Chocolate Frosting

Chocolate Frosting

  • Serves: 1 1/2 cups
  • Prep Time: 00:10
  • Cooking Time: 00:00
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This is a lovely rich chocolate frosting without refined sugars. Perfect to use on cupcakes, brownies and large layered cakes. Add 45-60 minutes to prep time for soaking the cashews.

Ingredients

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  • 3/4 cup cashews, soaked
  • 2-3 Tbsp cacao raw powder, adjust to your taste
  • 1/2 cup coconut cream
  • 1/4 cup coconut oil
  • 1-2 Tbsp honey (unprocessed), or to taste
  • 2 tsp vanilla extract (organic)

Directions

Soak raw cashews in filtered water with a pinch of sea salt for 45 - 60 minutes before making, then drain and rinse cashews well.

Add cashews and cacao powder to a high-speed blender and blend until finely ground. Add coconut cream, coconut oil, honey and vanilla to the nut mixture and blend on high until smooth and creamy with no bits.

Place in the fridge for a while to firm up but still spreadable.

After coating your cake or cupcakes , store them in the fridge until ready to serve.

cashews

Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

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