Rawtarian's Chocolate Icing

In this video, The Rawtarian shows you how to make chocolate icing in your blender.

This is a six-minute tutorial showing you how to make raw chocolate icing using dates, cacao, water and coconut oil.  A blender is required for this recipe.

Full recipe and written instructions on how to make this raw chocolate icing recipe here!

Video Transcript

Hi. I’m Laura-Jane, The Rawtarian, from therawtarian.com where I make simple satisfying raw food recipes and today, I’m going to be showing you how to make my go-to raw chocolate icing, which you can use to ice brownies or cakes or anything else that needs icing, or you can lick it off the spoon if you’re having a bad day.

So all we’re really needing here is we’re going to need a blender. Ideally, it’s going to be a high speed blender which just means it’s super strong and it can blend harder things like dates.

Here, what I do have is 1 cup of dates, and it’s been soaking not for very long like 20 minutes in ¾ of a cup of water. And we need both of those ingredients. So a cup of dates and ¾ of a cup of water. The reason I mix them together is to soften the dates, especially if your blender is kind of crappy. You might want to just soak them a little while you’re getting everything else ready.

Then we have a ¼ cup of raw cacao powder or cocoa powder. It’s unsweetened. We also have a critical ingredient for this recipe: coconut oil. The reason it’s critical is because what the coconut oil is going to do is it’s going to solidify when it’s cold. So generally when you use this icing, you have your cake or, in this case, I’m using a brownie, a batch of raw brownies that I just made, but what you’re gonna want to do is ice the thing and then pop it in the fridge so that it can solidify. So it is coconut oil and it’s mandatory. No, you cannot use olive oil. There’s no substitute. It’s coconut oil or bust.

So super easy recipe just like most of mine. I try to keep them easy. All we’re gonna do is combine everything in the blender, blend it up, and we’re done.

I know this is kind of a wide bowl for getting in here. Wish me luck. Oh dear. We did it.

So again, that’s our 1 cup of dates with ¾ cup of water. This is the ¼ cup of cacao powder. You could use carob if you don’t do cacao. But if you do carob, not to confuse you, but if you are using carob, you want to use a little more carob because carob has a weaker flavor than cacao or cocoa powder. That’s everything. This could be a scary, hairy ride depending on how everything goes, but really we’re just blending it up.

Sometimes, it can be a bit of a brat when blending. So we’re going to start real slow and see how it goes.

Not bad. Increasing it. High.

That was easy, and I think it was easy because I did pre-soak those dates not for very long. Maybe 20 minutes. And they were quite hard. So you don’t have to do that but it can make the blending aspect easier.

So I don’t know if you can see inside my blender. Chocolaty goodness! Let’s just get this.

So really, our icing is ready. Let me just pour a little bit in here to show you what the texture is like. So again, it’s going to solidify more when it’s in the fridge. That’s just to show you a little bit of it. Flavor. It—okay. I know what you’re thinking. You don’t like the flavor of dates and therefore you won’t like this. It doesn’t taste like dates. It tastes like chocolate. Much like when you make a cake with eggs, you don’t like eggs. You don’t really care because it doesn’t taste like eggs, not that I eat eggs, but delicious.

But really, our icing is done and you could just stop watching here if you like. I had previously in another video just made raw brownies. They’re really easy too if you have a food processor, and the reason I made that icing right now is to ice the brownies, and it’s easy obviously because I made it in this really simple pan.

So you would just pop it on. Now if you are—if you have already made these brownies, I frequently will double the batter of the brownies to go with this larger batch of icing. So it’s a bit icing heavy with a single batch.

But yes! There it is! And it will—it’s not going to get like firm, firm in the fridge but it’s going to be really be nice so that you can cut it easily and that our raw chocolate icing.

I’m not really going to spend the time to ice this right now because you don’t need to watch that. You know how to ice a cake. But yeah, this would work too if you have a cake like on a fancy cake plate that’s elevated. You could ice it for sure.

And the last thing I would say is I’m Laura-Jane, The Rawtarian, from therawtarian.com. I make simple, satisfying raw food recipes at my website, and I would love for you to join me there. My main motto of my shtick is that I only post very tasty, delicious recipes that work out really well and that tend to have a lot of wiggle room so that you can’t really screw them up. So it’s great if you’re just starting with raw food. And thank you so much for watching me. Come visit me at therawtarian.com and enjoy your raw adventure.