Chocolate Vegan Frosting (No Powdered Sugar!)
User Reviews
5
Chocolate Vegan Frosting (No Powdered Sugar!)
Description
The preparation begins by melting the solid part of chilled canned coconut milk (coconut cream) to liquefy it for blending. The melted cream is combined with pitted Medjool dates, cacao powder, vanilla extract, and a pinch of salt in a high-speed blender or food processor. Blending continues until a silky smooth texture is achieved, with intermittent scraping to incorporate all ingredients evenly.
If the mixture is too thick, a small amount of water or leftover coconut milk liquid is added to assist blending without diluting flavor. Maple syrup can be substituted for water if a sweeter frosting is desired. The final frosting is creamy with a natural chocolate sweetness and no refined sugars.
Ingredients
- 1 cup Medjool dates , pitted (8 ounces; 227 grams)
- 1 cup coconut cream (the solid part in a chilled can of full-fat coconut milk)
- 1/4 cup cacao powder , or more to taste (24 grams)
- 1/2 teaspoon vanilla extract (optional)
- salt pinch
- 1 to 3 tablespoons water , if needed for blending (you can use the liquid leftover from the coconut milk can)
Instructions
- First, melt the coconut cream so that it's liquid. (You want the cream chilled solid first so that you can separate it from the liquid in a can of coconut milk, but then you want to melt it so that it's liquid in the blender.) I melt the coconut cream using a double boiler, but you can most likely use a microwave to do this, if you prefer.
- Add in the melted coconut cream, dates, cacao powder, vanilla, and salt to a high-speed blender or food processor and blend until silky smooth. Stop and scrape down the sides of the machine to keep everything moving, or use a tamper for the blender if you have one.
- Add 1 to 2 tablespoons of water, if needed to help thin out the frosting and ensure that the dates are completely broken down. I use some of the remaining liquid from the can of coconut milk, but water will work, too. For a sweeter frosting, you can use maple syrup as the liquid, instead. Be sure to taste as you go and adjust the flavor to your liking.
- Transfer the blended frosting to an airtight storage container and let it set in the fridge for at least 4 hours, or overnight. It will thicken as it chills, and then you can use it to frost your favorite cake or cupcakes.
- This frosting can be stored in the fridge for up to a week, or you can freeze it for up to 3 months. (It turns into a thick ice cream when you freeze it!)
Notes
- Use the liquid leftover from canned coconut milk to thin the frosting during blending.
- Maple syrup can replace water to increase sweetness if preferred.
- Ensure coconut cream is well melted before blending for a smoother texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Sodium | 1mg | 0% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
