Okay, so maybe not yourself, but hey – I’m not here to judge anyone ;) It is pretty tasty though. And really good plain, like frosting should be. You can eat it off a spoon, off your finger, off the palm of your hand….
I made this frosting to go along with my Banana Date Cake Bars. It’s a grand combination! The frosting is made primarily from nuts, which isn’t exactly original, as I’ve seen lots of similar cashew recipes floating around on the web. But I don’t care. It’s too tasty not to share!
Dairy Free, Refined Sugar Free Chocolate Frosting
1 cup raw cashews
3 tbs cocoa powder
1/2 cup almond milk
1/4 tsp vanilla
10 drops NuNaturals alchohol free liquid stevia
2 tbs honey or light agave nectar
Wash and soak the cashews for about 20 minutes. Once soaked, add the cashews and almond milk to a blender. Blend until smooth. Add in the vanilla, stevia, honey or agave, and cocoa powder. Keep blending. Scrap it out of the blender and put into a container that will go in the fridge. Chill for about an hour before serving. Eat! But try not to eat it all at once :)
This recipe is linked to My Meatless Mondays, Midnight Maniac Meatless Monday, Mouthwatering Monday, Tasty Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday Bloghop, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Tuesday at the Table, Gluten Free Wednesday, Real Food Wednesday, Prairie Swap Thursday, Food On Fridays, Foodie Friday, Vegetarian Foodie Friday, Friday Favorites, Fight Back Friday, MomTrends Recipe Linky, I’m lovin it Friday, and Pennywise Platter.