A spike of coffee in rich chocolate frosting = mocha fudge frosting heaven! Vegan, gluten free and made from whole, healthy ingredients.
My favorite beverage with these amazing mocha fudge frosted brownies? A piping hot black coffee, of course. But a tall glass of ice cold almond milk would also be bomb.
Coffee is my raison d’etre every morning, and becomes an all-day beverage for me during these cold winter months. Sunshine’s elusive, I’m wearing long underwear and a hat in the house (as I type this, even) and the only word I can think of to describe the temperature outside is “punishing”…this is when my relationship with coffee gets serious.Coffee + rich chocolate frosting = mocha fudge frosting heaven! #vegan #eatclean #glutenfreeClick To Tweet
It warms me up inside like nothing else, and gives me the kick I need to keep moving in the winter. And it tastes earthy and bitter and roasty and delicious. I can appreciate coffee’s complex flavor fully in the winter. Oh, and I take my coffee black. I’m not trying to mess with perfection.
Since I’ve been worshiping a good cup of coffee lately, it was excellent timing when Gourmesso Coffee offered to send me some of their gourmet coffee pods to try. There’s nothing I like more than a courageous, bold cuppa, so I’ve been a happy girl. And nothing goes with an excellent cup of coffee better than an excellent mocha fudge brownie.
My mocha fudge frosting is date-based, which I love because there’s no need to bring in any other sweetener. With date-based treats, the recipes often tell you to let the dates soak in hot water for a few minutes. This ensures they’ll be maximally moist, and it softens their outer skins so they’ll blend up smooth. I started taking that a step further by actually boiling the dates for a few minutes before blending. One day when I was about to make frosting I saw I had a cup of coffee left from the morning’s brew…you can see where this is going. The rest is mocha fudge frosting history.
I love pairing this mocha frosting with Minimalist Baker’s no-bake vegan brownies. They’re mano a mano in richness, fudginess and what I have to call confident chocolate flavor. It’s so satisfying to sink your teeth through the soft frosting with that hint of mocha bitterness and then hit a wall of sweet, walnut-bespeckled brownie.
I like a shockingly thick brownie. To make that happen, I usually use a 5″x7″ bread pan rather than an 8″x8″ pan to make the brownies. Something you might want to try if you love that wall-of-brownie effect like I do.
I also love this frosting on my healthy double chocolate cookies. The combination of frosting and chocolate chips is a little too rich for me, so I leave them out and swirl the frosting on. I’ve also made them into little mocha-bomb sandwich cookies – highly recommended!
Let’s make some fudge mocha magic! And why not grab a cup of coffee, too.
- 2 c dates, pitted (I used 14 large dates)
- 1 c black coffee
- 1/2 c cocoa
- 1 Tbs coconut oil, melted
- 1 tsp espresso powder (or 2 tsp instant coffee)
- 1 tsp vanilla
- pinch salt
- Combine the dates and coffee in a small saucepan over high heat.
- Bring to a boil, and let boil 1 minute.
- Turn off the heat and let stand for 5 minutes.
- Pour the date/coffee mixture into a food processor and puree smooth, about 5 minutes. Stop and scrape the bowl down as needed.
- Add the remaining ingredients and puree another 2-3 minutes, scraping the bowl as needed.
Pin it and be ready to make some mocha fudge frosting whenever the urge strikes.
So far, dates are my favorite way to make an all-natural vegan frosting. What do you like to use? Let me know in comments. I’m always down to try something new.
And keep tagging me #eathealthyeathappy with what’s cooking, I love seeing your kitchen masterpieces!
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