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

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Date-sweetened Vegan Chocolate Frosting spread onto brownie squares

Friends, behold: Creamy, rich, vegan (secretly healthy) chocolate frosting that’s sweetened entirely with dates and is SO easy to make!

Dreams do come true. Let me show you how it’s done!

Blue and white tile with ingredients for making our Healthier Vegan Chocolate Frosting recipe

This 5-ingredient frosting is made in about 10 minutes entirely in the food processor!

Start by blending pitted dates until small bits remain, a ball forms, or it gets creamy (this will depend on how fresh your dates are).

Then add warm water and blend into a loose paste.

Food processor filled with ingredients for making our Vegan Chocolate Frosting recipe

Next, add your cashew butter, cacao powder, vanilla, and salt (optional) and blend until creamy.

And last but not least, melted coconut oil adds even more creaminess so the frosting becomes more spreadable. It also helps it firm up a bit more when refrigerated.

Hubba.

Fresh homemade Vegan Chocolate Frosting in a food processor

That’s it! Healthier chocolate frosting in 10 minutes flat. And with real, whole food ingredients!

Spoon in a bowl of gluten-free Vegan Chocolate FrostingBrownies frosted with Vegan Chocolate Frosting beside the dates, cacao powder, and cashew butter used to make it

We hope you LOVE this frosting! It’s:

Creamy
Rich
Spreadable
Naturally sweetened
Easy to make
& Incredibly delicious

This would make the perfect topper for things like our No Bake Brownies (pictured below), Fudgy Vegan GF Brownie Cookies, Best Vegan Gluten-Free Chocolate Cupcakes, Vegan GF Vanilla Cake, and more!

Check out our other easy frosting recipes: Easy Vegan Cream Cheese Frosting, How to Make Dairy-Free Buttercream Frosting, How to Make Vegan Chocolate Ganache Frosting, and Vegan Cashew Buttercream Frosting.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Tray with two gluten-free brownies frosted with Vegan Chocolate Frosting

Date-Sweetened Chocolate Frosting

Creamy, rich vegan chocolate frosting made with 5 simple ingredients! Naturally sweetened with dates, infused with nut butter, and perfect for both raw and baked desserts!
Author Minimalist Baker
Print
Brownies topped with creamy Vegan Chocolate Frosting made with dates
5 from 14 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 18 (2-Tbsp servings)
Course Dessert
Cuisine Dessert, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 1 cup tightly packed dates, pitted (measured after pitting // make sure they're fresh! If dry, soak in warm water for 10 minutes, drain, then add to processor)
  • 1/4 cup warm water
  • 2/3 cup unsalted cashew butter* (raw or roasted // or sub other nut butter, though we haven’t tested and can’t guarantee the results)
  • 1/2 cup cacao or unsweetened cocoa powder
  • 1/2 tsp vanilla extract*
  • 1 pinch sea salt (optional)
  • 2 Tbsp melted coconut oil* (if avoiding oil, sub more water or cashew butter)

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.

Video

Notes

*Recipe as written yields ~2 ¼ cups frosting.
*If seeking a raw version, omit the vanilla extract and ensure your cashew butter, cacao powder, and coconut oil are raw.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 18 servings)

Serving: 1 two-tablespoon servings Calories: 119 Carbohydrates: 15 g Protein: 2.4 g Fat: 6.5 g Saturated Fat: 2.2 g Sodium: 1.6 mg Potassium: 193 mg Fiber: 1.6 g Sugar: 10.3 g

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  1. Dinka says

    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 :)

  2. Dinka says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Dinka. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Brenda says

    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!

  4. Vicky says

    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!

  5. Georgia says

    Dana,
    I tried to make this BEAUTIFUL frosting but mine turned out to be a very oily kind of dough. Not at all spreadable. Do you know what I could have done wrong? I’m hoping to troubleshoot because I have some chocolate beet donuts that could use a healthy chocolate frosting :)
    Thanks!

  6. Ellie L. says

    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.

  7. Rachel Zierzow says

    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.

  8. Grace says

    Hi Dana, planning on making this frosting in a few days. I’m only finding salted cashew butter at my local store. Will that work if the additional salt is omitted? Or will it still be too salty? Thanks!

  9. Rosie says

    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.

  10. Kendra says

    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.

  11. Erin says

    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!

  12. Teresa says

    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!

  13. Jessica says

    I have a bottle of date paste. How many cups of paste goes the water/dates make so I can sub the pre made stuff? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you’re packing it tightly it should be nearly the same. However because paste is more compact so start with less and work your way up!

  14. Savitri says

    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.

  15. Savitri says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How lovely! Yes, dates don’t really freeze (they’re cool like that!) so they won’t get rock hard. Glad you enjoyed the recipe!

  16. Marci says

    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.

  17. Emaleigh Downey says

    Have been wondering what to do with my dates! Just happened to also pull brownies out of the oven… Guess these are going to become frosted brownies!!!!

  18. Lisa says

    Is it possible to make this in a nut-free version? I am wondering about trying this same recipe, but subbing vegan & nut-free butter in place of the cashew butter? Thank you!

  19. Nathalie says

    This looks delicious. Those photos are stunning! Love them.
    Gonna try this recipe soon, I’m weak for brownies.

  20. Candace McKinley says

    I am so excited to try this! I was looking for a vegan frosting what didn’t use sugar and a processed butter.