Sugar-free chocolate cream cheese frosting
  • 250g block of cream cheese, roughly diced
  • 1-2 tablespoons carob powder depending on taste (I use 1.5 tablespoons in my mixture)
  • 2 tablespoons rice malt syrup
  • ½ cup firmly packed pitted dates
  • 60g unsalted butter, roughly diced
  1. Place dates and rice malt syrup into a food processor and blend for five minutes or until the dates are all processed and a sticky peanut-butter-like-paste forms as shown below.
  2. Beat cream cheese and butter in a bowl with an electric mixer until combined.
  3. Add carob powder and date paste and beat until smooth and creamy.
  4. Place in fridge to cool for five minutes and then pipe or spread onto cooled cupcakes.
Recipe by Good Baby Kitchen at