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+ servings
caramel frosting on banana cookies

Salted Caramel Frosting

Course: Dessert
Cuisine: American
Keyword: caramel frosting, Medjool Date frosting, vegan frosting
Prep Time: 10 minutes
Cook Time: 0 minutes
Date Soaking: 30 minutes
Total Time: 40 minutes
Servings: 30
Calories: 65kcal
Author: Cindy Rainey
Dairy-free, made with Medjool dates and coconut butter. This rich and creamy vegan salted caramel icing is perfect to ice cookies or cupcakes.
Print Recipe


  • 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