Vegan Chocolate Frosting (Oil Free)
Vegan Chocolate Frosting (Oil Free)
Ingredients
- 2 cups date Pitted
- ½ cup cashew butter Or sub another nut or seed butter, such as peanut butter
- ½ cup cocoa powder
- ⅛ tsp salt
- ⅛ tsp pure vanilla extract
- ¼ cup almond milk
Instructions
- Soak dates in warm water for 15 minutes, then drain.2 cups date
- Add pitted dates to a high-speed blender or food processor with the “S” blade attached. Then add cashew butter, cocoa powder, salt, vanilla, and almond milk, starting with the lesser amount.½ cup cashew butter, ½ cup cocoa powder, ⅛ tsp salt, ⅛ tsp pure vanilla extract, ¼ cup almond milk
- Blend until a creamy frosting texture is achieved, scraping down sides as needed and using the tamper if blending. Add more almond milk as needed to encourage blending. NOTE: Be careful not to add too much as it can make the frosting too runny.
- The texture should be thick and spreadable like frosting! If chunky or too sticky, add almond milk as needed. If too thin, add more soaked dates, cashew butter, or cacao powder to thicken.
- Use immediately. Or, if you prefer a firmer frosting, cover and refrigerate at least 1 hour or overnight. You can freeze if you’re in a hurry. Perfect for frosting cakes, brownies, cupcakes, and more!
- Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month.
Video
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Nutrition Per Serving
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