Did someone say Delicious Dairy-Free protein icing? That’s right! My Protein Collagen Frosting is the perfect addition to any cinnamon roll, cake, or really any pastry. With less than 5 ingredients it is my go-to glaze.
Prepare for Deliciousness in Minutes
I don’t lie when I say this recipe takes minutes! All you need is:
Powdered sugar
Collagen peptides
Vanilla extract
Dairy-free milk
That’s all folks! Nothing more.
Simply whip all the ingredients in a small bowl and you are good to go!
What can this be used for?
Like I mentioned before this simple glaze can be used as the perfect healthy addition to:
Cinnamon rolls
Scones
Cakes
Cookies
Much more!
If you want to make a deliscious breakfast, snack, or dessert to pair with this glaze I suggest trying my lemon Blueberry Scones!
They are packed with flavor and are not the least bit dry!
You can also try some of my other healthy recipes like
Vegan brownies made with rich cacao powder, topped with a creamy sweet potato frosting that tastes everything but ordinary.
Have I caught your attention yet?
I was inspired to make these when I was searching for a healthy frosting that involved using the sweet potatoes that have been eyeing me for the last 2 weeks begging me to use them.
Thus, the Sweet Potato Frosting was born
Here’s everything you’ll need:
Cacao powder
Oat flour (or oats blended finely in a blender)
Truvia (white and brown sugar variety)
Sweet potato
Cashew milk
Vegan butter
Vanilla extract
Himalayan sea salt
Aside from the typical baking soda and baking powder found in anyone’s cabinet, this is all you’ll need to get baking!
Since this is a two-part recipe I recommend making the base of the brownies first and making the frosting last.
The frosting will need time to set in the fridge, which will be convenient since the brownies need anywhere from 40-45 minutes to bake (possibly less if you prefer a more gooey consistency.
The key to this recipe is to sift all the dry ingredients.
Yes…all of them! oat flour can be particularly thick and clumpy if not sifted, so to ensure the mix has no clumps throughout it’s best to sift it all.
Which you may as well do if you’re already at it.
Allowing for time to cool is also an important, yet hard thing you must do. It involves the utmost self-control but will pay off.
Alas, let’s get baking!
If you’re looking for more recipe ideas check out my latest posts!
5 Tbsp vegan butter ( I used I can’t believe its not butter vegan)
3 Tbsp vegan chocolate chips ( I used enjoy life chocolate chunks)
1 tsp vanilla extract
1/4 tsp Himalayan sea salt
Frosting
125grams cooked sweet potato (about 1 small sweet potato)
3Tbsp cacao powder
2Tbsp Truvia baking blend
1Tbsp vegan chocolate chips
1Tbsp cash milk
1dash Himalayan sea salt
1/2tsp vanilla extract
Instructions
Brownies
Preheat the oven to 350 degrees and line an 8×8 pan and spray with non-stick spray.
Sift all dry ingredients into a large bowl and set aside
Melt the vegan butter in the microwave. Then, stir in the melted butter in a medium-sized bowl with the other wet ingredients.
Add the wet to the dry and mix until there are no clumps in the batter.
Mix in the chocolate chips.
Pour the batter into the pan and bake for 40-45 minutes (less if you prefer a fudgier texture), and let cool for at least 30 minutes.
Frosting
Cook the sweet potato until it is mushy
Add all the ingredients into the blender and blend away. If you prefer a thicker frosting I suggest not adding the cashew milk.
Store in the fridge while the brownies bake for 40 minutes.
When the brownies have thoroughly cooled frost the brownies and place back in the fridge for 20-30 minutes until the brownies and frosting have become firmer.
Enjoy! Also, I recommend pairing this with your favorite peanut butter and ice cream as this is an extremely versatile dessert.
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