An alternative to the high sugar frosting … using all natural fruit and nuts with a texture that surprises you!

Date frosting (800x600)

Ok, ok, so you get the idea … I’m on a healthy adventure with this no-refined sugar thing at the moment!  The scary thing is the amount of recipes that I’ve found that actually taste good, if not better, without the refined sugar … and how much better I feel without the refined sugar.  This frosting is something that I’ve used on a number of occasions and each time I’ve told myself that I need to measure out the ingredients so I can put it on this website.  Today, I finally did just that … and then realized that I didn’t actually remember what the proportions were so I had to keep writing down the ingredients and changing them!  

A couple of tips:

  • Use any type of nuts you wish – I’ve tried it with almonds, cashews, pecans and walnuts and had great success with all of them.
  • Process the dates first until they form a paste – don’t try to process everything together at once because it will take ages to get the right texture.
  • Add sufficient milk to get the desired texture, but be careful not to add too much otherwise it’s really difficult to bring it ‘back from the brink’!
  • To make chocolate frosting, add 1 tbs unsweetened cocoa and mix thoroughly.
  • If you like sweeter frosting, add 1 tbs of maple syrup (100% organic is preferred!)


Healthy frosting

Prep Time 15 minutes


  • 20 Medjool dates approx 1 cup
  • 1/2 cup almonds cashews, pecans, etc
  • 1/2 cup milk of choice
  • 1 tsp vanilla extract


  1. Process the dates in a food processor until a paste forms.
  2. Add nuts and process until breadcrumb texture.
  3. Add vanilla and milk until desired texture forms.

Recipe Notes

Use on cookies, cakes or slices - the yield above is for 20 cookies, but it will cover a loaf-pan slice or cake with ease ... even allowing for eating while making it!
Date frosting long P