Overview

This raw frosting recipe is basically easy, although it does require sunflower lecithin, which keeps the ingredients from separating and gives it that almost fluffy texture. I suggest making this raw frosting recipe in your high-speed blender.
  • Prep Time

    5 min
  • Total Time

    3 hours 5 min
  • Suggested Servings

    8 servings
  • Shelf Life

    3 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Add all ingredients in blender, except the coconut oil and the sunflower lecithin.
  • 2. Blend well.
  • 3. Add coconut oil and sunflower lecithin and blend again.
  • 4. Pour raw frosting recipe into bowl. Let sit in a cool refrigerator for at least three hours so that it will solidify a little.
  • 5. Ice cake or other goody! Store in refrigerator.

The Rawtarian's Thoughts

By The Rawtarian

This raw frosting recipe is basically easy, although it does require sunflower lecithin, which keeps the ingredients from separating and gives it that almost fluffy texture. I suggest making this raw frosting recipe in your high-speed blender.

This raw frosting recipe has a very simple, creamy, almost bland flavor, similar to whipped cream. It goes very well when you just want to add a creamy texture, and is especially good when combined with fresh fruits, like strawberries, blueberries, raspberries and such.

This raw frosting recipe isn't overly sweet. You can increase the honey to a maximum of a 1/4 cup if you'd prefer it to be sweeter, but the basic raw frosting recipe below is fine with the 1/8 cup honey--and I do have a sweet tooth.

I like to use this raw frosting recipe as a whipped cream substitute. Be warned that this recipe really does need to set in the fridge, and it's quite runny until its been sitting in the fridge for a number of hours.

Use anywhere where you would use whipped cream or a basic raw frosting recipe. Remember, this recipe has a very subtle, simple flavor so you will want to pair it with an exciting flavor, like pineapple or raspberries... or both!

Nutrition Overview

B+grade
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Protein, and Iron.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

106 votes
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Hi Asima, for this recipe I think either would be fine.

Here in Canada, my "dried, unsweetened shredded coconut" looks like this:

97 votes
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Hi

Thanks for all the brilliant recipes - can't wait to try them out!

Can I just ask - is shredded coconut the same as dessicated coconut? We have that here in the UK (it's flakes of shredded coconut meat that have been dried).

Thanks

65 votes
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Hi. I love love love your recipes! Thank you so much! Quick question, I'm really not a fan of shredded coconut... Can I simply omit them in your recipes? Or do they need to be replaced with something else? I made the brownies without and they turned out really great...

Posted from The Rawtarian's Raw Recipes App

All

0 votes
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The sunflower lecithin I have is a thick viscous liquid by Raw Love (Blue mountain), is this ok to use in this recipe?

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HI Margaret! I have never used that before, if you try it let me know how it turns out, please! :)

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Hi I actually did use the sunflower liquid lecithin and it worked beautifully. I used the same amount as was recommended for the powder.

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Oh Margaret, good to hear. Thanks for letting me (and everyone else) know! :)

35 votes
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in the ingredients it lists coconut oilbut in directions is says coconut butter, which is supposed to b used? :)

Posted from The Rawtarian's Raw Recipes App

28 votes
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Hi DeeDee,

Thanks for your comment. Sorry about that, it was confusing. Please use coconut oil. I have now corrected the recipe :)

38 votes
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jema's Review

Raw frosting recipe
5
5 out of 5

do you use dry shredded coconut or undryed shredded coconut and if where do you find undryed shredded cococnut?

42 votes
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Hi Jeme, dry shredded coconut (unsweetened) is perfect!

65 votes
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Hi. I love love love your recipes! Thank you so much! Quick question, I'm really not a fan of shredded coconut... Can I simply omit them in your recipes? Or do they need to be replaced with something else? I made the brownies without and they turned out really great...

Posted from The Rawtarian's Raw Recipes App

Top Voted
38 votes
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Hi Caitlin,

I hate "it depends" as an answer, but it definitely does depend on the recipe. I totally agree that in the brownie recipe it can easily be omitted, but in some recipes it's not possible to substitute.

In this recipe specifically, I'd say it's fine to omit it as well. In some other recipes I've suggested using hempseed hearts instead of shredded coconut, but it doesn't always work. Hence, it depends :)

97 votes
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Hi

Thanks for all the brilliant recipes - can't wait to try them out!

Can I just ask - is shredded coconut the same as dessicated coconut? We have that here in the UK (it's flakes of shredded coconut meat that have been dried).

Thanks

Top Voted
106 votes
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Vote down!

Hi Asima, for this recipe I think either would be fine.

Here in Canada, my "dried, unsweetened shredded coconut" looks like this:

Top Voted
38 votes
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Hi LJ,
Would it be possible to use this as an icing for the raw chocolate cake? I need a raw cake for xmas and I would love to make it look a little festive!

32 votes
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Hi Caroline, this would be perfect! Just make sure to keep the iced cake in the fridge until just a few minutes before serving

36 votes
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Not to sound terrible, but what could I use as a substitute for sunflower lecithin (or non-raw alternative soy lecithin)? I am currently on a Paleo Diet challenge.

Thank you!

33 votes
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Hi Laura ~
Found your website last night and already have tried three of your wonderful recipes !! Just wondering if I can use something other then coconut oil for some of the recipes my son does not like coconut and it seems that all the really yummy ones have it added .... thanks again for this great web sit I will be using it allot !!

33 votes
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This is delicious. I had to make it without the lemon juice and I was short on honey so I used half honey and half raw agave nectar. The whole bean addition is fabulous and it just has such an amazing vanilla flavor. I did forget the salt though, so I poured it all back into the blender, even though I had already stowed it into the refrigerator. and I am so glad I did.. it made the vanilla flavor Pop! This is amazing!

31 votes
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Glad it worked out for you Kristina! Thanks for sharing

33 votes
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Discovered "raw food" last week. I mean other raw food but "crudités" and I'm happy to find your website for your recipes. Thanks a lot
Snooky from france.

16 votes
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You're welcome Snooky! I'm glad to have you here.

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Hi Laura - do you think this recipe would work as a cheesecake filling? I've had a 'raw' cheesecake and it's very light and fluffy, not so dense as a traditional cashew cheesecake filling - or, perhaps the cook processed their trad filling more?!?!! your thoughts? Thanks and loving your recipes too! Nicki

7 votes
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No, it won't work as a cheesecake filling b/c it won't firm up hard enough

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Tx Laura! The cheesecake was like a mousse and had to be refrigerated - do you think this topping would go mousse like, or should I try your other 'cream' recipe? Tx again! Nic

10 votes
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Nope, this topping is not mousse-like

Try the other :)

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Hey Laura! I tried this as a cheescake filling and it was nice and light - perfect for what I wanted - I added strawberries and refridgerated it and YUM YUM YUM - no, I didn't share any :-) Thanks so much for all your recipes - they are so easy and tasty it makes life enjoyable - I prefer my raw food over dead cooked stuff! thanks again and Happy Christmas! Nicki

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