Looking for a quick delicious raw chocolate frosting? The frosting is really what makes this brownie/cake! There are so many variations of frosting's and I liked this one because it is quick to make, to use right away, or store. It's creamy, smooth, and I've even used it for vegan cupcakes and everyone loved it!
Brownie/Mini-cupcake:
1
½ C Pecans
1
C Almonds
¼
C Cocoa
1/8
tsp Sea Salt
12
Medjool Dates
2
T Agave
Blend
the nuts and cocoa together first, then add in the dates and agave and blend until
it’s thick and sticks together. Transfer mixture to an 8x8 dish or scoop (1 T each) into mini-cupcake holders ~Made about 24+ mini's.
Raw Creamy Chocolate Frosting:
20
Medjool Dates (abt 1 cup)
¾
C Water
¼
C Coconut Oil
½
C Cocoa
½
C Honey
Dash
Sea Salt
Soak
the dates in the water about and hour, then transfer all frosting ingredients into the
blender and blend until smooth and there are no more date chunks.
Frost
brownies/cupcakes and chill in the freezer until ready to eat.Enjoy!
*Store any extra frosting in the fridge in an air-tight container for a quick topping to anything. It's great as a chocolate fruit dip as well!
As Brownies
OR as Mini's
