Date-Sweetened Chocolate Frosting (Plant-Based, 5 Ingredients)

This is absolutely wonderful!
I use it to frost my healthier version of ”mocha squares” or ”mokkapalat” as we call in Finland. It’s a cakey brownie base topped with creamy chocolate mocha frosting and it’s really popular in childrens (and adults’) parties and small cafes.
To make it mocha, I simply sub the boiled water for strong brewed coffee. I also swapped the coconut oil for coconut manna and used blanched almond butter instead of cashew. Have made it many times and it’s heavenly :)

I made thus with Tahini instead of cashew butter and it sings!!! used it to top off cupcakes with some flaked sea salt, it’s amazing. And I am very sensitive to sugars, but date sugar you don’t crash or get headaches… amazing option so thank you!

I swooned with delight.
Second time I’m making this. First time was a flop because I tried to make my own seed butter. This time I ground up roasted seeds. Almost like a flour. Added that in place of the nut butter. D. I. V. I. N. E.

This is possibly the best frosting recipe I have ever tried. I made this for my diabetic mother. I substituted cashew butter for peanut butter, and I did need more water since my dates were firm and dry.

I am not vegan so made this using Lewis Road Grass Fed creamy butter and added peanut butter instead of the coconut oil. I used pitted dry dates and soaked them in boiling water and used the water from the soaked dates as the required 1/4 cup warm water. It came out amazing!! I am so impressed and won’t use processed sugar again for a frosting. I used this to ice a healthy processed sugar free slice and it set really well. It made quite a lot of icing – so I have frozen half of it (and to stop my partner just eating it – ha ha).

This is great. I modified if because I didn’t have exact ingredients and it was still amazing. I used raw cashews instead of cashew butter and omitted the coconut oil and it was great. My measurements were…’eyeballed’. hahaha.

I don’t know what happened in my first comment! I left 5 stars but they didn’t “stick” for some reason! Here’s another go :)

I just made this and LOVE IT! I halved the nut butter (peanut) so it doesn’t overpower the chocolate and doubled the water so it would turn out creamy. I used it as a filling for my protein crepes 👌👌👌 this will definitely be a staple! Thank you for the recipe!

This is a fudgy, delicious frosting. So sweet but with no powdered sugar! I made a chocolate cake but used coconut sugar and ancient grain wheat and will frost with this yummy frosty. The texture turned out great, like a shiny chocolate frosting. I used almond extract instead of the vanilla and had to make my own cashew butter but followed a comment made by another person on this post and it worked great. Also used maybe 1/3 cup of cacao. Definitely a five star frosting!

I made this frosting with almond butter and it turned out great! I also didn’t put any oil in, and it’s beautifully covering my daughter’s 2nd birthday cake, thanks so much for this healthy deliciousness! By the way, for her cake I made your chocolate zucchini bread recipe in a round pan and it looks great! I’m so happy I can bake healthier alternatives and feed my family great tasting stuff!

This is amazing, and I will definitely make it again! My dates were pretty dry, so I ended up soaking them in hot water for what was supposed to be 10 minutes, but then my mom called and we spoke on the phone for a while and I ended up forgetting to drain them until almost an hour later. Whoops! So I ended up only adding about one and a half tablespoons of water to the dates when blending. I added slightly less cacao powder (it was probably 1/3 of a cup), and I did not have sun butter, so I used a combination of peanut butter, almond butter, and tahini. I loved it, but I would caution others that peanut butter is more strongly flavored than sun butter, and it will definitely have a peanut butter flavor if used. I am not vegan, and I do not care for coconut oil in certain applications, so I added melted butter instead. I would recommend using refined coconut oil or melted vegan butter for vegans if you don’t want refined coconut oil. I made this as an accompaniment to a date-sweetened chocolate cake, which I have not yet made, but even if the cake turns out poorly, I can still be pleased with this frosting!

Oh, and it is not as sweet as a traditional frosting, which I love, but if you are serving for any die-hard sugar lovers, you could probably get away with adding an extra few dates, or possibly two tablespoons of maple syrup to get those who love their sweets extra sweet.

I used 3/4 cup roasted cashews and blended it into a butter with the coconut oil (as I was out of cashew butter). Worked perfectly.

This is truly the only frosting I ever want to make again. So fudgy! So decadent!
Thank you for creating a frosting I feel good about giving to my toddler and serving to guests at a dinner party.

I just ran out of almond butter yesterday, but I just added a little bit more coconut oil and it works and is delicious! I can’t even imagine how good it would be with the almond butter.

These are really, really good. They keep well in the fridge for awhile, too. I cut them into smaller servings and my whole family (3 elementary kids + parents) are enjoying them! Thank you MB!

This is AMAZING! I made this to go on an AIP chocolate cake for my granddaughters and myself. I love recipes that use healthy, whole food ingredients. I could (and did) eat this on a spoon! This has so many possibilities. No one would ever know this wasn’t regular ‘icing’. DEEEElicious! Thank you!

This is everything you could possibly want! Delicious, easy and whole food ingredients.

Addition to my previous message:
I have only just seen the video and see that it is intended to be applied as a glaze on something!
I hadn’t completely read the recipe yesterday and thought it was cubes to eat separately, haha.

I made this last night (exactly according to recipe, I only used raw bourbon vanilla powder) and frozen it in a silicone ice cube form (1 x 1 x 1 inch cubes).
My 5 years old twingirls and I love it, heavenly!!!!!!!!!!!!!

However, it did not turn hard like ice cubes in the freezer, it looked more like toffee cubes after 15 hours freezing (-20 degrees Celsius = -4 degrees Fahrenheit).
I have to remove the cubes with a teaspoon from the ice cube form because they stick, so they don’t come out as nice big cubes (I just got a new freezer 1 week ago, so my freezer works really well).
And after that I still have to scrape the remains out of the ice cube mold with a teaspoon.
But because of that you can eat it straight away from the freezer.
But the heavenly taste makes everything right ;).

Thank you very much for sharing this delicious recipe!

Greetings from the Netherlands.

I made this with creamy almond butter and it’s delicious! I could not get my dates + water to make a smooth paste, so I just added the other ingredients to the food processor and eventually the frosting became smooth. I plan to spread this yumminess on graham crackers.

I’ll never go back to regular icing. Mic drop.

Came out great! I used more nut butter in place of oil!

Delicious and fast. Made it with peanutbutter and a bit of cacao butter.