This healthy chocolate frosting is rich and creamy and works perfectly on top of some cupcakes or muffins. However, this frosting has a secret – it’s made with dates and prunes! That means that it is also perfectly delicious as a spread on toast or over oats for breakfast or just eaten by the spoonful – but come on, who would do that?
To make this healthy chocolate frosting, you need to soak the dates and prunes in some hot water, so that they break down more and produce a smooth texture for your frosting. Then, you simply blend until smooth with the rest of the ingredients. Presto! A creamy, chocolatey spread that is rich and delicious yet made with healthy stuff.
Boil dates and prunes then leave to soak- this makes your frosting smooth.
Almost done: Add a little nut or seed butter to make extra creamy!
Adding in some nut or seed butter makes it extra creamy and balances out the fruitiness of the dates and prunes. Tahini or Sunflower Seed Butter are good choices to make this nut free for lunchboxes. I’m just thinking now how happy my kids would be to get some of this in their lunch box! It could be a dip for fruit or crackers, or just spread on some flatbreads. Some other tricks up my sleeve with this recipe: a dash of cinnamon also rounds out the fruitiness and means you can use less sweetener. You can’t even really taste it in there, it just adds a toasty background flavour. Cinnamon is one of those warming spices that tricks your brain into thinking what you are eating is sweeter than it is!
If you like the look of those cupcakes in the photos, they are these easy and versatile One-Bowl Vegan Banana Muffins . Swop out flours/oils or you can customise these by adding in different ingredients – variation suggestions in the post.
Here is your Healthy Chocolate Frosting recipe:
- 1 cup (120g) packed dates
- ¾ cup (80g) prunes
- 1 Tbsp olive oil
- ½ cup (125ml) water
- 1 Tbsp maple syrup
- 1 Tbsp vanilla extract
- 3 Tbsp cocoa powder
- ½ tsp cinnamon
- 2 Tbsp nut or seed butter
- pinch salt
- Place the dates, prunes, olive oil and water in a saucepan and heat until boiling. Take off the heat, and cover. Let sit for 10-15 minutes.
- Add everything to a blender with the rest of the ingredients except the nut/seed butter. Blend for 4-5 minutes until a very smooth texture is achieved. Mix in the nut/seed butter.
- Transfer to a jar and store in the fridge until needed.
Tahini or Sunflower Seed Butter are good nut free choices. Any other smooth nut butter works well in this recipe too.
If you are using a no added salt nut/seed butter, I recommend adding ¼ tsp salt to this recipe.
Add an extra Tbsp of maple syrup if it isn't sweet enough for your liking.
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