I’m not gonna lie. It was pretty hard not to make a big ol’ batch of this healthy peanut butter frosting yesterday…
…and eat it with a spoon.
We were camped out at home all day yesterday for the annual Dallas snowpocalypse. And ironically watched the zombie apocalypse on TV almost all day long. While getting a little bit of work done, of course… 🙂
I honestly can’t comment on whether the city shutdown was necessary or not, since we didn’t get in our cars all day. But having traveled over the weekend, we weren’t upset about an excuse to park it on the couch for the day and work from home!
I also have to be honest and say I did not make the cake in these photos from scratch. That’s a recipe I will experiment with another time. For now – I’ll have to stick with the boxed versions! But you know a great way to make boxed cake a little bit healthier? Make it with Greek yogurt or coconut oil instead of the vegetable oil it calls for! It doesn’t help too much with the sugar content, but it cuts down on the bad-for-you fats.
And when you spread this healthy peanut butter frosting on top, you’ve got a pretty decent healthy dessert option on your hands!
I made this frosting in a food processor, but you wouldn’t necessarily need to do that. It could be mixed together just fine with a fork, it just might take a little bit longer. Although, you all know how I feel about food processors, so you should probably just go out and get this one if you don’t already have one. 🙂
This peanut butter frosting matches perfectly with a chocolate cake – because peanut butter and chocolate are one of the best combinations on the planet. But I think it’d also be a great match for vanilla cakes, apples, pretzels, fingers, and spoons. Anything that needs a spread or can be dipped!
Healthy Peanut Butter Frosting
This will make approximately 1 cup of frosting, depending on how much almond milk is used. Total recipe cost is $1.90.
- 1/3 cup natural peanut butter (homemade) – $0.22
- 2 tablespoons unsweetened cocoa powder – $0.14
- 4 tablespoons honey – $1.09
- 1 teaspoon vanilla – $0.05
- 2 – 6 tablespoons of almond milk, depending on desired consistency – $0.40
- To a food processor (or bowl), add peanut butter, cocoa powder, honey, vanilla, and 2 tablespoons of almond milk. Mix together.
- Continue to add almond milk in one tablespoon increments until you reach the desired consistency of frosting.
Some notes about the recipe—
- I used homemade peanut butter, but any natural peanut butter would work!
- Also, how much almond milk you use is totally up to you, depending on the consistency you want. You’ll need to add closer to 4-6 tablespoons at least to make it spreadable, but less if you just want it for dipping!
- Also, my cost estimate for the recipe is based off homemade peanut butter.