Put all the ingredients (using 1/2 cup maple syrup) in a high-speed blender (or a small food processor) and blend until smooth. Taste and add up to another 2 tablespoons of maple syrup (I always do).

The frosting yields 2 cups + 1 tablespoon. That's enough for a two-layer 8" cake if you use about 3/4 cup to 1 cup for the middle and the other remaining cup on top.

The frosting will harden in the fridge but you can still cut it once it's on the cake. It will be too firm to spread once cold, so just gently reheat it if you need to spread it after it's been chilled.

It's best used on the day of making but can also be stored for up to 2 days in the fridge. The longer it sits, the more avocady it gets (it doesn't taste at all like avocado when you first make it). I only notice it after about 1 day.