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Chocolate Fudge Icing

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A Whole-Food Plant-Based (WFPB) chocolate fudge icing offers not just delectable flavour but a range of health benefits due to its nutrient-dense components. Dates, a primary ingredient, provide natural sweetness, acting as a healthier alternative to refined sugars. Besides offering a sticky texture that binds the frosting, they’re also fibre-rich, providing digestive benefits. They offer an array of vitamins and minerals, including potassium, magnesium, and vitamin B6, contributing to overall health and well-being.

Raw cacao powder, another critical component, is an unsweetened, unprocessed form of cocoa rich in antioxidants, notably flavonoids, which have been associated with potential heart health benefits and improved blood flow. Its intense chocolate flavour adds depth to the frosting without added refined sugars or artificial flavours. Additionally, including almond nut butter adds creaminess, richness, and healthy fats to the frosting. These natural fats are heart-healthy and can contribute to satiety, making this frosting a more nutritious option than those laden with saturated or trans fats.

In this WFPB frosting, using plant-based milk not only adjusts the consistency and creaminess but also provides an alternative to dairy. Plant-based milk options are often fortified with vitamins and minerals like calcium and vitamin D, which support bone health and overall immune function. Adjusting ingredient ratios can cater to personal tastes while ensuring a nutrient-rich, health-conscious icing suitable for various dietary preferences.

Chocolate Fudge Icing**

Catherine BarclayCatherine Barclay
Chocolate fudge icing is a delectable topping made with wholesome ingredients, featuring Medjool dates for natural sweetness and a sticky texture, offering fibre and various vitamins and minerals. Including raw cacao powder, rich in antioxidants, provides an intense chocolate flavour. At the same time the nut butter, contributes creaminess, richness, and healthy fats to the frosting, ensuring a smooth texture. A small amount of plant-based milk, like almond, soy, or oat milk, might be added to adjust the consistency and creaminess.
Course Sauce
Cuisine American
Calories 992 kcal


  • 1 cup boiling water
  • cup raw cacao powder
  • cups dried dates pitted
  • 3 tbsp almond butter
  • 2 tbsp almond milk
  • ½ tsp vanilla essence


  • Add all ingredients to the blender for 30 seconds, then scrap the sides and keep blending in small increments to get a smooth consistency.
  • Move the mixture to an airtight container and place in the fridge to set.
  • Spread the icing over the chocolate cake and sprinkle with freeze-dried raspberries.


**The exact amounts can be adjusted according to taste and texture preferences. When making this type of icing, it's often best to start with smaller quantities of the additional ingredients (like cacao powder, nut butter, and plant-based milk), gradually adjusting and blending until you reach the desired taste and texture.


Calories: 992kcalCarbohydrates: 191gProtein: 21gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gSodium: 65mgPotassium: 2244mgFiber: 33gSugar: 143gVitamin A: 23IUVitamin C: 1mgCalcium: 333mgIron: 8mg
Keyword chocolate cake, frosting, icing, vegan, wfpb
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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