German Chocolate Frosting


1 cup + 2 T (360 grams)date paste
1 (12 oz) can evaporated milk
2 egg yolks
1/2 cup butter
1 T vanilla extract
2 cups shredded, unsweetened coconut flakes
1 1/2 cup pecans (we like lightly toasted!)


Mix date paste, milk, egg yolks and butter together in a medium saucepan. Heat on stove til bubbly, slowly whisking to incorporate date paste til smooth.

Remove from heat and stir in vanilla, coconut flakes and pecans.


The German Chocolate frosting is a festive topping for our chocolate cupcake recipe.

This is also a great truffle filling! Refrigerate frosting til firm, roll into balls and dip in melted chocolate.