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This is a wonderful recipe if you are looking for a light, neutral tasting frosting. You can always increase the cinnamon if you really want to amp up the flavor. Often we see raw frosting using mainly cashews as the base, but I have been trying to create more alkaline recipes so I used more almonds than cashews this time. It turned out so scrumptious! You will also notice that I used stevia as the only sweetener, this was for two reasons.
The first is, I wanted to keep the frosting more alkaline and secondly, I wanted to keep the color more of a white/cream. If I had used agave, coconut nectar or maple syrup, it would have been much darker. Raw honey might work though. Anyway, you can sweeten as you see fit.
Do be aware that if the frosting is exposed to air after about a day it will start to darken. This doesn’t affect the flavor but you do lose that cream color. This frosting will remain semi-soft so I recommend that you keep your frosted dessert stored in the fridge till serving time.
When making this recipe, you can use all cashew or all almonds. I was pretty happy with the mix. Oh, gosh, before I forget… one important thing about using almonds… to get the creamy white color, you will need to remove the almond skins after they are finished soaking. If you are new to this process, there is a link below on how to go about it. It’s actually kind of fun and might be a cool thing to get the kids involved with. Just be aware, you will have a few flying almonds. :)
Blender cleaning tip: to clean the blender after scraping out as much of the frosting
as possible…pour 1-2 cups of almond milk into the blender and process
on high for 20 seconds. Not only will the blender be so much easier to clean,
you have now been rewarded for all your hard work with
Cinnamon Vanilla Bean Almond Milk Drink® !