Step 1

In a small bowl, combine melted coconut butter, honey or maple syrup, vanilla extract and sea salt. Add warm coconut milk to desired consistency. Depending on the recipe, feel free to add a dash of your favorite spices to the frosting as well. Cinnamon is a great addition!

Step 2

Preheat oven to 375F

Step 3

Place sweet potato on a parchment-lined baking sheet and bake until tender ~ 45 mins.*

Step 4

Remove flesh from the skins and place sweet potato into food processor with 1/4 cup of the carob powder, maple syrup and sea salt. Add remaining carob powder by the TBSP until you achieve your desired consistency.

Step 5

In a stand mixer or food processor, combine palm shortening with tapioca starch, maple syrup, vanilla extract and pinch of sea salt. Whisk or pulse until combined.**

Step 6

Chill can of coconut cream in the fridge overnight.

Step 7

Before whipping the cream, chill the bowl of a stand mixer or mixing bowl (if using handheld mixer) for 15-30 minutes in the fridge.

Step 8

Open can of chilled coconut cream and scrape out the hardened/ thickened cream into your chilled mixing bowl. Discard any remaining liquid or reserve for another use.

Step 9

To the bowl, add powdered maple sugar, vanilla extract and sea salt.

Step 10

Mix on medium speed for 30-45 seconds until soft peaks form. Do not over mix/whip or the coconut cream can separate.