Ricki Heller’s Gluten Free Soy Free Sugar Free Grain Free Vegan Chocolate “Buttercream” Frosting51
Piggies! It is DAY 10 of Gluten Free Baking With KitchenAid, and we are celebrating our 7-QT Stand Mixer Giveaway with a little frosting on the top! I thought I had died and gone to piggy sugar free allergy free vegan heaven when I dipped my finger into this scrumptious concoction by the fabulous Ricki Heller from Diet, Dessert and Dogs. If you don't know Ricki and her PHENOMENAL blog and cookbooks, then you are missing out on one of the great treasures in life! I say this because I can eat every single last morsel of perfection on this jewel of a website!
Diet, Dessert and Dogs incorporates Ricki's three passions: "Diet" chronicles her life-long struggle with weight issues, her journey with candida, and her love of whole foods and vegan cooking; "Dessert" celebrates her family history and penchant for decadent healthy sweet treats; and "Dogs" is a homage to her "Human Honey" and her two beloved dogs, who she calls "the girls." Diet, Dessert and Dogs was recently nominated as one of SHAPE Magazine’s “Best Healthy Eating Blogs” for 2011. Ricki’s writing and recipes have been featured in Clean Eating Magazine, Canadian Living Magazine, OneGreenPlanet.com, The Toronto Star, The Globe and Mail, CrazySexyLife.com and many other publications.
Having followed Ricki in awestruck wonder for years, I was utterly THRILLED when we became co-contributors to The Balanced Platter. It somehow validated my blogging existence that I was officially linked on a website with the great Ricki Heller! I simply cannot express my adoration for this woman in a single blog post, it would take YEARS! As a cookbook author, natural nutritionist and teacher, Ricki is a wealth of knowledge about health and nutrition, whole foods cooking and anti-candida practices. She is also a fantastic, innovative recipe developer. I think her superpower is developing sugar-free candida-friendly recipes that feel like naughty indulgences! Yes! THAT got your attention didn't it?!
This gluten free, vegan chocolate "buttercream" frosting is a perfect example of the aforementioned superpower. It is TO DIE FOR! I contemplated "Death by Ricki's Buttercream Frosting" the other night as I struggled not to lick out the entire mixer bowl in one sitting before I had even had a chance to make the cupcakes! You can find tons more delectable recipes like this on Ricki's website, or grab a copy of Ricki's wonderful books: Sweet Freedom (one of only three cookbooks recommended on Ellen DeGeneres’ website), and her three ebooks: Good Morning, Desserts Without Compromise, and Anti-Candida Feast.
Aside from Ricki's extraordinary talents in the culinary world, she is one of the loveliest, most generous people I know. I am overjoyed that she is a part of this event. Thanks Ricki - you are an inspiration to me. Watch out! When I come bounding up to give you a hug at Nourished and GFAF Expo this week I may never let you go!
Check out Ricki's Weekly Roundup Linky every Thursday-Monday and submit YOUR recipe. I am submitting this recipe to Amy's Slightly Indulgent Tuesday and Adrienne's Allergy Free Wednesdays. YUM!
Ricki Heller’s Gluten Free Soy Free Sugar Free Grain Free Vegan Chocolate “Buttercream” Frosting
- 1/2 cup plus 2 Tbsp (150 ml) sweet potato purée (I always use homemade for this, so can’t vouch for the canned variety. I bake rather than boil my potatoes to bring out the natural sweetness as much as possible, then cool, peel and purée).
- 1/4 cup (60 ml) smooth natural cashew butter or sesame tahini (for nut-free)
- 1/4 cup (60 ml) carob powder
- 2.5 ounces (65 g) good quality unsweetened chocolate (I use Cocoa Camino)
- 3 Tbsp (45 ml) coconut sugar
- 2 Tbsp (30 ml) extra virgin cold pressed organic coconut oil
- 2 tsp (10 ml) pure vanilla extract
- 15-25 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
- pinch fine Celtic sea salt
- Place sweet potato, coconut sugar, stevia, vanilla and salt into your stand mixer and mix until well combined.
- Add the carob powder and process until combined. Set aside.
- In a small, heavy-bottomed pot, place the chocolate, cashew butter and coconut oil over low heat.
- Stir constantly until chocolate melts; remove from heat.
- Pour this chocolate into the mixer and blend everything until smooth and creamy.
- Note: if the coconut oil begins to separate (the mixture will appear oily and a bit curdled), OR if you find that the mixture is too thick, add one tablespoon more of the sweet potato purée at a time and mix again. It should come together in a silky, spreadable frosting.
- This may be used immediately as a fudgy frosting; or else refrigerate until firm, then beat in your mixer until fluffy and lighter in colour for a “buttercream” frosting.
- This makes about one cup (240 ml), enough for one layer or 12 mini cupcakes.
- **Avoid the urge to eat most of it straight from the spoon.
- This can also be frozen; defrost overnight in the refrigerator, then bring to room temperature and beat in your mixer before using.
- **I use carob powder because it adds a bit of sweetness that allows me to use less stevia. However, if you can use sweeteners, feel free to substitute cocoa instead of carob and add a bit more coconut sugar or some agave nectar to taste.
- This frosting is fantastic on cakes, cupcakes, muffins, or vegan whoopie pies.
Piggy Cooking Tips
Easily Remove Cakes from tins
If you leave a cake too long in a greased tin, it can be difficult to remove. A really easy way to ensure a cake slides right out of a greased tin is to run the bottom of the tin over a very low flame on the stove top. This will melt the fat that was used to initially grease the tin and the cake will slide right out.