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vegan, chocolate, easy, paleo, fruit-sweetened, sweet · November 2, 2016

Healthy Vegan Chocolate Frosting

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Creamy, luxurious frosting with no butter, oil, or sugar. This vegan chocolate frosting is easy to make with only 3 healthy ingredients and a serving of plant-based protein!

Healthy Vegan Chocolate FrostingThis never would’ve happened if it weren’t for that cupcake. This whole out of the ordinary posting on a Wednesday thing, it’s all that little purple-flecked cupcake’s fault. Here’s what happened…

Healthy Vegan Chocolate FrostingHealthy Vegan Chocolate Frosting

My camera memory card was almost full but I tried to shoot a quick frosting-making clip anyways. So naturally it cut off right in the middle. Without the pouring of the almond milk part it was totally unusable footage, so I had to redo it.

Refilming frosting-making leads to extra frosting. Extra frosting calls for cupcake baking to use it up. Freshly frosted cupcakes demand purple sprinkles. Purple sprinkles lead to photogenic cupcakes that I have to take at least 68 shots of because the lighting was just too good not to. So many photos results in at least a 3 or 4 good shots. And 3 or 4 good cupcake shots–well that’s reason enough for a frosting post!

So actually I guess in a way it was my memory card’s fault, wasn’t it? 

Okay but I’m going to stick with the cupcake-was-too-cute story because the formatting-my-memory-card-freaks-me-out-so-I-put-it-off-as-long-as-possible story is just a little too real.

Healthy Vegan Chocolate Frosting

Originally I was just going to tack this creamy, fudgy, fat-free frosting onto tomorrow’s similarly chocolatey recipe, but it’s magically delicious enough to deserve it’s own personal url.

I’ve made date chocolate frosting before, but never like this. Usually I make the entire thing in a blender, which calls for a much higher liquid to dry ingredient ratio. But if you blend the date paste first on it’s own and then do the rest of the mixing by hand, ultra thick and rich but still low fat frosting is a very real possibility. And by possibility I mean thing. And by thing I mean you NEED to try it on a cupcake asap!

Healthy Vegan Chocolate Frosting

To keep this vegan chocolate frosting recipe date-sweetened and refined sugar free, the dry ingredients must all be chocolate powders of some sort. No icing sugar. You could make it with cacao/cocoa powder as the only dry ingredient, but let’s just say that would be one intense frosting! I much prefer to use 50/50 ratio of chocolate protein powder and cacao powder. Or even all chocolate protein powder if you have one that tastes really, really good!

If your protein powder is the kind that is nasty and gritty and only barely edible if buried under 27 other ingredients in a smoothie, then I don’t advise using it in this recipe. I used my go-to: Sprout Living Epic Protein because it’s delish. And since it only has actual real food ingredients and no funky stuff added in, it tastes really good in frosting form! Plus it already contains maca, cinnamon, and a bit of sea salt which all can only make a frosting taste that much better.

Healthy Vegan Chocolate Frosting

That is one of my Everything-Free Vanilla Cupcakes styling the frosting in these photos. Coming tomorrow–a non cupcake fudgy frosting vehicle…

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Healthy Vegan Chocolate Frosting

★★★★★ 5 from 3 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 0 Approximately 1.5 cups 1x
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Ingredients

Scale

Date Paste

  • 1 cup pitted Medjool dates
  • 1/2–2/3 cup water

Frosting

  • 1/4 cup date paste (above)
  • 1/2 cup chocolate protein powder * (I used Sprout Living Chocolate Maca Epic Protein)
  • 3–4 tbsp nondairy milk

Instructions

  1. Blend the ingredients for the date paste in a high speed blender until very smooth. Add just enough water to get it to blend.
  2. Remove 1/4 cup and transfer to a mixing bowl. Put the rest in a jar and keep in the fridge for up to 5 days.
  3. To the mixing bowl, add your dry ingredient(s) and 2-3 tablespoons nondairy milk.
  4. Mix to form a thick but spreadable consistency, adding more nondairy milk if necessary.
  5. Use immediately or keep in the fridge for 2-3 days. It will become harder when refrigerated so it is best to use fresh.

Notes

*Or 1/4 cup chocolate protein powder + 1/4 cup cacao powder, especially if your protein powder has that funky protein powder flavor.

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Healthy Vegan Chocolate Frosting

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In: vegan, chocolate, easy, paleo, fruit-sweetened, sweet · Tagged: fat free, protein, date, low-fat, cupcake, frosting, icing, medjool dates, oil-free, hclf

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Comments

  1. Vivian | stayaliveandcooking says

    November 2, 2016 at 6:51 pm

    I hate it when that happens! Might be a good idea for me to get a second battery, haha. Oh, and do we really need a reason to bake extra cupcakes? I don’t think so, they look delicious!

