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vegan chocolate frosting made with adzuki beans, piped smoothly in a bowl, coconut cream-free and soy-free

Vegan Chocolate Frosting with Adzuki Beans

by Vegin Vegan Vegun!
An easy vegan chocolate frosting made with adzuki beans — no coconut cream, no dairy, no soy.
Just blend a few simple ingredients for a smooth, pipeable frosting that holds its shape without melting.
Suitable for vegan and dairy-free diets, and a good option for those avoiding soy or coconut cream.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, snacks
Cuisine Fusion
Servings 100 g

Equipment

  • Bowl
  • Spoon
  • food processor or hand blender
  • fine-mesh strainer (optional)
  • rubber spatula

Ingredients
  

  • 70 g cooked adzuki beans unsweetened
  • 30 g prunes pits removed
  • 1 1tsp cocoa powder  adjust to taste
  • 1 teaspoon maple syrup

Optional

  • 10 g coconut oil adjust to taste

Instructions
 

  • Combine the ingredients：Add all ingredients except the coconut oil to a bowl or food processor.
    70 g cooked adzuki beans, 30 g prunes, 1 1tsp cocoa powder , 1 teaspoon maple syrup
  • Blend until smooth：Blend until completely smooth using a food processor or hand blender. Add the coconut oil if using, and blend again to combine.
    10 g coconut oil
    • Use immediately for piping or spreading, or refrigerate to firm it up.
    Once chilled, you can roll into truffle shapes for vegan chocolate truffles.
Keyword adzuki bean dessert, adzuki bean paste, adzuki beans, dairy-free chocolate frosting, vegan chocolate frosting, vegan chocolate spread