I have been dying to share this recipe with you. It just might change your life.
It’s truly magical.
First, I don’t claim to have invented this recipe. I found it on The Rawtarian while researching dairy-free icing recipes for my daughter’s first birthday cake. She is my new hero.
As many of you know, I’ve kept dairy out of my diet for the past 9 months to help my daughter’s dairy/soy protein intolerance. Although I think we’re in the clear now, I still wanted to find a natural, chemical-free, alternative for her first dessert experience.
2 days before the party, when I had 900 things to do and very little time, I almost caved and used Duncan Hines (apparently it’s vegan?). But then I read the label and changed my mind…
Ingredients: Sugar, Vegetable Oil Shortening (Partially Hydrogenated Soybean And Cottonseed Oils, Mono- And Diglycerides, Polysorbate 60), Water, Corn Syrup. Contains 2% Or Less Of: Corn Starch, Salt, Colored With (Titanium Dioxide, Yellow 5, Red 40), Natural And Artificial Flavors, Rum, Caramel Color, Preservatives (Potassium Sorbate), Sodium Acid Pyrophosphate, Citric Acid, Sodium Citrate.
I’m telling you, once you start reading ingredient lists and sticking to natural foods, this kind of thing starts to scare you.
When I first read the recipe for Raw Chocolate Icing on The Rawtarian I thought there is NO way this is going to a) have the right consistency, b) taste good.
But I was wrong. Oh, was I wrong.
Please try this recipe. You will be so surprised. It’s heaven on earth.
1 cup pitted dates
1/4 cup raw cocoa (cocao) powder
1/4 cup coconut oil
3/4 cup water (or a tiny bit more if needed)
Place all ingredients in a high speed blender and allow to sit for a few minutes to soften the dates.
Blend all ingredients until smooth. You’ll want to make sure there aren’t any pieces of date left.
Store in the refrigerator and ENJOY!
It was an absolute hit! I hope you love it too. 🙂
PS – curious about cutting out dairy and soy while breastfeeding? You can read my MSPI story here.