Creamy Peanut Butter Frosting


DIY Vegan

Published by St. Martin's Griffin

This image courtesy of Nicole Axworthy

If the world were ending, I might just whip up a batch of this frosting and eat it with a spoon. A thick and delicious peanut buttery frosting without the need for shortening and sugar? I'll take it. This recipe makes enough to pipe generous hills of frosting on a batch of cupcakes or to spread on a two-layer cake. Either way, it is divine. -N. A.

Makes3 1/2 cups



Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationegg-free, kosher, lactose-free, soy free, vegan, vegetarian


Five Ingredients or LessYes

Taste and Texturecreamy, sweet


  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup pitted Medjool dates
  • 1 cup natural smooth peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon black-strap molasses
  • 1/8 teaspoon sea salt
  • 2 tablespoons melted coconut oil


  1. In a blender, combine the coconut milk and dates and blend on high speed until the dates are broken down.

  2. Add the peanut butter, vanilla, molasses, salt, and coconut oil and blend until smooth. Transfer to a bowl, cover, and refrigerate until thick and spreadable, at least 4 hours.

  3. The frosting can be stored in an airtight container in the fridge for 10 to 12 days. After frosting your cake or cupcakes, keep them covered and refrigerated until ready to serve.


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This might be delicious but it very high in fat and not healthy!

Hi charmainec 5849475, We believe in everything in moderation, and that includes dessert! Especially when it's made with all natural ingredients like this one. --Kaitlin, Cookstr Editor


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