Date sweetened cashew frosting is a deliciously sugar-free and vegan treat. It is also packed full of protein, fiber, vitamins and mincerals. Best of all, it can be made thick enough to pipe onto cupcakes or thinned for a glaze for coffee cakes.
Have you ever made frosting and been shocked by the amount of sugar required? It’s why I always failed at frosting cakes… I just couldn’t stomach putting 3 cups of icing sugar into anything. So I started playing around with using Medjool dates to sweeten and thicken frosting. And I’m pretty happy with the results.
Dates provide a caramelly sweetness that is perfect with cinnamon buns, chocolate cake or an apple coffee cake. I also serve it as an afterschool snack.
I’ll admit that I’m not a big fan of sweet treats. Here’s why I don’t mind serving date-sweetened cashew frosting to my kids:
- Cashews are high in healthy fats, fibre and protein.
- While dates do contain a lot of natural sugars, they are also high in fibre, vitamins and minerals.
- Best of all, I usually use cultured cashews, so the frosting is also a good source of probiotics!
For a quick and easy frosting, simply soak the cashews for 2 hours as described in the recipe. However, if you have a bit of extra time, I recommend making a batch of thick cashew yogurt for the frosting.
Here’s a few ways that cultured cashews improve this recipe:
- Cultured cashews add a tangy flavour, similar to that of cream cheese. It is perfect for carrot cake or sourdough cinnamon buns.
- It’s a great source of probiotic goodness. If you add a bit of extra water, this frosting recipe turns into a naturally sweetened vegan yogurt or dip.
- Cultured cashew frosting makes a healthy after-school snack. Serve it as a dip for apple slices or as a bagel spread.
Date Sweetened Cashew Frosting
This date sweetened cashew frosting can be thick enough for frosting a cake or a thin coffeecake glaze. Since it’s sugar-free, it’s also a healthy afterschool snack. Serve it as a dip for apples or spread on bagels.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1x
- Category: Dessert
- Method: Fermented
- Cuisine: Sugar-free
- Diet: Vegan
- 1 cup of raw cashew
- 2 cups water for soaking the cashews
- 10 large Medjool dates, pits removed
- 1 tsp vanilla extract
- 1/2 cup of water for frosting, more as needed.
- Cover the cashews in water and soak for 2 hours.
- Grind the cashews in a blender using as little water as possible so that you have a thick cashew cream.
- If you want to culture the cashews at this point, for a cream cheese-like flavour follow my recipe for making cultured cashew yogurt. Otherwise, continue with the rest of the frosting recipe.
- Add the dates and vanilla extract to the blender and continue to grind. Add as much water as needed to ensure that you end up with a smooth consistency. Keep it thick for frosting, or add a bit more water to make a glaze.
- Store in the refrigerator and use within a week.
- I only have an ordinary blender so my cashews aren’t super smooth. I secretly covet a Blendtec or a Vitamix (affiliate links), which would make a super smooth cashew frosting.
- This frosting really isn’t very sweet. Feel free to sweeten it with 1/4 cup to 1/2 cup of vegan icing sugar (affiliate link).