Vegan Chocolate Frosting

Prep Time

5 minutes

Yields

8 servings

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup coconut oil, melted, still warm, but not hot
  • 1/2 cup pure date syrup
  • 1 teaspoon pure vanilla extract
  • Optional: pinch of sea salt
  • Optional: 1 to 2 teaspoons unsweetened non-dairy milk, room temp (see notes)

Directions

  1. Put the cocoa powder in a medium bowl.
  2. Use a spoon to make a well in the cocoa powder and add the melted, but not hot coconut oil, date syrup, vanilla extract, and pinch of salt to the center of the well of the cocoa powder. Mix until well combined, and smooth. Make sure all of the cocoa powder is incorporated. The frosting should be nice and thick.
  3. Taste the frosting and adjust as needed. You can add a little more date syrup if you want it to be sweeter, but not too much or it will become too thin. (If it gets too thin on you then you can add more cocoa powder.) If it’s too thick, see notes for adding non-dairy milk.
  4. Spread this frosting onto cooled cakes, cupcakes, brownies, etc. Keep in mind that since the base of the frosting is made using coconut oil, the frosting consistency will vary slightly depending on the temperature of your kitchen or other surroundings. If it’s colder then it will stiffen up rather quickly, whereas if it’s warmer it will stay more spreadable a little longer.
  5. The frosting will last for at least 4 days, maybe up to 1 week.

Notes

Recipe adapted from Robust Recipes.

Consistency of this frosting/option to add milk: The consistency of this frosting is very dark chocolate, rich and thick. A little goes a long way. Without the milk it is very similar to the consistency of a traditional ganache. If you want the frosting to be a little bit runnier, then add room temperature alternative milk to the frosting, 1 teaspoon at a time until you reach your desired consistency. Keep in mind that the taste of the frosting is still very dark chocolate, and not on the sweeter side.

Date syrup: If you don’t have or are unfamiliar with date syrup, you can sub maple syrup, however, keep in mind that maple syrup is considered an added sugar (to your daily consumption of added sugars,) whereas date syrup is not.