After some experimentation, the result was an incredibly rich, decadent, creamy chocolate frosting that’s secretly made with wholesome ingredients. Just 1 blender, 6 ingredients, and 25 minutes required. Let us show you how it’s done! The base for this frosting is dates + cashew butter. Dates add sweetness and a thick, pillowy texture, while cashew butter adds creaminess and subtle nutty flavor. You’ll want to use a quality cashew butter to avoid ending up with lumpy frosting. See our cashew butter review for brand recommendations. Cocoa (or cacao) powder is added for chocolaty flavor. For more chocolaty flavor with slightly bitter notes, we recommend using cacao powder. Or for less chocolaty flavor but sweeter notes, use cocoa powder. Take your pick (or use a combo of the two)! Then sea salt and vanilla are added for additional flavor, and dairy-free milk thins the mixture slightly to help it blend. You can blend it in either a high-speed blender or a food processor. Use the tamper tool for the blender or scrape down the sides of the food processor as needed to encourage blending. You’re looking for a thick and spreadable texture. Ta-da! It’s really that easy to make homemade vegan chocolate frosting! We hope you love this frosting! It’s:RichChocolateyPerfectly sweetCreamyQuick & easy& Decadent! It’s perfect for topping cakes, brownies, quick breads, and more! Or eat it by the spoonful (it’s that good) — no judgment here.
More Vegan Frosting Recipes
Vegan Chocolate Ganache Frosting Date-Sweetened Chocolate Frosting How to Make Dairy-Free Buttercream Frosting Cashew Buttercream Frosting (2 Ways!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
