Step 1

Soak dates in warm water for 15 minutes, then drain.

Step 2

Add pitted dates to a high-speed blender or food processor with the “S” blade attached. Then add cashew butter, cacao or cocoa powder, salt, vanilla, and dairy-free milk, starting with the lesser amount.

Step 3

Blend until a creamy frosting texture is achieved, scraping down sides as needed and using the tamper if blending. Add more dairy-free milk as needed to encourage blending. NOTE: Be careful not to add too much as it can make the frosting too runny.

Step 4

The texture should be thick and spreadable like frosting! If chunky or too sticky, add dairy-free milk as needed. If too thin, add more soaked dates, cashew butter, or cocoa or cacao powder to thicken.

Step 5

Use immediately. Or, if you prefer a firmer frosting, cover and refrigerate at least 1 hour or overnight. You can freeze if you’re in a hurry. Perfect for frosting cakes, brownies, cupcakes, and more!

Step 6

Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month.