This Healthy Chocolate Frosting is a simple and super natural frosting recipe made with no icing sugar and no butter but rich in chocolate taste, high in fiber, protein, and healthy fats.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Healthy Chocolate Frosting

This Healthy Chocolate Frosting is a simple and super natural frosting recipe made with no icing sugar and no butter but rich in chocolate taste, high in fiber, protein, and healthy fats.

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Prep Time: 10

Total Time: 10

Course: Dessert

Cuisine: American

Servings: 16 servings (1 tbsp each)

Calories: 99 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 8 Medjool Dates - – fresh, pitted (note 1)
▢ ½ cup Almond Milk - (note 2)
▢ ¾ cup Dark Chocolate Chips - (note 3)
▢ 3 tablespoons Almond Butter - (note 4)
▢ 1 tablespoon Unsweetened Cocoa Powder - (note 5)

Instructions

Pit the dates, place them in a saucepan with almond milk, dark chocolate chips, and almond butter.
Bring the pan over medium heat, and use a rubber spatula to stir the ingredients together until the chocolate melt and form a shiny chocolate mixture around the date.
Remove from the heat, cover, and keep the date for 2 minutes in the warm mixture to soften.
Pour the mixture into a food processor. Add the cocoa powder and blend on high speed to form a thick and sticky frosting. You will see bits and pieces of dates, scrape down the sides of the bowl with a rubber spatula, blend again, and repeat these steps 3-4 times until the mixture is shiny and smooth. You will always have some dates pieces, that's normal.
If you like blend in a piece of salt, or a teaspoon of vanilla extract for a boost of flavors.
This frosting frosts a 9-inch cake or 12 cupcakes, it won't pipe!

Notes

Note 1: Use fresh Medjool dates that are not dry for best results. Don’t use other varieties they won’t make a creamy frosting.

Note 2: You can also use soy milk, oat milk, or cashew milk.

Note 3: Any chocolate chips work. For low-sugar frosting, use 85% or sugar-free chocolate chips. I love 70% or semi-sweet chocolate chips for a sweeter frosting.

Note 4: You can also use peanut butter, sunflower seed butter, or any other nut and seed butter you love.

Storage: Store in an airtight container in the fridge for up to 7 days.

Use: This frosting cover a 9-inch cake or 12 cupcakes. It doesn’t pipe and stays flat, and must be spread by the spoon on top of your baked goods.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 5 simple ingredients to make this recipe. Here’s how to pick and swap them.

Ingredients for Healthy Chocolate Frosting

Medjool Dates – These fresh, pitted dates are the primary sweetener and provide the thick, creamy texture for the frosting.
Almond Milk – This adds the necessary liquid to help blend the frosting ingredients. Soy milk, oat milk, or cashew milk also work wonderfully.
Dark Chocolate Chips – These are essential for the rich chocolate flavor and contribute to the frosting’s smooth consistency. You can use any type of chocolate chips you like; for a less sweet frosting, try 85% or sugar-free chocolate chips. For a sweeter frosting, 70% or semi-sweet chocolate chips are great choices.
Almond Butter – This adds healthy fats, contributes to the creaminess, and provides a lovely richness to the frosting. Peanut butter, sunflower seed butter, or any other nut or seed butter you enjoy are also good options.
Unsweetened Cocoa Powder – This amplifies the chocolate flavor, making the frosting even more decadent.

How to Make Healthy Chocolate Frosting

This recipe is super simple to whip up, here are pictures of the key steps.

Healthy Chocolate Frosting ingredients in a saucepan.

Ingredients in the saucepan.

Stirring the Healthy Chocolate Frosting in a pan.

Melted chocolate and dates in sauce.

Healthy Chocolate Frosting ingredients in a food processor.

Chocolate mixture and cocoa powder in food processor.

Spoon in the Healthy Chocolate Frosting.

Frosting ready to spread!

Carine’s Tips

Let me share a few more tips for a perfect healthy frosting.

Fresh Dates are Key – For the creamiest frosting, always use fresh Medjool dates that are not dry. They will blend much more smoothly than other varieties.
Soften Dates Properly – After melting the chocolate and other ingredients, be sure to keep the dates in the warm mixture for at least 2 minutes. This crucial step softens them, making them much easier to blend into a silky-smooth frosting.
Blend Until Smooth – When processing the frosting, don’t rush! Scrape down the sides of the food processor bowl multiple times and continue blending until the mixture is as shiny and smooth as possible. It’s normal to have tiny bits of dates remaining, but thorough blending helps.
Flavor Boosts – For an extra layer of flavor, try blending in a tiny pinch of salt or a teaspoon of vanilla extract with the cocoa powder. These small additions can really enhance the chocolate taste.
Spreading Consistency – This particular frosting is wonderful for spreading generously with a spoon or spatula on cakes and cupcakes. Keep in mind that it’s designed to be a softer, more natural frosting, so it won’t hold piped shapes like traditional icing.
Control Sweetness – If you’re looking to reduce the sugar content, opt for darker chocolate chips like 70% or 85% cocoa. They provide a rich chocolate flavor without as much added sweetness.