• 2 1/2 cups soaked cashews
  • 1/2 cup shredded coconut
  • 5.4oz can full fat coconut "cream"
  • 3 tbsp. coconut butter/manna
  • 3 tbsp. coconut oil
  • 1/4 cup raw honey
  • 2 tsp vanilla extract
  • 1/8 tsp stevia
  • *your choice extract: 2 tsp

I wanted to give this frosting it’s very own post because yes, it is that good. If I don’t say so myself!  Let me just toot my own horn as I am licking the spoon clean { I am a multi tasking queen}!  I was so thrilled at how tasty and versatile this recipe is!

I gave birth to this frosting recipe back a few weeks ago when I made my own paleo & dairy free birthday cake and I have used the frosting recipe many times since!  The creamy base of this frosting is from soaked cashews.  To learn how to soak nuts read this.

Need some chocolate in your life, some sassy cinnamon {my favorite) or maybe some festive peppermint frosting?  I got your number girlfriend!  I mean I got your frosting like you have never made it before, I can guarantee that one! It tastes oh so good and is really good for you {whatever just give me more frosting}!!

Healthy frosting, It seems like an oxymoron, I know or like a snake who befriends a rat only to eat him. Not sure about that but ok can we talk frosting….oh so creamy, sweet piled high frosting!!!

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To make pink frosting, boil a few chunks of raw peeled beet in 1/2 cup water. Simmer for a few minutes and take off of the heat.  Discard beet chunks and you should have 1/4 cup of red liquid.  You can use 1 tbsp at a time until you get desired color. I like to freeze the rest until I need it.

Oh and don’t worry, you won’t taste the beet at all!  In case you were wondering about those sprinkles in the picture, you can bet they are vegetable and fruit colored; nothing artificial here! The brand is India Tree.

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Creamy Frosting {paleo, refined sugar, dairy & gluten free}
 
Prep time

Total time

 

Author:

Ingredients
  • 2½ cups soaked cashews
  • ½ cup shredded coconut
  • 5.4oz can full fat coconut “cream”
  • 3 tbsp. coconut butter/manna
  • 3 tbsp. coconut oil
  • ¼ cup raw honey
  • 2 tsp vanilla extract
  • ⅛ tsp stevia
  • *your choice extract: 2 tsp
  • orange, cinnamon, lemon, coffee
  • ginger, peppermint, hazelnut etc
  • *or read notes for do terra essential oil
  • *chocolate frosting add ¼ cup cacao powder

Instructions
  1. In food processor, add all the ingredients except stevia and cream for a few min.
  2. It may take several pulses and scraping sides to get creamy. Add stevia & blend.
  3. Pipe or spread frosting on cake, muffins etc. Or place in the refrigerator until needed.
  4. There is enough frosting to cover a double layered cake.
  5. Frosting will last in the refrigerator for up to a week.
  6. If you refrigerate frosting you will need to give it a good stir to soften and spread.

Notes
If time is of the essence, soaking the cashews for 1 hour still works. Ideally 3-4 hours or overnight works best. Cashews are soft and absorb water quickly but if they did not soak enough water up you may need to add few tablespoons of water to food processor to help frosting blend. This frosting can take on many flavors using different extracts or using my favorite essential oils for culinary purpose from Do terra. Cinnamon and orange are my favorites! When using Do terra’s oils, a little goes a long way {3-5 drops added to your frosting is all you need}. You can make this a chocolate frosting by adding cacao powder. You will also add 3 tbsp. of water. If you would like a chocolate frosting use ¼ cup of cacao powder and add a few tablespoons liquid water or coconut milk. Also, because cacao is the real deal and can be bitter {different than cocoa powder} you may need to add a tad more honey. For a pink frosting, boil ½ cup water with few chunks of peeled raw beet and let simmer for few minutes. Add 1 tbsp. at a time {up to 3} until desired color.

Licking the Spoonful of Frosting,

Dawn-Signature

 

 

 

 

P.S. Not all essential oils can be ingested and treated equal. For more information about using essential oils in your recipes here is a short video on the oils I trust for my culinary needs click here.