Sweet DEBBIE's sugar-free, gluten-free frosting

Sweet Debbie’s Vanilla Frosting

2½ cups powdered erythritol
6 tablespoons warm vanilla rice milk
2 tablespoons coconut oil
¼ teaspoon fine sea salt
½ vanilla bean, cut in half lengthwise and seeds scooped out and reserved

To make the vanilla frosting, mix together the powdered erythritol and vanilla rice milk in a medium-size bowl. Add the coconut oil and salt and stir until smooth and well incorporated. Stir in the vanilla bean seeds.

Sweet Debbie’s Chocolate Frosting

1 cup coconut nectar
¼ cup coconut oil
¼ cup mashed avocado
2 cups powdered erythritol
1 cup cacao powder
2 tablespoons warm water
¼ teaspoon stevia powder
¼ teaspoon fine sea salt

To make the chocolate frosting, mix together the coconut nectar, coconut oil and mashed avocado in a large bowl. Add the powdered erythritol, cacao powder, water, stevia and salt and stir until smooth and well combined.

Recipes by Debbie Adler, author of Sweet Debbie's Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery