Versatile Vegan Chocolate Frosting, Spread or Topping

  

Versatile Vegan Chocolate Frosting, Spread or Topping

This is an incredibly delicious recipe for chocolate frosting for cupcakes, spread for your bagels or toast  or topping for your ice cream.  Do not be misled just because it is vegan.  Trust me.  I myself was amazed on how good it was. 

Ingredients: 

3 ripe bananas
3 tbsp unsweetened cocoa
6 tbsp peanut butter
1 cup powdered sugar (If  you are a diabetic, you can use Splenda sugar substitute which I did)
1 tsp vanilla
1 tsp decaf coffee or expresso (optional.  I used one decaf coffee singles dipped in 2 tbsps hot water).

Instructions:

Mix all the ingredients in a blender till smooth. 

Adjust the consistency according to how it is going to be used.  This recipe is thick enough to frost cakes even if used at room temperature and as a spread.  If using as a topping for a milk shake or ice cream,  add more decaf coffee if you opted to use it  or just plain water to thin out the mixture.

Refrigerate when not using immediately.

Some ideas for its use are shown below.  Other uses will be featured in future posts.  Watch for them.

It can be used as gifts.  Just remind them to refrigerate it when not using.



Try something fabulous for breakfast.  Try it as a very delicious spread for bagels or toast or even as a topping for homemade doughnuts.  You can add it as your ready made smoothie component that takes care of three commonly added smoothie ingredients, chocolate, peanut butter and bananas, in one or two spoonfuls, .  It is so versatile.