Vegan Chocolate Frosting (Oil-Free)
User Reviews
5
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Prep Time
25 mins
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Total Time
25 mins
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Servings
16 (2-Tbsp servings)
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Calories
123 kcal
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Course
Dessert
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Cuisine
International
Vegan Chocolate Frosting (Oil-Free)
Description
The frosting ingredients include pitted dates soaked briefly in warm water, creamy cashew butter, cocoa or cacao powder, a pinch of salt, and vanilla extract, blended with almond or light coconut milk. The blending process produces a smooth, thick texture similar to traditional frosting without added oils or refined sugars. The balance of natural sweetness from the dates and the deep chocolate flavor create a rich yet wholesome topping option.
The frosting can be used immediately or chilled in the refrigerator for a firmer texture suitable for decorating. Refrigeration or freezing prolongs keeping quality up to one week in the fridge. Adjusting the amount of dairy-free milk allows control over thickness, preventing an overly runny consistency.
This recipe makes about two cups of frosting, enough to cover cakes or a batch of cupcakes. It’s versatile for various baked goods and suitable for those avoiding oil in their recipes.
Ingredients
- 2 cups packed dates measured after pitting, pitted
- 1/2 cup cashew butter or sub another nut or seed butter, such as peanut butter, creamy
- 1/2 cup cocoa powder or cacao powder
- 1 pinch salt sea salt
- 1 dash vanilla extract
- 1/4 - 1/2 cup almond milk or light coconut milk
Instructions
- Soak dates in warm water for 15 minutes, then drain.
- Add pitted dates to a high-speed blender or food processor with the “S” blade attached. Then add cashew butter, cacao or cocoa powder, salt, vanilla, and dairy-free milk, starting with the lesser amount.
- Blend until a creamy frosting texture is achieved, scraping down sides as needed and using the tamper if blending. Add more dairy-free milk as needed to encourage blending. NOTE: Be careful not to add too much as it can make the frosting too runny.
- The texture should be thick and spreadable like frosting! If chunky or too sticky, add dairy-free milk as needed. If too thin, add more soaked dates, cashew butter, or cocoa or cacao powder to thicken.
- Use immediately. Or, if you prefer a firmer frosting, cover and refrigerate at least 1 hour or overnight. You can freeze if you’re in a hurry. Perfect for frosting cakes, brownies, cupcakes, and more!
- Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month.
Notes
- The recipe yields approximately 2 cups of frosting, suitable for covering cakes or cupcakes.
- Use unsweetened, fortified almond milk for nutrition and consistency as indicated in the nutrition estimate.
- To firm the frosting, refrigerate for at least an hour or overnight before use.
- Freezing is possible for quick firmness but consume within recommended storage time after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(2-Tbsp servings)
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 2Tablespoons | |
| Calories | 123 | 6% |
| Carbohydrates | 22.5g | 8% |
| Protein | 2.4g | 5% |
| Fat | 4.4g | 7% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.69g | 4% |
| Monounsaturated Fat | 2.48g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 9mg | 0% |
| Potassium | 261mg | 6% |
| Fiber | 2.8g | 11% |
| Sugar | 17.2g | 34% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 0mg | 0% |
| Calcium | 30.29mg | 3% |
| Iron | 1.01mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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