- 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)
- Add pitted dates to a food processor with the “S” blade attached. Pulse until very small bits remain or they form into a ball.
- Add warm water and pulse again until they form a loose paste that appears like caramel, scraping down sides as needed.
- Add cashew butter, cacao powder, vanilla, and sea salt (optional) and pulse again until the mixture is well combined. Scrape down sides.
- 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.
- Use immediately, or if you prefer a firmer frosting, cover and refrigerate at least 1 hour or overnight.
- Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month.