Macadamia Cashew Frosting

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.

Tip:

Serving and storing leftovers: Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.