My son turned 5 years old yesterday! My kids are starting to look VERY BIG to me these days. I’m loving the independence each year brings, but I would love to hold them each again as a baby (until they start crying and pooping – the fantasy ends there). The teenage years will be here before we know it so I am ever reminding myself to treasure small moments and not let the silly stuff feel so big.
This year for his birthday, Ethan asked for chocolate cake. That sounds great, however, I don’t give my kiddos chocolate after dinner and so close to bedtime (I don’t even eat chocolate right before bed)! So we compromised. I am going to make chocolate cupcakes for his birthday party this weekend, but for his birthday yesterday I made a vanilla cake with strawberries and a NEW frosting that looked like chocolate. I was thinking a lot about the frosting, as I have several different recipes for frosting (both vanilla and chocolate) but they both include a lot of coconut and require refrigeration. I have to share that it was 100 degrees here yesterday and I didn’t want to make the usual coconut based frosting that melts all over the place in the warm temperatures. So I called upon my friend Ricki’s recipe for inspiration. I’ve made her chocolate buttercream frosting many times and it’s one of my absolute favorites. So I used 2 ingredients from Ricki’s recipe (sweet potato and a nut butter) to make a nice chocolate alternative frosting that actually has only 5 ingredients and free of any added sweetener. This would be the perfect frosting for a one-year-old’s cake. It’s full of nutritional ingredients and free of common allergens (use sunflower seed butter in place of cashew butter). The verdict? My kids loved it. Even my daughter who is a big chocoholic like daddy said it was great. It does have a date taste to it, but the carob provides a nice malty flavor. I am sure this would taste great with raw cacao powder (and maybe a few drops of stevia to offset the bitter). Best part of this frosting…it holds up at room temperature…and held up great in our warm 80 degree house. It did not melt and did not wilt. Yay for a fun new frosting!!
- Earlier in the day, bake a small sweet potato (you need a total of 1 cup) on 400 degrees until tender (this takes about 45 minutes). You know the sweet potato is ready when it starts leaking out its juices and feels nice and tender to the touch. Set aside and allow the sweet potato to completely cool.
- In a food processor fitted with the S blade, add in the soaked and drained dates, the cooled sweet potato, cashew butter, vanilla, and carob powder and blend until well incorporated.
- Spread onto cake or fill pasrty bag and top cupcakes.
- I made one batch of this cupcake recipe and instead of blueberries, I used strawberries.
Shared on: Allergy-Free Wednesdays