Instructions

• Halve the 2 avocados, remove and discard the peels and pits, then scoop the avocado flesh into a food processor or blender.
• If using the 2 oz chocolate chips, melt them and let them cool slightly: microwave in 20–30 second intervals, stirring between intervals until smooth, or melt in a heatproof bowl set over simmering water (double boiler), stirring until smooth. Do not add hot chocolate directly to the avocado.
• Add 1/2 cup cocoa powder, 6–8 tbsp pure maple syrup (start with 6 tbsp and add up to 8 tbsp to taste), 1/4 tsp pure vanilla extract, and 1/8 tsp salt to the food processor or blender. Add the cooled melted chocolate if using.
• Blend until completely smooth, stopping to scrape down the sides with a spatula as needed so no lumps remain.
• Taste and, if desired, adjust sweetness within the 6–8 tbsp range of maple syrup/sweetener already listed. Blend briefly again if you added more.
• Use the frosting immediately for best color and texture. Store any leftovers in an airtight container in the refrigerator for up to three days.