To a food processor*, add all ingredients (avocado, maple syrup, cocoa powder, vanilla, and salt). Process until smooth and velvety, scraping down the sides as needed.
Taste and adjust, adding more maple syrup or cocoa powder if you can taste the avocado. Avoid adding too much maple syrup to keep the frosting thick!
The frosting pipes beautifully and holds up well at room temperature for several hours. Use a knife or piping bag to frost your favorite cake, cupcakes, whoopie pies, or brownies. It's also delicious with fresh fruit (especially strawberries!).
The flavor is best within the first day, but it does keep stored in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.
Notes
*We used an avocado that was ~235 g before cutting/pitting and 159 g after cutting/pitting. *We used an 8-cup food processor. If using a larger food processor, you may need to make a larger batch to get it to blend. *This recipe would likely also work well in a small, powerful blender like a Nutribullet. A narrow base Vitamix would also probably work, or one with a wide base if making a larger batch. Even an immersion blender might work! *Recipe as written makes ~1 ¼ cups of frosting, or enough to generously frost ~6 cupcakes or lightly frost ~12 cupcakes. *Adapted from Making Thyme for Health. *Nutrition information is a rough estimate calculated without optional ingredients.