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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
Prep
Total
This will make approximately 1 cup of frosting, depending on how much almond milk is used. Total recipe cost is $1.90.
Ingredients
- 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
Instructions
- 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.
Courses Dessert
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.
This sounds incredible! YUM! I love that it’s sweetened with honey.
Honey is one of my favorites!
I’m sitting in my office looking out at my snow covered lawn and roads right now. It’s beautiful but I’m so over being trapped inside. I wish I had known this recipe a week ago. I think I could’ve eaten a batch a day and maybe reached my goal weight and then could hibernate this wintery junk away!
Haha! Well, it’s never too late to keep the recipe on hand. Never know when the next snow storm will roll through the way this winter is going!
I’m a boxed cake kind of girl. They really are pretty good. And this frosting looks amazing. YUM!!!!
Boxed cakes are easy too, that’s the best part 😉
Um…omg…..I’ll just eat this by the spoonful!
My thoughts exactly!!
YUM!! PB + choc is my fav combo. I totally need to try making my own peanut butter… will any food processor do or do you need a fancy one? I have a little 3 cup food processor, I’ve never ran it for more than 30 seconds or so. I’d be afraid that I was destroying it by running it for 10 minutes haha!
I have a cuisinart, that is an 8 cup. But I think a 3 cup would be just fine! Just try with peanuts, since they’re a softer nut. Almonds might be a little more tough 🙂
I LOVE cake and I especially love the frosting…To me the more frosting the better! If I had to choose I would say chocolate cake with chocolate filling with chocolate frosting…then I have a major sugar hangover, but it is 100% worth it. PS: love your photographs…and PPS: it’s flipping cold down here in Houston…rant over!
OMG – you just described the best.cake.ever. Haha – I can never get enough chocolate!! LOL yes it is super cold….but I think it’s a nice change once in a while, if I don’t have to walk too far in it!!
Healthy peanut butter frosting. When I saw that title I just knew “I’ve GOT to look at that post!” And you did not disappoint! I need to take some food photography lessons from you, Alysia. These photos are fantastic! I do not have a great camera for my own food photography though. I use my phone right now and edit them later on the computer. I’m saving up for a great camera! I hope we can still meet up near Dallas when I am visiting this upcoming week with my fiance? Next Monday and Tuesday is when I most need someone to hang out with because the fiance will be working on those two days.
Hey hey! Yep, I’ll e-mail you back with the days I’ll be available to hang out! We can chat food photography 🙂
I love how simple this is! Great idea.
Healthy peanut butter frosting?! I MUST be dreaming! This sounds like such a yummy recipe!
You’re certainly not dreaming, just in heaven 😉
Hi! Will this frosting have the correct texture to frost a cake, ie, not melt all over the place???
Thanks!
HI there! As long as the cake is cooked, it should do well!
Whoa, this was life changing!
I’m glad you enjoyed it!
I subbed the water for coffee I’d already sweetened to taste and added a couple spoonfuls more peanut butter and this was delightful.
Oh I love that idea!
*milk