Vegan Dark Chocolate Ube Potato Icing


  • 1 large Ube Potato
  • 1 cup Pascha Dark Chocolate Chips (We used 85% Cacao)
  • 1 can Coconut Milk (Solids)


  1. Heat oven to 375°F.
  2. Place Ube potato on cookie sheet and bake for one hour or until soft.
  3. Remove Ube & cool for 10 minutes.
  4. Melt Dark Chocolate Chips using double boiler. Set aside.
  5. Cut Ube in half. Push potato into food processor or blender by pinching the skin.
  6. Add melted chocolate and mix well.
  7. Next add coconut milk SOLIDS only and blend.
  8. Let icing cool to room temperature before using. Place in the refrigerator for longer storage. If storing in the regierator, bring to room temperature before frosting.
  9. Perfect on cakes, brownies, cookies, etc.
  10. Store any frosting in the refrigerator for up to a week. Enjoy!

Music by Vitaliy Levkin