Prep 5 mins
Cook 0 mins
A healthy but rich frosting that is easy to throw together. Try it on my Gluten-Free Vegan Carrot Cake. From The Gluten-Free Vegan by Susan O'Brien. If you don't have dates you can sweeten it with agave nectar, but the consistency will be thinner.
- 2⁄3 cup coconut milk
- 1⁄3 cup dates, pitted and chopped (preferably Medjool dates)
- 1 cup raw cashews
- 1⁄2 teaspoon vanilla extract
- Place all of the ingredients in a food processor and puree until smooth, scraping the sides a few times.
- Store in the refrigerator.