Paleo Frosting Recipe from my Friend Rebecca
Prep time
Total time
Nobody would ever guess that this amazing frosting is, in fact, paleo. It is rich and smooth and sweet and absolutely divine on pretty much anything.
Recipe type: Dessert
Cuisine: Frosting
Serves: Enough to frost about 1 dozen cupcakes or 1 9-inch cake
  • 1 cup dates
  • ¾ cup boiling water
  • 1 tablespoon melted coconut oil
  • 3 tablespoons peanut butter (recommended but optional*)
  • ¼ cup of cocoa or cacao (recommended but optional**)
  • 3 tablespoons canned coconut milk (the firm part, not the water)
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  1. If your dates are hard (like ours were, since they were a rather old bunch I found in the back of our cupboard), soak the dates in the ¾ cup boiling water for five minutes. Check dates for pits before using them...I usually just cut them in half before putting them in the water.
  2. Pour the dates and the boiling water into a food processor or vitamix (the vitamix will be faster, but the food processor works too). Add the coconut oil and the 3 tablespoons canned coconut milk. Add the salt and vanilla extract.
  3. Blend everything together until it becomes a smooth paste. As I said, the vitamix will be easier to do this with. If you’re using a food processor, you’ll have to scrape down the sides quite frequently.
  4. When a smooth paste has formed, remove from the food processor and refrigerate at least 1 hour before frosting your cake.
  5. Sprinkle the top of the cake with shredded coconut (I prefer not to use toasted coconut for this, because the white creates a nice contrast).
*Peanut butter: You can omit the peanut butter, but the texture is better with it and you actually don’t get that much peanut butter flavor...and what you do get pairs very well with the dates. However, if you’d prefer to leave the peanut butter out the recipe will still work without it.

**Cocoa or cacao: You can also leave the cocoa out if you can’t eat chocolate or prefer a frosting without chocolate.
Recipe by I Am Gluten Free at