Date-Sweetened Chocolate Frosting
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
18 (2-Tbsp servings)
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Calories
119 kcal
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Course
Dessert
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Cuisine
International
Date-Sweetened Chocolate Frosting
Description
This frosting blends soaked, pitted dates with warm water to form a caramel-like base, which is combined with cashew butter, cacao powder, vanilla extract, and coconut oil. The result is a rich, chocolate-flavored spread with a balance of natural sweetness and nuttiness from the cashew butter. The coconut oil adds smoothness and helps the frosting set when refrigerated.
The texture is thick and spreadable, suitable for cakes, cupcakes, or other desserts where a natural sweetener alternative is desired. Chilling firm up the frosting, making it easier to pipe or spread decoratively. This frosting holds well refrigerated for up to a week, or it can be frozen for longer storage.
Adjusting the amount of coconut oil can influence the consistency, making it creamier or thicker to suit different uses.
Ingredients
- 1 cup date measured after pitting // make sure they're fresh! If dry, soak in warm water for 10 minutes, drain, then add to processor, tightly packed, pitted
- 1/4 cup water warm
- 2/3 cup cashew butter raw or roasted // or sub other nut butter, though we haven’t tested and can’t guarantee the results, unsalted
- 1/2 cup cacao powder or unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1 pinch salt optional, sea salt
- 2 Tbsp coconut oil if avoiding oil, sub more water or cashew butter, melted
Instructions
- Add pitted dates to a food processor with the “S” blade attached. Pulse until very small bits remain or they form into a ball.
- Add warm water and pulse again until they form a loose paste that appears like caramel, scraping down sides as needed.
- Add cashew butter, cacao powder, vanilla, and sea salt (optional) and pulse again until the mixture is well combined. Scrape down sides.
- Add coconut oil and mix again until a smooth paste forms (see photo) — it should be thick but spreadable like frosting! If chunky or dry, add more oil as needed.
- Use immediately, or if you prefer a firmer frosting, cover and refrigerate at least 1 hour or overnight.
- Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month.
Notes
- This recipe yields approximately 2 ¼ cups of frosting.
- For a raw version, omit vanilla and use raw cashew butter, cacao powder, and coconut oil.
- Store refrigerated up to 1 week or freeze up to 1 month for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18(2-Tbsp servings)
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1two-tablespoon servings | |
| Calories | 119 | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2.4g | 5% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2.2g | 11% |
| Sodium | 1.6mg | 0% |
| Potassium | 193mg | 4% |
| Fiber | 1.6g | 6% |
| Sugar | 10.3g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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