Healthy Chocolate Frosting

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-chocolate-frosting/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: servings (1 tbsp each)

Calories: 99kcal

Author: Carine Claudepierre

Ingredients

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)

US Customary - Metric

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.

Nutrition