Serves: 2 1/2 cups|Prep: 10 mins (+7 hours soaking and 30 mins refrigeration time) min
A healthy, high-protein alternative to regular icing, my Macadamia Cashew Frosting is a delicious topping for the Wholesome Child Carrot & Cinnamon Muffins.
Serves: 2 1/2 cups|Prep: 10 mins (+7 hours soaking and 30 mins refrigeration time) min
Serves: 2 1/2 cups|Prep: 10 mins (+7 hours soaking and 30 mins refrigeration time) min
A healthy, high-protein alternative to regular icing, my Macadamia Cashew Frosting is a delicious topping for the Wholesome Child Carrot & Cinnamon Muffins.
Ingredients
Method
1 ½ cups (240g) cashews, soaked for 2-4 hrs, rinsed and drained | |
1/2 cup (70g) macadamia nuts, soaked overnight or for at least 7 hours, rinsed, drained | |
1/2 cup (125ml) coconut cream | |
2 tsp lemon juice | |
2 tsp vanilla extract or powder | |
1/2 cup (125ml) maple syrup | |
4 tbs coconut oil, melted | |
1/2 tsp sea salt | |
Equipment: | |
High-speed food processor or blender |
1. | Place all ingredients in a high-speed food processor or blender and blend, scraping down the sides occasionally, until smooth and creamy. |
2. | Chill in the fridge for about half an hour to firm up before spreading on your cake. |