Two-Ingredient Chocolate Frosting

If you aren’t eating dates, you’re missing out. Seriously, dates are nature’s candy. They’re sweet, rich, caramel in fruit form. They never feel like they’re healthy or even remotely good for me when I eat them because of how sugary sweet they are. But they’re SO good! Nutritious too! They’re an excellent part of a plant-based diet. So let’s use them to our advantage and make a delicious chocolaty two-ingredient frosting sweetened only with dates!

2-ingredient chocolate frosting so rich and creamy you won't even notice it's sweetened by fruit! #fruitsohard #vegan #glutenfree #frosting #chocolate

I drop it into smoothies, frost cupcakesmuffins, and donuts with it, and eat a spoonful of it when I want some healthy chocolate. It’s that good! And I even add it to baked oatmeals instead of maple syrup for a totally fruit-sweetened breakfast. Or I top them (especially my fudgy brownie baked oatmeal) with it for an extra delicious treat in the morning. Why not, right?

2-ingredient chocolate frosting so rich and creamy you won't even notice it's sweetened by fruit! #fruitsohard #vegan #glutenfree #frosting #chocolate

So let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Two-Ingredient Chocolate Frosting
Prep Time
10 mins
Total Time
10 mins
A rich two-ingredient chocolate frosting indulgent enough to satisfy your sweet tooth but healthy enough to top everything with! Sweetened only with dates and free of oil!
Course: Dessert
Cuisine: Vegan | Gluten-Free | Raw
What you'll need:
  • 24 dates, pitted (I use medjool)
  • 3/4 cups water/nondairy milk
  • 1/4 cup cacao powder
What you'll do:
  1. If your dates aren't super sticky, soak them in hot water for 10 minutes, drain, and squeeze them to get some of the water out. Then put them into a high-speed blender (like a Vitamix) and add water/milk, starting with a 1/2 cup and adding as needed to find the right consistency.
  2. Add cacao a little at a time. Blend until a smooth paste forms. Use the tamper or frequently scrape the sides to keep it moving along. It will be thick. You can thin it out with more milk/water, but this is supposed to be frosting, so it should be thick.
  3. Scoop out into a container and store in the fridge for up to 3 weeks.

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