Vegan Chocolate Frost

I was inspired by dates and cashews when I thought of the possibilities for a naturally sweetened vegan frosting.

After some experiments, we came up with an incredibly rich and decadent chocolate frosting, which is secretly made from wholesome ingredients.

Only one blender is required just six ingredients, and just 25 minutes. We’ll show you exactly how to do it!

This frosting’s base is cashew butter + dates. Cashew butter and dates combine to create a creamy, nutty frosting. Dates provide sweetness, a thick and pillowy texture, and add nuttiness. Use a high-quality cashew spread to avoid lumpy frosting. For brand recommendations, see our Cashew Butter Review.

Add cocoa powder (or cacao powder) to the chocolate sauce for a chocolaty taste. Cacao powder is recommended for a more bitter chocolate flavor. Use cocoa powder for a less chocolaty taste but with sweeter notes. Choose your favorite (or combine the two!)

Add vanilla and sea salt for extra flavor. Dairy-free milk is used to thin the mixture a little and help it blend.

It can be blended in a food processor or high-speed blender. You can use the tamper for your blender or scrape the sides of your food processor to help it blend. You want a thick, spreadable texture.

Ingredients

  • Two cups of pitted dates packed (measured after pitting).
  • Use another nut butter such as Peanut Butter or 1/2 cup creamy Cashew Butter.
  • Half a cup of cocoa powder or cacao
  • Sea salt, one pinch
  • One dash of vanilla extract
  • Almond or coconut milk, 1/4 to 1/2 cup

Instructions

  • Dates can be soaked in warm water for 15 minutes and then drained.
  • Add pitted dates into a high-speed blender or processor fitted with an “S” blade. Add cashew butter to the food processor. Then, add cacao or cocoa, salt, vanilla, and dairy-free liquid milk.
  • Blend until you achieve a frosting-like texture, using the tamper to blend and scraping sides when necessary. If necessary, add more dairy-free liquid milk to help coordinate. NOTE: Do not add too much milk, as it will make the frosting runny.
  • It should have a thick, frosting-like texture. Add dairy-free liquid milk if it is too thick or sticky. If the mixture is too thin, you can add more dates, cashews, cocoa powder, cacao powder, or cashew butter.
  • Use immediately. If you want a more firm frosting, refrigerate it for at least an hour or overnight. If you need to use it quickly, you can freeze the frosting. Perfect for frosting cupcakes, cakes, brownies, and more!
  • Keep leftovers covered for up to a week in the fridge or freezer.

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