• Prep-time: / Ready In:
  • Makes 1 cup
  • Serving size: 2 Tbsp.
  • Print/save recipe

This frosting goes great on Double Chocolate Cupcakes, but once you get a taste of how delicious it is, you’ll find lots of places to use it.

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By Isa Chandra Moskowitz,

Ingredients

  • 1 cup boiling water
  • ⅓ cup unsweetened cocoa powder
  • 1½ cups dried, pitted dates, tough ends removed
  • 1 tablespoon brown rice syrup
  • Pinch salt
  • ½ teaspoon pure vanilla extract

Instructions

  • Put the boiling water and cocoa powder in a blender. Blend on high speed for about 30 seconds, or until the mixture is relatively smooth. Scrape down the sides of the blender. Be careful not to let steam build up.
  • Add the dates, brown rice syrup, and salt to the blender. Blend until smooth, stopping occasionally to scrape down the sides of the blender with a spatula to make sure all the ingredients are incorporated. Add the vanilla and blend until combined.
  • Transfer the mixture to an airtight container. Let chill completely, for at least 3 hours, until it becomes firm and spreadable.

    Note: Spread the frosting onto cooled cupcakes with the back of a spoon or an offset spatula. You can also pipe the frosting with a pastry bag fitted with a wide metal tip.
Nutritional Information:

Per serving (2 Tbsp.): 98 calories, 24 g carbohydrates, 1.4 g protein, 0.4 g total fat, 0 g saturated fat, 0 g cholesterol, 17 mg sodium, 2.9 g fiber, 19 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (3)

(5 from 2 votes)

Recipe Rating

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Irina

This is the best chocolate frosting!! My children and husband love it!!! Thank you so much for this amazing recipe!

Samantha

Can I use fresh dates instead of dried?

Stephanie

The highest compliments from my five year old niece who dives face first into all frosted cupcakes & gives this chocolate frosting a hearty two thumbs up!

About the Author

Headshot of Isa Chandra Moskowitz

About the Author

Isa Chandra Moskowitz

Isa Chandra Moskowitz has been cooking up a vegan storm for decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.
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