Creamy Chocolate Frosting Ingredients

Koala Bear

1 cup raw cashews (130 g)

2 large Medjool dates, pitted

½ cup unsweetened cocoa powder (45 g)

⅓ cup full fat canned coconut milk (80 ml)

¼ cup 100% pure maple syrup (60 ml)

2 tablespoons coconut sugar

1 tablespoon almond butter

1 teaspoon vanilla extract

Place the cashews and dates in a small saucepan and cover with water. Bring to a boil then simmer for 5 minutes over low heat. Drain and discard the water, then place the cashews and dates into your food processor.

Add the cocoa powder, coconut milk, maple syrup, coconut sugar, almond butter and vanilla extract. Process until smooth and creamy, stopping to scrape down the sides as needed.

Frost your cooled cake while the frosting is at room temperature. (If you store the frosting in the fridge, it will thicken. Set it on your kitchen counter to return it to room temperature before using.)

Store the frosted cake in your fridge, loosely covered.

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