Dec 17, 2014

The Ultimate Vegan Chocolate Frosting!

Holy cupcakes, Batman!

It’s amazing. 
It’s whole food. 
It’s date-sweetened.

It’s oil/butter-free. 
It’s fluffy, creamy, decadent, spreadable, pipe-able … chocolate FROSTING!!!
Get back. Get out. I can’t stand it. FINNNALLLYYYY!!!!!! I’ve been living without cupcakes for way too long. Cupcakes, you say? Watch for some coming to an inbox near you soon… you have subscribed to my email updates, haven’t you? I think I’m in time for some holiday baking with this magical stuff…


  • 1 cup raw cashews, soaked overnight and rinsed.
  • ¾ cup water
  • ½ cup pitted medjool dates
  • ¼ cup non-alkalized cocoa powder
  • 1 tsp vanilla


  1. Blend until smooth, scraping down the sides as needed (it’s thick).
  2. Refrigerate until cold (it must be as cold as possible to pipe).
  3. Spread, pipe, slather or, heck, just go hide somewhere and eat it with a spoon.
Makes about 2 cups. Enjoy!
Healthy trails,

8 responses to “The Ultimate Vegan Chocolate Frosting!”

  1. Oh. My. God. I think a cheer just erupted in the plant-based oil-free universe. Must. Make. Now. Oh shoot, I have to go to work. Ok, must. Make. Later.

  2. Helyn says:

    Haha! Thanks for the cheers, Wendy!

  3. Thank you, thank you, THANK YOU!

  4. Caren says:

    In step 4, you say "go hide somewhere and eat it with a spoon." If I change the recipe slightly, and eat this frosting in the open for everyone to see, will it still be good???

    Love your recipes!

  5. Helyn says:


  6. Helyn says:

    Haha! Thanks, Caren!

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