This is a slight variation on a great frosting recipe that I found on Steph Davis' blog. She's an amazing climber, and also quite the vegan cook. This frosting is rich and sweet while not relying on processed sugars or a whole bunch of fat. I love it. It's easy to make and can be altered to suit your tastes. Next time I make it I think I'll add a bit of beet puree to color it.
1-2 cups raw cashews
1/2-1 cup pitted dates, chopped
2/3 cup coconut milk, or more
1-2 teaspoon vanilla
1-2 Tablespoons maple syrup or agave (optional)
- First, thoroughly process the dates and cashews together
- Add the additional ingredients and keep processing
- Taste and adjust as needed to decide what to add and how much to make to suite your tastes and needs
- Chill in the fridge to thicken up and serve on your favorite cake, or between two Carrot Cake Cookies.