Cupcake “Caramel” Icing


Makes about 1 cup

  • 12 dates, pitted
  • 1/2 cup mixed nut butter
  • 2 tablespoons coconut oil, softened
  • 1 tsp Ceylon cinnamon
  • 2-4 tbsp. water (or more if necessary to get to desired consistency)
  • optional: 2 tbsps maple syrup

Directions: Place pitted dates in a bowl and cover with water. Let soak for about 10 minutes. Add dates and water to food processor, along with nut butter, coconut oil and cinnamon. Use processor to blend mixture well, until smooth. You will have to stop a few times to scrape down the sides of the food processor. You can add a little more water to help the mixture blend better. Make sure to prepare this icing the day of and do not refrigerate until the icing is on the cupcakes. (If you prepare the icing the day before, I normally will put it on my stove-top warmer to remove the chill and make it spreadable)

** To make this nut-free, just use a seed butter of choice. Sunflower would be a great option.