    Reply
    • Natalie says

      November 2, 2016 at 9:05 pm

      Ha nope no explanation really necessary 😀 I need to get a second battery and memory card too, it would make life much easier. Thanks Vivian!

      Reply
  2. Nisha / @ rainbowplantlife says

    November 2, 2016 at 9:38 pm

    you are a baking genius! love all of your recipes, Natalie!

    Reply
    • Natalie says

      November 3, 2016 at 12:34 am

      Thank you Nisha! And as we both know, a little touch of purple makes everything more appealing 🙂

      Reply
  3. Aimee | Wallflower Kitchen says

    November 2, 2016 at 10:16 pm

    You are a recipe making machine lately, Natalie! How are you doing this??? This looks incredible, as always. Love the simplicity of the recipe too!

    Reply
    • Natalie says

      November 3, 2016 at 12:36 am

      Thank you lovely <3 I do not know where this super productive streak is coming from, but I am taking full advantage of it haha!

      Reply
  4. Jcb says

    November 3, 2016 at 7:31 pm

    I love your recipes and a photo or two are instructive.but scrolling down eight or more similar photos plus text on my slow tablet takes up a lot of time.that could be spent elsewhere. Can you condense?

    Reply
    • Natalie says

      November 3, 2016 at 8:52 pm

      Thanks for the feedback, I can most certainly get carried away with the photos 🙂

      Reply
  5. Jodi says

    November 4, 2016 at 3:16 am

    Can I make it without protein powder, somehow? I don’t have any and I want these right now. 🙂

    Reply
    • Natalie says

      November 4, 2016 at 3:05 pm

      You can try it with all cacao/cocoa powder in place of the protein powder, but it will be very intensely chocolatey. The other option is using half powdered sugar and half cocoa powder if you don’t mind using that.

      Reply
  6. Imogen says

    November 5, 2016 at 11:15 pm

    Instead of the protein powder could you use half cacao powder and half oat flour? Thanks!

    Reply
    • Natalie says

      November 5, 2016 at 11:17 pm

      I am not sure how good oat flour will taste in there, but you can certainly try it!

      Reply
  7. Bernadette says

    April 27, 2017 at 6:07 am

    Looks amazing! Just wondering how long this would last in the fridge?

    ★★★★★

    Reply
    • Natalie says

      April 27, 2017 at 9:59 am

      The texture is best if you use it right after making it, but it can last 2-3 days in the fridge ?

      Reply
  8. Harriet Emily says

    April 29, 2017 at 9:38 am

    Nothing beats chocolate frosting – especially when it’s healthy! Your recipes are always so inspiring Natalie! This looks so delicious <3

    ★★★★★

    Reply
    • Natalie says

      April 30, 2017 at 9:11 am

      Chocolate and healthy together is one of my favorite parts of life? Thanks Harriet!

      Reply
  9. Dafna Golocovsky says

    October 10, 2017 at 5:13 pm

    It looks amazing! I have pure maca powder, no flavor added. Do you stil recommend doing 1/4 maca 1/4 cacao? Wouldn’t it be too strong?

    Reply
    • Natalie says

      October 10, 2017 at 5:15 pm

      That would be too much maca powder if you used straight maca, the protein powder I used has lots of other stuff in it too. I’m not sure how well this will work without the protein powder, that ingredient really helps to thicken it. Perhaps this frosting would be better instead: https://www.feastingonfruit.com/the-best-healthy-chocolate-cupcakes/

      Reply
  10. Dafna says

    October 12, 2017 at 5:56 pm

    Thanks. I combined almond flour, cocoa and a spoon of maca and became great! Not as creamy as the picture though, but added a great flavor and texture to the sweet potato brownies.

    ★★★★★

    Reply
    • Natalie says

      October 12, 2017 at 6:14 pm

      That sounds delicious, I am so happy it worked!

      Reply
  11. Eileen says

    June 14, 2019 at 6:57 am

    Hello , Could you please tell me a suggestion for vanilla frosting not using protein powders
    Thank you

    Reply
    • Natalie says

      June 14, 2019 at 10:37 am

      Sure, this one is my favorite: https://www.feastingonfruit.com/vegan-pumpkin-cake/#tasty-recipes-16466 Just skip the lemon juice if you don’t want it slightly tangy 🙂

      Reply
  12. Sancha says

    March 9, 2021 at 4:37 am

    Hi there,
    Can non dairy milk be swapped for water or kefir?, or something else? Unfortunately it isn´t available in Angola where I live.
    Thank, Sancha

    Reply
    • Natalie says

      March 9, 2021 at 8:18 am

      Sure! Water might make it a bit thin, so I’d try the kefir 🙂

      Reply

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