of maple)

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