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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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!

212 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!!

33 votes
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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!

36 votes
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I am sure your refined coconut oil will be just fine :)

37 votes
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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!

39 votes
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lol too cute Buka!

38 votes
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"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?!

35 votes
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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!

40 votes
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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! :)

38 votes
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Hi Kyndra, happy belated bday! Glad you had a successful birthday cake, and a delicious way to use up leftovers. Yum!

33 votes
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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.

29 votes
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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!

35 votes
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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

33 votes
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 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)!

29 votes
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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.

240 votes
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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.

240 votes
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Well said, Carey.

30 votes
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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?

34 votes
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no, sorry

36 votes
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Can you use a food processor to make this instead of a blender?

304 votes
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I used a Cuisinart food processor for making the brownies and frosting. Everything processed perfectly, and quickly.

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