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Agave-Sweetened Chocolate Icing

Agave Sweetened Icing

Agave Sweetened Icing – Clean & Delicious®

Remember those Double Chocolate ‘Cola’ Cupcakes I posted a couple of weeks ago?  Well, I wanted to share a little more on the Agave Sweetened Chocolate Icing that I topped them with and I thought what better opportunity to discuss chocolate icing than Valentine’s Day?!

You may remember that I was feeling excited about the fact that this icing has no refined sugar and no butter and is simply made from cocoa powder, agave, grapeseed oil, and vanilla (yet another combination inspired from Elana).

But I don’t want to be misleading, I think it’s important to remember that while this recipe for chocolate icing may have a more nutritious cast of ingredients, it’s still chocolate icing. And chocolate icing in any form is an indulgence that should be enjoyed in moderation.

My goal with a recipe like this is not to reduce the calories or make it “fat-free”.  It’s simply to try to get an equally delicious, more nutritious, bang for my buck (because in my book, even the little things count).

As for choosing the agave and grapeseed oil, here’s my thought process:

1.  Agave – While agave is still technically sugar, it does not affect blood sugar levels the way most sugars do and does contain a trace amount of minerals (I go into more detail here).  So my train of thought is, “hey, if you’re gonna use some sugar, why not use one that is gentler on the body and has a little something to give back”.

2.  Grapeseed Oil – I have been doing lots of reading try to find some bottom line clarity on oil and fats in general.  I used to use a lot of canola oil but have since learned that due to the way it’s processed, it is not nearly the healthy oil option I once believed it to be. I began opting for grapeseed oil in baking because it seems to be more stable than a lot of the other vegetable oils, has a very mild flavor and a higher smoke point than many other oils.

Like I said, this is a topic that I have been doing more research on lately, so my opinion here may be evolving over time.  I will certainly keep you informed as I go!

I think ultimately the take away here is that icing is icing and cake is cake – and no matter how healthy the ingredient list may be, it’s never gonna be a bowl of broccoli!

Now that I’ve got that out of the way, let’s discuss the icing!

This is some no-joke-seriously chocolate icing, so you better make sure that you LOVE chocolate before you whip up this recipe;).

With that being said, other than the fact that it is one intense chocolate icing that offers a little more nutritional bang for it’s buck, it’s also happens to be ridiculously easy to make.

All you have to do is combine all the ingredients and stir.

No beating.  No blending.  No whipping.

Very easy.  Super kid-friendly.  And seriously delicious. Need I say more?

Agave-Sweetened Chocolate Icing

Yield: 2 cups

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes


  • 1 cup of unsweetened cocoa powder
  • ¼ cup of grape seed oil
  • ½ cup agave nectar
  • 2 tsp vanilla extract


Combine grape seed oil, agave, and vanilla in a medium bowl.  Sift cocoa powder into the bowl with the wet ingredients and mix together with a fork or whisk until the icing has thickened and everything is well blended.

You can pop the icing in the fridge until you are ready to use.

Makes 18 - 1 tbsp servings

Nutrients per tbsp: Calories: 73; Total Fat: 4g; Saturated Fat: 0.2g; Cholesterol: 0mg; Carbohydrate: 9g; Dietary Fiber: 0.9g; Sugars: 7.2g; Protein: 0.9g

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7 comments on “Agave-Sweetened Chocolate Icing

  1. Great recipe; I love the idea of using agave in icing!

  2. Very thoughtful post! Your icing looks delicious…will make!

  3. Mmm.. Agave. Yet to experiment, but thanks for the recipe :)

  4. I have been looking for a chocolate frosting recipe that doesn’t have any butter or cream in it, and hopefully no sugar too. This fits the bill! But I wanted to make a low-calorie version. Do you think that applesauce can be substituted for the grape seed oil in this recipe, and use stevia instead of the agave?

  5. This is SERIOUSLY chocolatey & delicious! We added 1 Tablespoon more cacao powder to tone down the sweetness and added 1 Teaspoon of espresso to blossom the chocolate flavor. My husband and I LOVE this recipe. We topped vanilla almond flour mini cupcakes with the frosting. Perfect!! (We can imagine adding mint or orange for other variations too!)

  6. Taste like and basically is dark chocolate I think I’ll try it with coconut oil the next time I make it think it will bring the sweetness out more and harden/firm up at room temp

  7. I love the sweetness and simplicity of this recipe!! How could iy be modified for other types of icing (i.e. vanilla, lemon, etc.)?

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