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Chocolate Vegan Frosting (No Powdered Sugar!)
5 from 66 votes

Chocolate Vegan Frosting (No Powdered Sugar!)

This Chocolate Vegan Frosting uses Medjool dates, coconut cream, cacao powder, and vanilla to create a smooth, naturally sweet frosting without powdered sugar. The dates provide natural sweetness and chewiness, while coconut cream yields a rich, creamy base. Cacao powder gives a deep chocolate flavor, and vanilla adds aromatic complexity. The frosting is plant-based and can be thinned with water or coconut milk liquid for easier blending.

Prep Time
15 mins
Total Time
15 mins
Servings: 12
Calories: 109 kcal
Course: Dessert
Cuisine: Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 109

% 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.