Rather than rely on icing sugar and oil as thickeners, this frosting makes use of a couple of tablespoons of ground up chia seeds. The result is a thick, creamy spread that’s somewhere between a frosting and a pudding – perfect for dabbing on the tops of Raw Carrot Cup Cakes. If you would like to frost a larger cake with it, try thinning it out with plant milk – a quarter of a cup at a time until you reach the desired consistency.
INGREDIENTS
1 cup raw cashews
1/4 cup water
1/4 cup lemon juice (or slightly less)
2 T maple syrup (more if you’d like it sweeter)
2 T chia seeds – ground
- Process cashews, water, lemon juice, and maple syrup until smooth.
- Add ground chia seeds and process until incorporated. Taste and adjust for sweetness and thickness. Chill. Makes about 1 1/3 cups.
