Once in a while it hits me… the craving for a slice of chocolate cake =) I’ve always been crazy for chocolate cake. And believe it or not, I think the cakes I make now (that I’m gluten-free) are even better than the ones I use to eat many years ago.
As it usually goes with my new recipes, I was standing in my kitchen when the idea just popped into my head: chocolate date frosting! Oh, yeah. It’s out of this world. =)
Chocolate Date Frosting
Add to food processor:
1.5 cup pitted dates (soaked overnight if they are dry)
3/4 cup plain cashews
Begin to puree. While pureeing gradually add:
1.5 cup coconut milk
Puree till creamy and smooth.
1/8 tsp sea salt
1 tsp vanilla extract
1.5 tbsp arrowroot flour
1/3 cup coconut oil, liquified
1/2 cup cocoa powder
Puree till creamy and smooth. Taste, and add more cocoa if necessary. Freeze for about half an hour or refrigerate till cool.
Makes enough for one single layer cake. Double for a layered cake.