Chocolate Fudge Frosting/ Dessert Hummus (vegan, grain free)

The recipe is finally here for the Chocolate Fudge Frosting! I’ve been dipping everything from apples to Eating Evolved chocolate to my (clean) finger in this stuff, it’s just so good!

And guess what?! There’s a secret ingredient! Yep, you guessed it, beans. Everyone who ate this frosting had NO idea that they were really eating beans 🤣!

This chocolate deliciousness can be used as a frosting on cupcakes or can be spread on toast, fruit, or with a spoonful of peanut butter!

Enjoy!

Chocolate Fudge Frosting (Vegan, grain free, protein packed)

Ingredients:

8 large Medjool dates, pitted

2 TBS hot water

1 can Great Northern beans, rinsed drained, and DRIED (I layer paper towels on a plate, dump the strained beans on it, and squeeze the liquid out)

2 TBS maple syrup

1/4 cup melted filtered coconut oil (I like filtered bc it takes out the coconut taste!)

1/2 cup + 2 TBS cacao powder

Optional: 2-4 TBS chocolate chips (I LOVE using Eating Evolved chocolate!)

Directions

1.) In a food processor, blend the dates with the hot water until they form a smooth paste. Scrape down the sides of the food processor as you go to make sure no pieces of dates are left behind!

2.) Add the can of beans and maple syrup to the food processor. Blend until the mixture is smooth as can be, scraping the sides down with a spatula as you go! (Nobody wants chunks of beans in their frosting! 😂🙊)

3.) Lastly, add in the cacao powder and the coconut oil, and blend until well combined. (Again, you will probably want to scrape down the sides of the food processor!) With a spoon, STIR in the chocolate chips if you’re using them.

Now, you can totally eat the frosting/hummus as is OR you can bake it for a little bit to melt the chocolate chips if you’re using them!

4.) TO bake: Scoop the chocolate mixture into a small, parchment-lined baking dish. Bake in the oven at 250F for 10 minutes.

Enjoy!

PS: I personally enjoy this frosting at room temp after it’s cooled off from baking, but ot still tastes great hot from the oven ;)

Store on the counter for 2-3 days or in the fridge for a little longer!

xoxo,

Emily 💜