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**
- 1 cup boiling water
- ⅓ cup raw cacao powder
- 1½ 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.