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Chocolate Icing

The challenge of chocolate icings is to find a recipe that holds up at room temperature (or up to 27°C, which is when coconut oil tends to melt). This recipe does that!

chocolate icing cupcake

You can create beautiful decorations using a piping bag, to give your cakes & desserts a cheffy look. This recipe goes particularly well with Chocolate Walnut Brownies.

vegan & sugar free 👨‍🍳

Chocolate Icing

As with any cake recipe, it's useful to assemble the wet & dry ingredients separately at first. The vegan egg replacement comes from the gel produced by hydrating ground flax (or linseed).

Prep : 10 min Baking : 0 min Total : 10 min Lasts : 1 week Makes : 3 cups

What you'll need:

  • high-powered food processor/blender

  • spatula

  • glass jar/Tupperware container


  • 1 cup (200g) coconut oil, room temperature

  • 1 cup (280g) Medjool dates, pitted

  • 1 tsp vanilla paste (or 2 tsp vanilla essense)

  • ⅔ cup (160ml) plant-based milk

  • pinch Himalayan salt

  • ⅔ cup (110g) cacao powder


  1. Place coconut oil, dates, vanilla and milk in a high-powered blender/food processor and blend until smooth and no date pieces are visible.

  2. Add the salt and cacao powder and blend again until combined, for approx 10 seconds.

  3. The icing will be slightly warm, but can either be used immediately or stored in fridge until ready for use. Scrape from the blender/food processor using a spatula into your jar/Tupperware.

  4. When ready to use, ensure you take it out of the fridge to soften a little before decorating.


  • Any plant-based milk will work in this recipe - or water!

  • Adding spices work very well in this recipe (chilli, cinnamon, cardamom)

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