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