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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95 votes
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Just wondering if this much dates (brownie plus icing) is ok for a diabetic type 2. Thanks. Btw, this icing rocks the house!

Posted from The Rawtarian's Raw Recipes App

57 votes
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Hi Belinda, I can't speak to your specific dietary needs as it will depend on what else you are eating, but I am glad you think it rocks the house!

:)

100 votes
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Awesome! I plan to use a version of this for a raw birthday cake I'm making. I LOVE cacao - I own a sugar-free chocolate company. I needed this recipe for a quick refresher on frostings. I'm going to cover a cacao/walnut cake with blueberry lemon filling. YUM!

58 votes
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Hi Kenzie, what a fun company to own! Or should I say, a yummy company to own :)

Your cake sounds divine! Especially that filling

143 votes
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I LOVE this recipe! It tastes WAY better than store bought chocolate icing and feels better to be consuming this instead, too :) Using this for my brother's raw birthday cake, thank you soooo much for sharing! I'm also thinking of using this recipe to fill my new chocolate moulds and refrigerate them to make healthy chocolate for my dad. :)

156 votes
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Hi Miranda! So glad you enjoy the icing. It's one of my faves too!

147 votes
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Liking this icing off the spoon as I type!

Posted from The Rawtarian's Raw Recipes App

137 votes
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A sure sign of success!!! Nice work Darcey :)

135 votes
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This was sooooo divine. I used apricot kernel oil as I can't stand the taste of coconut oil and left little bits of date unprocessed for a little texture which was very very nice. More like a pudding instead of an icing...I am feeling rather ill now as I just couldn't stop eating it LOL!

251 votes
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wow brownies and frosting sound so good!!! but i don't have dates :( I need dates!!

171 votes
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Jessica, go get some dates, girl!

200 votes
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hi there I was just wondering if I do not have coconut oil, can I use some other kind of cold pressed oil, like olive oil perhaps?

176 votes
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Hi EB, Definitely not! Coconut oil is totally different. Do not use olive oil, it'll be really gross :)

There is no substitute for coconut oil in this recipe. It's the coconut oil that helps the icing thicken.

196 votes
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OMG! I made the brownies and the chocolate icing, following the recipe to the letter, and it turned out sooooo yummy. I was PMSing and needed some chocolate. Only issue....it wasn't enough! I should've doubled or tripled the recipe. :-)

165 votes
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Hi Rhinda, I usually double this recipe too :)

205 votes
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Okay, so i did it today and it tasted great! Added 3 lil pieces of vanilla bean, but am now really worried I ruined it. I refrigerated it for about 30 mins after blending, now am concerned I might have caused the vanilla bean to mold??? I read on the internet that if you refrigerate it its bad, is my icing ruined or can I proceed to eat it
Thanks in advance, Desirae

176 votes
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Hi Desirae, I think it should be fine! I have never had a negative experience like that with vanilla bean. If it tastes okay and smells okay then I think you are just fine :)

243 votes
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Hi! I did te brownie and the icing recipe, i just can say AMAZiNNG!! Bye bye to the egg,butter recipe! I cant believe in so few steps...
I wonder if you now any way to do raw flan? Its my favorite but too sweet and eggy.

Any way thanks Laura, you are so kind to share this amazing and healthy options...

347 votes
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Hi Maria, my pleasure. So glad you enjoyed :) Interesting that you're requesting a raw flan. That is on my to-do list!!

Top Voted
234 votes
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I've been meaning to make this brownie and frosting recipe for awhile now, and have finally gotten around to making it. Since I have a batch of brownies with frosting in the fridge, I will review both at once here. The frosting has a pleasant mouth feel: creamy and rich, as a frosting should be, yet not cloyingly sweet. I decided that the amount needed for the container of brownies could be successfully halved, which proved to be true. For the 'batter', I used medjool dates and almonds (and other required ingredients). Since I unknowingly had run out of walnuts, and almost rarely think to buy pecans, I therefor went with the raw almonds I had on hand. They processed fine, although I am keen on trying walnuts or pecans in the future to see what the taste and texture difference would be (I imagine more 'buttery'). Using a Cuisinart food processor, the ingredients came together with ease. I let the batter process until it wadded together into a ball. Then I pressed the 'batter' into a small glass Pyrex container. The brownies have been in the fridge for about an hour now, so I decided to cut out a square to consume, even though a few more hours will benefit the consistency of both. So far, they cut out of the container easily and have maintained shape. The brownie looks like a brownie! Dense, semi goey, sweet, rich, and will certainly take care of the "sweet tooth" needs. I still very much enjoy a homemade baked flour brownie, but this is pretty great, too. I made one batch of brownies and cut the recipe by half for the frosting. There was still a small portion of frosting left over, which I contemplate using in a smoothy, but instead brought the container and spatula with me to my desk to enjoy as I write this review. Yum!

211 votes
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Hi Carey, wonderful review with lots of great tips and insights here. Love that you are eating the frosting while writing! :)

39 votes
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Yum - paired it with your Divine Brownies (which I found had a very small yield), they go perfectly together. Found it was difficult to blend, like you warned. Eventually I got a little impatient and left some bits in...couldn't tell the difference after it was cooled. Great reviews all around.

38 votes
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Cool! I usually double the brownies for a perfect fit with this batch of icing. (2x brownie recipe, 1x icing recipe)

37 votes
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YUM.. just made the icing and put on top of refridgerating brownies :):) ( I had to eat the part stuck under the VitaMix blade ;):) 2 more hours??.. :(:( lol

35 votes
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Hi PP! you have my permission to dig in without waiting. Especially because I always do!!

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