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
- This recipe is very low in Calories, Fat, Carbohydrates, and Sodium.
Amounts per 50 g (2 oz) suggested serving
| Name | Amount | % 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 |
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Comments and Reviews
All
Aliya
Feb 25, 2013
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.
The Rawtarian
Feb 26, 2013
Cool! I usually double the brownies for a perfect fit with this batch of icing. (2x brownie recipe, 1x icing recipe)
PurplePalace55
Feb 17, 2013
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
The Rawtarian
Feb 17, 2013
Hi PP! you have my permission to dig in without waiting. Especially because I always do!!
Tina
Feb 05, 2013
Love this site! I was wondering - Can you use unrefined coconut oil (which I just bought!) rather than the cold-pressed coconut oil you listed? What is the difference? Thanks!
The Rawtarian
Feb 05, 2013
I am sure your refined coconut oil will be just fine :)
Buka
Feb 04, 2013
OMG! Just made this icing and it sent me to heaven! Put most of it on raw almond pulp fudge and licked the rest out of blender like an animal! I'm amazed by the taste!
The Rawtarian
Feb 04, 2013
lol too cute Buka!
Joanna
Jan 28, 2013
"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." Hah! I love that! We all have those days don't we?!
The Rawtarian
Jan 28, 2013
We sure do Joanna! I believe I also said something similar in one of my chia tapioca pudding recipes too. For me, comfort foods need to be creamy and/or chocolatey. And we all have bad days!
Kyndra P.
Jan 27, 2013
Jan 25 was my bday so I made your raw chocolate cake & chocolate icing recipes. Both turn out amazing! Thank you for the recipe posting! As a "secondary use of the left over icing> last week I made pecan butter. Iused to take nutella and peanut butter and use them together as a spread and call it a "reese sandwich" but after realizing how much horrible food I was putting in. This morning I used the homemade pecan butter and raw chocolate icing and its awesome! :)
The Rawtarian
Jan 27, 2013
Hi Kyndra, happy belated bday! Glad you had a successful birthday cake, and a delicious way to use up leftovers. Yum!
Taurmini
Nov 06, 2012
Ok, I made this icing to go with your brownies (as well as your cheesecake) for my daughter's first birthday and people could not stop raving! I changed it up a little bit by doing a bottom layer of the brownie with more nuts so it made a 'crust', then I added the normal brownie on top and did a double layer of frosting for a fudge. It was sooooo good and was plenty for over 60 of us because of the richness of it. My daughter enjoyed her first bites of sweets and I could feel good about what I was feeding her. Annnnd now she's asleep and I'm enjoying a creamy brownie. Sadly the cheesecake got eaten up with not a bite to take home. ;) Thanks for the amazing recipes.
The Rawtarian
Nov 16, 2012
You must have done an awesome job presenting it! Also, you picked two of the BEST recipes to serve to "normal" people :) A job well done Taurmini!
The Smiling Yogi
Nov 02, 2012
Hello,
I'm going to make your raw brownie recipe with this deliciously velvet looking icing (YUMMO).
I have 2 questions...
- How long can i leave this dish sitting in room temperature before serving? I'm from Australia and it's quite warm here this weekend. (it could be up to 2 hours)
- If i do manage to leave this dish fully prepared in a fridge, will it be ok to serve after 2hours??
THANKS :) x
The Rawtarian
Nov 16, 2012
This recipe keeps very well in the fridge, even when iced with icing. You could make this a day or two in advance and it would be fine, as long as you keep it tightly sealed in fridge so that it doesn't start to take on any weird fridge taste.
It should be kept in the fridge at all times. As soon as you take it out of the fridge the icing will start to soften, which is fine for maybe half an hour but then it starts to get messy and not as presentable. Also, it will not keep its shape very well once it starts to warm up.
Hope this helps Smiling Yogi! (great name)!
teresa
Oct 28, 2012
There are so many calories and extremely high sugar in this recipe and the brownies that I don't understand why anyone interested in a healthy lifestyle would eat them. I didn"t think about until after making them how much sugar and fat is in them so I had a small piece and am throwing the rest away.
Carey
Mar 25, 2013
True that this recipe results in high calories, but that is one part of the bigger picture. There is a place for desserts in a healthy lifestyle, and that lifestyle can come in many forms (raw, vegan, omnivore, etc). Since I have zero interest in eliminating treats from my existence, I prefer to make desserts as wholesome, clean, and "healthy" as I can, raw or not. Eliminating or greatly reducing processed food is a significant step towards a healthy lifestyle. Even baking a traditional cookie at home is better than a commercially prepared one. This raw recipe is a fine alternative. Eat wisely.
"..throwing the rest away"- complete waste of resources.
The Rawtarian
Mar 30, 2013
Well said, Carey.
The Rawtarian
Nov 16, 2012
Hi Teresa, I appreciate your feedback. I am curious as to why you made this in the first place! :) And you must also concede that a recipe like this versus a betty crocker canned icing and a flour, sugar, butter cake is preferable, no?
The Rawtarian
Oct 08, 2012
no, sorry
Pam
Oct 04, 2012
Can you use a food processor to make this instead of a blender?
Carey
Mar 25, 2013
I used a Cuisinart food processor for making the brownies and frosting. Everything processed perfectly, and quickly.
The Rawtarian
Mar 30, 2013
I would not be able to make this icing in my food processor. A blender works much better.
Andre
Jun 01, 2016
Thanks for the zero refined sugar frosting. It tasted great.
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