Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

2-Ingredient Healthy Chocolate Frosting

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Cakes, Cupcakes, and Brownies can look naked without a little frosting on top. However, your basic frosting recipe can pack on a lot of sugar and calories pushing your daily sugar intake over the edge. As always, I talk about balance and finding ways to take those foods we LOVE to eat and making them whole-foods based.

You may have heard of sweet potato frosting before but this is my ultimate favorite frosting! I was so lucky to be asked to cater the dessert platter for a gypsy soul party that catered to vegan and plant-based pallets. I added this frosting onto my dark goji berry chocolate brownies and Wowza’s were fantastic. The women at the event kept asking me what was in the brownies and when I told them the frosting was simply sweet potatoes and 70% dark cacao they were blown away and could not believe they were unable to taste the sweet potatoes.

Personally, I think my favorite part of this recipe is how simply delicious it is using only two whole-foods ingredients. We often feel the need to overcomplicate things in the world of nutrition, multiple flavors, and ingredients. I find the best dishes are when we allow whole unprocessed, real food to shine through. This also is the dishes that our digestive system loves, food it recognizes and can be broken down for its nutrition easily. Next time you have a treat that needs a little frosting be sure to give this recipe a try!

In great health,



2-Ingredient Healthy Chocolate Frosting

Rich, creamy, and decadent frosting from two whole-food based ingredients. Don't worry. I won't tell them if you don't.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 3 cups


  • 1 large sweet potato (about 2.5 cups of cooked potato)
  • 1 cup 70% dark chocolate, chopped use vegan chocolate chips as desired


  • Preheat the oven to 425 degrees. Prick the sweet potato all over with a fork and place it on the top rack of the oven. Place a baking sheet on the lower rack underneath to catch any potato juice. Roast for 35-40 minutes
  • Remove the potato and let it cool for 5 mintues. Pull the skin off the potato and add the flesh to a mixer.
  • Gently melt the chocolate in a doulble boiler on the stove over hot water and pour the chocolate into the mixer with the potato. Whip for about 3 minutes until everything is light and fluffy.
  • Spread the icing evenly over your brownie of cake and pop it into the fridge for 15 minutes to set.


This icing will keep well in the fridge in an air-tight glass container for 5 days.

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