Salted Caramel Frosting
Dairy-free, made with Medjool dates and coconut butter. This rich and creamy vegan salted caramel icing is perfect to ice cookies or cupcakes.
- 8 Medjool dates pitted and soaked
- 1/3 cup plant milk
- 1/2 cup coconut butter
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- 2 cups powdered sugar
Pit and soak the Medjool dates for about 30 minutes or until soft. Drain.
Put soaked and drained dates into a food processor along with plant milk and vanilla. Process until dates are smooth.
Put date mixture into a large bowl. Add in coconut butter and sea salt. Use a hand mixer and mix until smooth.
Add in powdered sugar 1/2 at a time. Beat until thoroughly mixed and frosting is light and fluffy.
Calories: 65kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.1mg