Total Time 10 minutes
Recipe Yields 18


  • 1 cup tightly packed dates, pitted (measured after pitting // make sure they’re fresh! If dry, soak in warm water for 10 minutes, drain, then add to processor)
  • 1/4 cup warm water
  • 2/3 cup unsalted cashew butter* (raw or roasted // or sub other nut butter, though we haven’t tested and can’t guarantee the results)
  • 1/2 cup cacao or unsweetened cocoa powder
  • 1/2 tsp vanilla extract*
  • 1 pinch sea salt (optional)
  • 2 Tbsp melted coconut oil* (if avoiding oil, sub more water or cashew butter)


  1. Add pitted dates to a food processor with the “S” blade attached. Pulse until very small bits remain or they form into a ball.
  2. Add warm water and pulse again until they form a loose paste that appears like caramel, scraping down sides as needed.
  3. Add cashew butter, cacao powder, vanilla, and sea salt (optional) and pulse again until the mixture is well combined. Scrape down sides.
  4. Add coconut oil and mix again until a smooth paste forms (see photo) — it should be thick but spreadable like frosting! If chunky or dry, add more oil as needed.
  5. Use immediately, or if you prefer a firmer frosting, cover and refrigerate at least 1 hour or overnight.
  6. Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month.


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