Recipe Directions

  • 1. Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit.
  • 2. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly.
  • 3. Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren't actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.
  • 4. You'll know it's ready if there are no bits of dates and all you can taste is velvety chocolate goodness.
  • 5. This raw chocolate icing is ready to use as soon as you pour it out of the blender.

The Rawtarian's Thoughts

By The Rawtarian

Raw chocolate icing... I am having difficulty understanding how the combination of four basic ingredients could taste so divine.

I mean, this raw chocolate icing only contains dates, cacao, coconut oil and water. Sounds boring, right? It must just taste like pasty dates, right?

Wrong! This tastes like raw chocolate icing that you'd get at some high-brow raw vegan restaurant. It has a smooth, chocolatey, velvety texture and sweet, chocolatey mousse-like taste. Plus, it's really easy to work with and spread.

I was inspired to whip up a batch of raw chocolate icing to go on top of my raw brownies. Yeah, the combination of those raw brownies and this icing is pretty much heavenly. This raw chocolate icing has a very handy consistency--it's a lot like mousse when kept in the fridge.

It's a great raw vegan icing for cakes, brownies and the like! Iced cakes or brownies should be kept in the refrigerator.

This raw chocolate icing could also double as a raw pudding if you were feeling sad and needed to eat some chocolate out of a bowl with a spoon to make yourself feel better. :)

Recipe Photos

Nutrition Facts

Nutritional score: 88 out of 100
  • This recipe is very low in Calories, Fat, Carbohydrates, and Sodium.

Amounts per 50 g (2 oz) suggested serving

NameAmount% Daily
Calories 117 5 %
Protein 0.98 g 2 %
Fat 7 g 9 %
Carbohydrates 15 g 5 %
Dietary Fiber 2.4 g 7 %
Sugars 12 g
Calcium 11 mg 1 %
Iron 0.56 mg 4 %
Sodium 1.6 mg
Source: USDA

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Comments and Reviews

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55 votes
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avocado could probably be a good alternative to coconut oil in this recipe, and it wouldn't add any peculiar flavor. I make avocado-based raw icings for brownies, and they work really well. Just a thought.

40 votes
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Great tip, Siobhan. It's comments like yours that make this place great.

xox

40 votes
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Hi Annabelle - thanks for your review - next time you could try cutting the coconut oil in half, that might do the trick!

39 votes
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Hi just wandering what type of dates are we talking about fresh or packet
Thank you

Posted from The Rawtarian's Raw Recipes App

42 votes
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Hi Liz, fresh is best but I've made it with both. If you are using packaged dates you may want to soak them for a few minutes beforehand if your blender is crappy

42 votes
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I am trying this tonight! :) I am so excited for an icing that does not contain heaps of sugar and butter!

40 votes
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Hi Ceara! Glad to have you here. If you make it, let me know what you think!

45 votes
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Can't wait to try this! Thanks for the simplicity yet genius!

36 votes
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Glad to have you here, Darlene :) xox

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Alex's Review

Raw chocolate icing
5
5 out of 5

Thank you, my friends and family liked it!!!!!

40 votes
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Awesome Alex - what did you eat it with?

41 votes
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I made this with a bit of raw honey and 1/2 a cup of cashews (still a bit chunky for texture) to have with fruit slices and my family could not believe the flavor. They could not get enough of it. Thanks heaps for all the inspiration:)

34 votes
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My pleasure Kyle. Sounds like you took the inspiration and ran with it. Love it!

46 votes
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Is cold-pressed coconut oil different to the 'regular' coconut oil in your raw superfood brownie recipe? I make the brownies on a weekly basis to pack into my kid's school lunches.... if they last that long :-)

47 votes
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Hi Scully, nope, they are the same :) I really just use 1 type of coconut oil (cold pressed coconut oil) but sometimes I get lazy and just call it coconut oil : )

53 votes
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I made this for friends today, substituting cocoa with carob in the cake as well as icing. It was superb, thank you!!

Posted from The Rawtarian's Raw Recipes App

51 votes
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Hi Tina, Yum! How did your friends like it?

65 votes
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Ema's Review

Raw chocolate icing
5
5 out of 5

I've just made this one and it tastes so good! Thank you for this recipe!

55 votes
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My pleasure Ema, so glad it turned out well for you :)

69 votes
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I LOVE your brownie and fruit dip. Could this be used as a chocolate dip for fruit?

66 votes
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Sure thing, Valerie! nomnomnom #chocolatedip

61 votes
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Is this thick enough to stand up a room temperature on a cake? I'm just worried it will slide away....

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Hi Katie,

It will melt somewhat for sure. Best to keep the whole cake in the fridge for as long as possible.

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cj's Review

Raw chocolate icing
5
5 out of 5

Simply delicious! Only half of this made it onto the brownies - the other half went straight from the blender jar to our mouths!!

66 votes
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CJ - I can't say that I am surprised because that is exactly what happens in my house lol. Every time!!!!!!!

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