Brownies topped with creamy Vegan Chocolate Frosting made with dates
5 from 9 votes

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
Prep Time 10 minutes
Total Time 10 minutes
Servings: 18 (2-Tbsp servings)
Category: Dessert
Cuisine: Dessert, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 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)


  1. Add pitted dates to a food processor with the “S” blade attached. Pulse until very small bits remain or they form into a ball.
  2. Add warm water and pulse again until they form a loose paste that appears like caramel, scraping down sides as needed.

  3. Add cashew butter, cacao powder, vanilla, and sea salt (optional) and pulse again until the mixture is well combined. Scrape down sides.

  4. 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.

  5. Use immediately, or if you prefer a firmer frosting, cover and refrigerate at least 1 hour or overnight.

  6. Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month.


*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 Per Serving (1 of 18 two-tablespoon servings)