date sweetened chocolate cream cheese frosting

chocolate cream cheese frosting

This date sweetened chocolate cream cheese frosting is the perfect refined-sugar free companion to your favorite cake, cupcake, or my date sweetened chocolate cake!

The tests and re-tests of my date sweetened chocolate cake finally yielded a fool proof recipe but the frosting recipes I was creating were disastrous. I tried making a date sweetened frosting with heavy cream but the cream would invariably curdle whenever I tried combining the dates, unsweetened chocolate and cream.

I finally had the idea to create a cream cheese based chocolate frosting and the result was spectacular. The date sweetened chocolate cake can be rich so the addition of tart cream cheese provided a really nice balance. You can even add the zest of 1 orange to this easy frosting for delicious variety.

Spread this frosting over Kenny’s favorite: date sweetened chocolate cake  or your cupcake recipe of choice!

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date sweetened chocolate frosting

A fruit sweetened cream cheese frosting to top all of your favorites cakes and cupcakes!

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: enough for 1 (2 layer) 9" cake if sides are not frosted

Ingredients

2 8-oz package cream cheese (softened)

10 oz medjool dates (pitted and chopped)

1/2 Cup boiling water

2 oz unsweetened chocolate (melted)

1 Tbsp vanilla

1/4 tsp sea salt

Instructions

Remove the cream cheese from the refrigerator at least 30 minutes before making this recipe. The cream cheese must be softened to allow the dates to combine well.

Place the dates in a large, heat proof bowl and pour the hot water over the dates.

Let the dates sit at room temperature for at least 5 minutes until they are softened.

Grind the dates in a food processor until a paste forms. Add the softened cream cheese, the melted chocolate, the vanilla, and salt.

Blend until the ingredients are fully combined, about 2 minutes. Stop every 20 seconds to scrape down the sides of the food processor with a rubber spatula if necessary.

Spread the frosting over your cooled cake or store in the refrigerator until you’re ready to use it. Let the refrigerated frosting sit at room  temperature for at least 10 minutes so you can easily spread it without tearing your cake.

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