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There are many ways that you can spruce it up, flavoring it to suite your needs, but it is quite amazing as is. Often times, 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 sugar-free (more alkaline) and secondly, I wanted to keep the color more of a white/cream. If you are not a fan of stevia you can use a few tablespoons of maple syrup or raw agave. 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 on the surface. 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. :)
Yields 1 3/4 cups