Healthy Chocolate Date Frosting
*Cook Time refers to Chill Time.This healthy chocolate frosting is rich, creamy, and naturally sweetened with Medjool dates instead of powdered sugar. Made with simple ingredients like cacao powder, coconut cream, and almond butter, this dairy-free frosting is perfect for birthday cakes, cupcakes, brownies, or enjoying straight from the spoon.
Servings 12 (or enough for (1) large 9-inch cake)
Equipment
- food processor (or high-speed blender)
Ingredients
- 1 cup packed soft, fresh Medjool dates pitted (about 10–12 dates)
- ½ cup full-fat coconut cream, plus 1 tablespoon liquid (I like Let’s Do Organic)
- ¼ cup cacao powder
- 2 tablespoons unsweetened creamy almond butter
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon sea salt
Instructions
- Cover dates with very hot water and soak for 15–20 minutes.
- Drain well and add dates, coconut cream, cacao powder, almond butter, vanilla, and sea salt to a food processor.
- Blend until completely smooth and creamy (about 2-3 minutes), scraping down the sides as needed.
- If needed, add 1 tablespoon additional coconut cream at a time until spreadable.
- Transfer to the refrigerator for 20–30 minutes before frosting or enjoying however you prefer. This frosting is great on cakes, cupcakes, brownies, or straight from the spoon.
To Store:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Swaps & Substitutions:
- Coconut cream: Use the thick cream from the top of a chilled can of full-fat coconut milk if needed.
- Cacao powder: Unsweetened cocoa powder can be used in place of cacao powder.
- Almond butter: Swap for creamy cashew butter or sunflower seed butter for a nut-free option.
- Vanilla: Vanilla extract and vanilla bean paste can be used interchangeably.
- Sea salt: Fine kosher salt can be used instead.