This chocolate frosting recipe is a staple in many of my chocolate treats. I love that it is cashew based and made with no refined sugar. The coconut milk adds a richness to it that is undeniably delicious!
It's vegan, paleo friendly, gluten-free, and dairy-free so it suits most dietary needs. You can adjust the consistency depending on what you are using it for. If you need a thick frosting, ease up on the coconut milk. For a thinner consistency, increase the coconut milk. This frosting is fabulous on cakes, cupcakes, cookies, raw treats, pies, by the spoonful, the list goes on...
2 cups raw cashews, soaked 4 hours
1/3 cup raw cacao powder
1/4 cup pure maple syrup
1 tsp pure vanilla extract
pinch of sea salt
1/2 cup full fat coconut milk (or water, won't be as rich)
1. To prepare the frosting, soak the raw cashews in filtered water for a minimum of 4 hours. Drain and rinse.
2. Place the soaked cashews, along with the rest of the frosting ingredients, into your high speed blender. This is a must for a smooth and creamy consistency. Blend until smooth using your accelerator to aid in the process. You will have to stop a few times and scrape the sides down to ensure all of the ingredients are blended thoroughly. Remember, we want the frosting to be thick. It may seem like you need to add more milk, but you don't. Just give it a few times processing and you will end up with a smooth and creamy frosting. Place your frosting in the refrigerator until ready to use. This can be made a day in advance. Makes about 2 1/2 cups of frosting.