Vegan Chocolate Fudge Frosting

Thick, creamy, and ultra chocolatey, this vegan chocolate fudge frosting is the PERFECT texture and an amazing addition to any recipe! This frosting is gluten free and sweetened naturally – made with just 4 ingredients.


How was your Thanksgiving?! Ours was full of amazing family time and a whole lot of this cake. So what I’m saying is, it was pretty fantastic.

I can’t believe December is almost here! Although I’m a summer weather girl all the way (I’m cold 24/7, ask anybody that sees me regularly), December definitely takes the cake as my favorite month because CHRISTMAS. I have the most fun Christmas recipe to ever grace my kitchen coming for you Thursday, but in the meantime we’re talking vegan chocolate fudge frosting. The perfect topping or addition to any sweet recipe, whether it’s cookies, cakes, or a decadent topping for pancakes – this frosting will bring peace to your chocolate loving soul.


To be honest, I debated even posting this as a recipe. After I made these epic brownies, it was on my mind so much that I made it again, and proceeded to eat it out of a bowl with a spoon. I then knew there was no way this vegan chocolate fudge frosting didn’t deserve a recipe post of it’s own. It’s irresistible.


First of all, you need some canned chickpeas. The chickpeas, when pureed, give the best thick, gooey, rich texture to the frosting. That’s actually my favorite part of this whole recipe. The frosting seriously reminded me of traditional frosting from childhood. It’s really thick and fudgy, and the chickpeas are to thank for that!


This is the most crucial step when making this frosting – the chickpeas MUST be blended completely. I’ll make a note in the recipe below, but I make this frosting in two batches for this exact reason. If you try to squeeze the full amounts of all the ingredients into one blender cup/food processor, chances are some sneaky chickpeas may get left behind and not totally smooth. Can you imagine chunks of chickpeas in frosting…?

No thanks.


So to avoid hummus instead of frosting, we make this frosting in two steps – half the ingredients in one blender cup, scoop it out, then do the exact same thing again. So, 1 can of chickpeas, 8 dates, 2 tbsp of cocoa, and half a cup of almond milk all blended until super fudgy and smooth, scoop that out, and repeat with the remaining ingredients.

Then you’ve got one big batch of frosting, and no chickpea chunks! Sorry for saying chickpea chunks.

Moving on.


The dates give the perfect balance of sweetness and also contribute to that creamy texture. Last is some cocoa and almond milk! The only other important thing to note with this frosting is the amount of almond milk. I found that about 1/2 cup in each blender (so remember, 1 cup altogether!) was just about the perfect amount for me. The nice thing about this recipe is you can adjust it for your preference.

So, if you like really thick, fudgy frosting, this amount is probably good for you, too! If you notice it seems too thick, just add almond milk by the tablespoon and continue blending until you get to the texture you like. Easy peasy!


I hope you all LOVE this frosting as much as I do! Rich, thick, creamy, super fudgy, unapologetically chocolatey, and HEALTHY. This vegan chocolate fudge frosting is seriously the perfect addition to just about any sweet recipe. As you can see it pipes really well, and is also easily spread.

May I suggest adding it to these, these, or THESE?!

But don’t forget the spoon option. I’m definitely not judging you.


I’m SO excited for this holiday season, and I have so many fun recipes to share with you in the next few weeks!!


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Chocolate Fudge Frosting

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: about 2 cups


  • 2 cans chickpeas, drained and rinsed
  • 16 soft and juicy medjool dates (what I typically use for 1 c date paste)
  • 1/4 c cocoa powder
  • 1 c almond milk


  1. Combine all ingredients in a large high speed blender/food processor and blend until totally smooth and creamy.
  2. *Note - if you're worried your cup is too small, blend the frosting in batches. For example, I usually blend 1 can of chickpeas, 8-10 dates, 2 tbsp cocoa, and half a cup of almond milk until it's smooth. I scoop that out into a bowl, then blend the remaining ingredients and stir it all together for one large batch of frosting.
  3. Depending on your frosting consistency preference, you may need just a little bit more almond milk as you go to make sure the frosting is smooth and depending on how thick you want the frosting to be.
  4. Store the frosting in the refrigerator!