Carob Buttercream Frosting (dairy-free, gluten-free, refined sugar-free, egg-free, vegan)

One of the most difficult parts of making a cake or cookies that need frosting is making a frosting without confectioners sugar.  Here’s the perfect answer!  So smooth and creamy as well as delicious.  You can, of course, substitute chocolate if desired.

In a medium sized bowl mix:

  • 1/2 cup sweet potato puree (I used canned)
  • 1/2 cup date sugar
  • 1/4 cup maple syrup, agave or coconut nectar, OR 1/2 teaspoon stevia powder OR 1/4 teaspoon monk fruit powder
  • 2 teaspoons vanilla extract
  • 1/3 cup carob powder OR cocoa powder
  • 1/4 cup tahini or, if you can use it, nut or seed butter
  • 2 tablespoons shortening such as Spectrum OR solid coconut oil OR vegan margarine or butter

Using a hand mixer, blend until smooth and well blended.

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