~ raw, vegan, gluten-free ~
This is a wonderful frosting that isn’t loaded with refined sugars or artificial food dyes. If you wish for this frosting to be more on the yellow side to reflex the lemon flavor, you can add small pinches of Turmeric until the color you desire is reached. Below I am sharing/teaching you why I used particular ingredients when creating raw frosting. Enjoy!
Soaking the cashews is key (!) and this step should never be skipped. Soaking causes the cashews to swell, giving a bit more volume for the money and it softens them which is vital for creating a creamy texture. It also helps to reduce the phytic acid that resides in all nuts, which will make it easier on your digestive system.
Whether you use fresh Young Thai Coconuts or canned full fat coconut milk, this ingredient helps give body, creaminess, and hint of coconut undertone. It is a healthy fat that also acts as an emulsifier, bringing the recipe together. If you can’t find Young Thai coconuts you can use the canned, but do your homework. Aim for organic, BPA free, and free of other ingredients.
I used maple syrup because it is more alkalizing for the body than most other liquid sweeteners. You can use coconut syrup or any other liquid sweetener that you like to use. But keep in mind that each sweetener has a slightly different flavor profile.
The role of vanilla in sweet goods is like the role of salt on the savory side: it enhances all the other flavors in the recipe. You can use vanilla bean (seeds only), powdered vanilla, vanilla extract, or vanilla paste. There are actually quite a few health benefits to vanilla. I won’t get into that here, but did you know that the anti-inflammatory compounds in vanilla are destroyed by excess heat? If the vanilla pods or powder are improperly processed and/or exposed to higher than optimal temperatures, the benefits are lost. Yay, for raw frosting!
I use salt in just about every dish I make. Using salt in desserts does not make the dessert salty. It just wakes up all the flavors in the dish. Salt has the power to change the nature of whatever you’re eating, as it elevates and balances the flavors. But it’s all about choosing the right salt and in the right amount. The biggest offense would be to use your basic iodized table salt. It’s best to use natural sea salt that complements the ingredients in the dessert. I have written more regarding Himalayan pink salt, click (here). Even the tiniest grain of salt is important.
It is a healthy fat but also gives the frosting the overall body. Once chilled below 76 degrees it firms up, making this frosting perfect for decorating. But not all coconut is equal. Most commercial coconut oils are refined, bleached, and deodorized. Some are even hydrogenated.
Look for coconut oil that is a virgin, cold-pressed, vitamin E rich, “biologically pure” one that is identical to unextracted oil from coconuts. To make virgin coconut oil, fresh coconut meat is grated and expeller pressed to produce coconut milk, which is then centrifuged to separate it into solid components, oil, and water with no heating, refining, bleaching, or deodorizing.
Sunflower lecithin is made up of essential fatty acids and B vitamins. It helps to support healthy function of the brain, nervous system, and cell membranes. It also lubricates joints and helps break up cholesterol in the body. It comes in two forms, powder and liquid. I prefer raw powdered sunflower lecithin. Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency. To read more about lecithin, please click (here).
Hello,
I just wanted to know if the Lecithin Powder is a Must??
Thank you
jeanette Ulbl- Münich Germany
Hello Jeanette,
Lecithin is important because it helps give the frosting body and holds it together nicely. amie sue
Hi Amy Sue,
I just wanted to say, that you have one of the most Beautiful Raw sites i have ever seen. So tastful and beautiful photographed!
Happy to have landed here :)
greetz from Munich- Germany
Thank you Jeanette… I happy that you too landed here. :) How are things in Germany? I would love to visit that area one day. I am part German and would love to see where some of my heritage came from. Many blessings, amie sue
Hi Amy Sue,
I would like to know if there is anything that can be used instead of lecithin? Thank you.
Sharon
Hello Sharon,
I updated the recipe a tad, making it more clear. That recipe is from a few years ago and hopefully I am now better on typing out instructions, etc. :) You can try using 2 more Tbsp of coconut oil if you don’t have lecithin. Have a great evening, amie sue
I made this and piped it into some fresh strawberries that I had dug the center out off. It was a big hit and so easy to make
Oh that sounds delicious Aliyah, thank you for commenting. I hope you had a wonderful day, amie sue
Dear Amie,
I was wondering…as I can’t get the young coconut here…is it possible to make some kind of coconut milk from coconut butter and water? I would like to have raw milk, so the one from the can is not an option, right?
And use “my” version for coconut milk to substitute the coconut milk from young coconut when making frosting? Would be that ok?
I use this kind of “milk” in raw filing for the cakes and it works great, but would it work for frosting to?
Thank you for your answer and wish you a lovely day :)
Tina
Hello Tina,
Canned coconut milk would not be an option if you want to keep the complete recipe raw… other wise using the full fat canned would work.
I haven’t tested the frosting recipes with coconut milk made from coconut butter, but I think it would work. Make it nice and thick. If it feels gritty, I would strain it through a nut bag. This will help maintain the smooth texture of the frosting. Good luck and keep me posted on how it turns out. Blessings, amie sue
:) ok then, I’ll try this way in near future and let you know how it turns out.
I must try the tiger nuts ice cream too :D
Thank you and good night,
Tina
Your welcome Tina…sweet dreams.
P.S. I did some updating to this recipe… ingredients stayed the same, I just explained things a bit better. This was a recipe from a long time ago and my way of writing recipes has greatly improved over the years. So just in case it looks a little different, that is why :) Night night :)
Good morning Amie, I’m back :)
I would just like to report my result of substitute the coconut milk with the “milk” made from coconut butter and water. It works :) I made the chocolate frosting, mixed two Tbsp of coconut butter with 1,5 dcl of warm water.
Wish you a lovely day,
Tina
Thank you Tina! This is great to know and will help others who might have the same question. I appreciate that you came back to share this. :) Blessings! amie sue