A yummy chocolatey "buttercream" - perfect to use on the Beetroot Cacao brownies (not that they really need anything extra)! This recipe will make enough icing to generously spread on one 18-20cm brownie slab.
Refined sugar free, GF, DF, nut free, and vegan
260g (around 1 1/2 Cups) dates
3 Tablespoons cocoa
1/3 Cup coconut oil
1/2 teaspoon vanilla essence
Boiling water for soaking the dates in
MethodPop the dates in a bowl and cover with the boiling water. Soak for around 10-15 minutes. When the dates have finished soaking, reserve 5 Tablespoons of the date water, and place the dates, reserved water, coconut oil, cocoa, salt, and vanilla essence into a food processor. Blitz for 2-3 minutes until the mixture is smooth with no lumps. Have a sneaky taste test (try not to eat it all!) and then spread over your brownies. Yum!