Here is an incredible vegan fudgy chocolate date frosting recipe! Sweetened only with dates and whipped up in a food processor with a handful of simple ingredients, this recipe makes enough to frost a 9×13-inch sheet cake generously.
Let’s ease our way into the week with a healthy treat!
Medjool dates are an ingredient that I use often in my dessert recipes. They provide natural sweetness and a sticky, gooey texture to everything from pie crusts to cookies to bars.
Did you know that you can even use them to make a divine frosting for a cake, without a lick of icing sugar? That’s right, this fudgy chocolate date frosting is sweetened solely with Medjool dates, completely eliminating the need for added sweetener. Pretty awesome, huh? And so healthy!
All that you need are six ingredients and a food processor. Here are the details!
ingredients for chocolate date frosting
To make this healthy chocolate date frosting, you’ll need the following ingredients:
- Medjool dates: You are going to want to use the freshest, softest Medjool dates that you can find for ease of blending them into a smooth frosting. Do not use dates that have been sitting in your cupboard for months! I do not recommend using Deglet Noor dates, as they are not gooey enough for this recipe.
- Cashew butter: I love the slightly sweet and relatively neutral flavour of cashew butter in this icing. However, you can substitute almond butter, peanut butter, sunflower seed butter, or even tahini if you like.
- Cacao powder: I love to use raw cacao powder in my no-bake sweets. It tastes just like regular cocoa, but it is not processed and is full of minerals, notably magnesium.
- Sea salt: A pinch of sea salt goes a long way in bringing out the sweetness of the frosting and adding some complexity of flavour.
- Non-dairy milk: Any variety of plant-based milk will work. I used unsweetened almond milk.
- Vanilla extract: Pure vanilla extract is worth shelling out the extra cash for. I like Simply Organic brand vanilla extract.
how to make the best healthy + fudgy chocolate frosting
Place all ingredients except the non-dairy milk in a food processor fitted with the ‘S’ blade. Process until the dates are totally pulverized and the mixture pulls together. Then, add the non-dairy milk and continue to process until ultra smooth. This takes a few minutes, but your patience will be reward with a smooth chocolate date frosting that you can most definitely enjoy a few spoonfuls of, straight out of the container!
Transfer the frosting into an airtight container and store in the fridge if not frosting your cake right away. Alternatively, frost your cake immediately.
storage instructions for this frosting
Store fudgy chocolate date frosting in the refrigerator for a week or longer.
other ways to enjoy this frosting
Here are some other ways to enjoy this recipe, even without cake:
- Use it as a dip for fresh strawberries and sliced apples.
- Spread it over a slice of banana bread.
- Enjoy a spoonful over ice cream.
- Make a dessert quesadilla with the chocolate date icing and strawberries as the filling.
- Throw a spoonful into a smoothie with frozen banana, Greek yogurt, and hemp hearts.
- Mix some into a bowl of Greek yogurt for an instant chocolate protein pudding! Top with strawberries and sliced banana.
chocolate date frosting: frequently asked questions
This chocolate date frosting recipe makes almost 3 cups, enough to generously frost a 9×13-inch sheet cake or a 9-inch layer cake.
Yes, this frosting recipe is healthier than regular frosting. While Medjool dates are higher in sugar than some fruits, they also contain fibre, which slows down the release of sugar into the bloodstream. This frosting is also made with cashew butter, which is rich in healthy fat. Pairing sugar with healthy fat helps to slow the release of sugar into the bloodstream. Thus, you are unlikely to feel a sugar crash after enjoying this icing.
To be completely honest, no! It tastes like a sweet, fudgy chocolate icing. No one will miss the refined icing sugar.
more dessert recipes with Medjool dates
If you like this chocolate date frosting, you might also like these other healthy dessert recipes:
- Vegan Chocolate Cream Pie (No Bake!)
- Vegan Peanut Butter Date Chocolate Bars (6 Ingredients!)
- Brown Butter Apple Oat Cake with Bourbon Pecan Date Caramel Frosting
I hope that you love this fudgy chocolate date frosting! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post.
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Enjoy!
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Fudgy Chocolate Date Frosting
- Total Time: 10 minutes
- Yield: 18 servings 1x
- Diet: Vegan
Description
Here is an incredible vegan fudgy chocolate date frosting recipe! Sweetened only with dates and whipped up in a food processor with a handful of simple ingredients, this recipe makes enough to frost a 9×13-inch sheet cake generously.
Ingredients
- 2 packed cups pitted Medjool dates (measured after pitting; about 24 large dates; they must be fresh and soft for this recipe to work)
- ⅔ cup smooth cashew butter (if using salted, you may wish to omit the salt)
- ½ cup raw cacao powder
- Pinch of sea salt
- 1 teaspoon vanilla extract
- ¾ cup unsweetened non-dairy milk
Instructions
- Place all ingredients except the milk in a food processor fitted with the ‘S’ blade. Process until the dates are pulverized and the mixture sticks together.
- Add the milk and continue blending until the mixture is completely smooth. This will take several minutes, but it is worth it to be patient and allow the food processor to work its magic.
- Transfer the frosting into an airtight container if not using the frosting right away, or frost your cake immediately.
- Store any leftover frosting in the refrigerator for at least a week, perhaps longer (though we have always eaten it within a week).
- Prep Time: 10 minutes
- Category: Dessert
Keywords: chocolate date frosting recipe
Olaf
Finally, a frosting that works, and is so tasty. Thanks for this.
★★★★★
Ansil
Fabulous icing and healthy too.
★★★★★