COCONUT CASHEW CREAM CHEESE FROSTING {PALEO W/VEGAN OPTION}

COCONUT CASHEW CREAM CHEESE FROSTING {PALEO W/VEGAN OPTION}



PREP TIME 10 mins
TOTAL TIME 10 mins
Author: Michele
Recipe type: Dessert
Cuisine: Paleo with vegan option
Serves: 12-16 servings

Coconut cashew cream cheese frosting that comes together in minutes with a food processor! This is the perfect thick, creamy and healthy frosting for cakes and cupcakes, cookies and brownies!

INGREDIENTS

  • 1 and ½ cups raw cashews, soaked in filtered water for at least 4 hours**, drained, rinsed, and gently dried
  • 1 small can coconut cream (5.4 oz), refrigerated - any water in the can discarded (or ½ cup of the solid cream part of a can of full fat coconut milk)
  • 2.5 tbsp fresh lemon juice
  • 2 tbsp coconut oil, solid
  • 2 tsp pure organic vanilla extract
  • 4-6 tbsp raw honey, or pure maple syrup for the vegan option (adjust sweetness to preference)
  • Large pinch fine grain sea salt


INSTRUCTIONS

  1. In a food processor or high speed blender, blend cashews on high until a paste forms, then scrape the sides.
  2. Add remaining ingredients and continue to blend or process on high for 3-5 minutes until the mixture is creamy.
  3. Makes enough frosting for one dozen cupcakes or a 9" double layer cake. Store frosting covered in the refrigerator for up to one week. It will thicken when chilled but won't completely harden. Enjoy!
NOTES
**Prep time does not include the time needed to soak cashews.


source:http://www.paleorunningmomma.com
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