Chocolate Frosting

Is it still called frosting if it never actually makes it onto the cake?

If I accidentally consume the tub of frosting with whipped coconut cream is that wrong? 

If you say it is, then obviously you haven't made the recipe yet because no one in their right mind would testify against this frosting. I actually licked my plate this morning as there was frosting and cream left on it; and it wasn't even in the privacy of my own house. I was in public, with real people and I didn't care if they judged me. I'd do it again... actually I did tonight but that was a private moment!

I wanted a frosting that was healthy, creamy and able to withstand decorating. It had to be firm enough to pipe with, but soft enough to compliment the cake. Of course, it also had to taste like it wasn't made from a fruit. It can also double as a mousse, be used as a filling in a biscuit sandwich or be eaten for breakfast (and it does contain fruit!).

CHOCOLATE FROSTING

(enough for 1 20cm/8 inch cake. If you intend piping decorations or consuming large quantities yourself I would recommend doubling the recipe).

INGREDIENTS

1 large ripe Avocado (or 2 small ones)

1 tablespoon vanilla extract

1/4 cup cocoa, unsweetened 

1/4-1/3 cup Maple Syrup

1-2 tablespoons Whipped coconut cream (or normal coconut cream)

INSTRUCTIONS

Remove pip from Avocado and spoon pulp into a blender. 

Add vanilla, cocoa and maple syrup and blend until thoroughly mixed.

Stop and scrape down sides regulary to ensure that the avocado is broken up and blended in.

Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.

Add whipped coconut cream and whisk until fluffy (2-3 minutes). 

Store in fridge until ready to use.