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
Scully129
Oct 05, 2013
Is cold-pressed coconut oil different to the 'regular' coconut oil in your raw superfood brownie recipe? I make the brownies on a weekly basis to pack into my kid's school lunches.... if they last that long :-)
The Rawtarian
Oct 06, 2013
Hi Scully, nope, they are the same :) I really just use 1 type of coconut oil (cold pressed coconut oil) but sometimes I get lazy and just call it coconut oil : )
TinaPushkin
Oct 02, 2013
I made this for friends today, substituting cocoa with carob in the cake as well as icing. It was superb, thank you!!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Oct 06, 2013
Hi Tina, Yum! How did your friends like it?
Ema
Sep 24, 2013
Ema's Review
Raw chocolate icing
I've just made this one and it tastes so good! Thank you for this recipe!
The Rawtarian
Oct 06, 2013
My pleasure Ema, so glad it turned out well for you :)
Valerie
Sep 14, 2013
I LOVE your brownie and fruit dip. Could this be used as a chocolate dip for fruit?
The Rawtarian
Sep 14, 2013
Sure thing, Valerie! nomnomnom #chocolatedip
Katie Bateman
Aug 10, 2013
Is this thick enough to stand up a room temperature on a cake? I'm just worried it will slide away....
The Rawtarian
Sep 23, 2013
Hi Katie,
It will melt somewhat for sure. Best to keep the whole cake in the fridge for as long as possible.
cj
Jul 02, 2013
cj's Review
Raw chocolate icing
Simply delicious! Only half of this made it onto the brownies - the other half went straight from the blender jar to our mouths!!
The Rawtarian
Jul 09, 2013
CJ - I can't say that I am surprised because that is exactly what happens in my house lol. Every time!!!!!!!
Belinda
Jun 27, 2013
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
The Rawtarian
Jul 08, 2013
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!
:)
Kenzie (Chocholistic)
Jun 18, 2013
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!
The Rawtarian
Jul 08, 2013
Hi Kenzie, what a fun company to own! Or should I say, a yummy company to own :)
Your cake sounds divine! Especially that filling
Miranda
May 25, 2013
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. :)
The Rawtarian
May 26, 2013
Hi Miranda! So glad you enjoy the icing. It's one of my faves too!
Darcey
May 16, 2013
Liking this icing off the spoon as I type!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
May 16, 2013
A sure sign of success!!! Nice work Darcey :)
Cassandra
May 12, 2013
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!
Jessica
Apr 25, 2013
wow brownies and frosting sound so good!!! but i don't have dates :( I need dates!!
The Rawtarian
Apr 28, 2013
Jessica, go get some dates, girl!
EB
Apr 16, 2013
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?
The Rawtarian
Apr 20, 2013
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.
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