1 cup cashews
3/4 cup water
3 tablespoons shredded coconut
1/8 cup honey
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of sea salt
1/2 cup coconut butter (also known as coconut oil)
1 tablespoon sunflower lecithin (or non-raw alternative soy lecithin) (ground in coffee grinder, should be powdery and fine)
Directions
1. Add all ingredients in blender, except the coconut butter and the sunflower lecithin.
2. Blend well.
3. Add coconut butter and sunflower lecithin and blend again.
4. Pour raw frosting recipe into bowl. Let sit in a cool refrigerator for at least three hours.
5. 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!
The Rawtarian's Thoughts
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.
Raw frosting recipe inspired by Carmella Soleil
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Comments
Earthy Eater
Apr 11, 2011
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Hi Laura-Jane,
You have a ton of good recipes and ideas on your website. I love this frosting idea. It sounds delicious. I'm going to add you to my blogroll so that I have a handy way to visit your site often!
The Rawtarian
May 15, 2011
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Great to meet you! Come back anytime :)
Casey
Apr 13, 2011
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Hi Laura-Jane,
I'm curious about the sunflower lecithin- is this something that you buy at the HFS, or is it simply ground sunflower seeds?
Thanks!
Sabine @ thefru...
Apr 28, 2011
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it's an emulsifier, lecithin can also be soy or egg based, its def not ground up seeds! I buy it at my health food store :)
The Rawtarian
May 15, 2011
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It is definitely something you want to buy at a HFS. Ground sunflower seeds won't cut it, sadly!
It's somehow related to keeping the ingredients mixed together and providing a fluffy texture so you definitely do want to use lecithin to make this recipe work well.
Sabine @ thefru...
Apr 28, 2011
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coconut butter & coconut oil are not the same, which did you use in this recipe? id love to make it! looks like a more complicated recipe of ani phyos raw whipped cream (coconut oil + cashews + vanilla extract I think it was)
ps coconut oil = just the fat, coconut butter = the fat and the meat together. its thicker and tastes better!
The Rawtarian
Jun 25, 2011
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Good point Sabine. I keep forgetting that they are different. I definitely mean coconut oil for this recipe. :)
Fonda
Jul 31, 2011
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I'd love to try this for my niece's birthday but between her and my kids we need to be completely nut free... are there any seeds that might work instead of the cashews? sunflower? sesame? hemp?
(thank you)
The Rawtarian
Aug 01, 2011
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Hmmmm.... Not too sure about needing to use a seed for this one.
I definitely don't think sunflower would work, avoid that.
You could try hemp hearts...but if doing so DEFINITELY reduce the water. You might have to experiment a bit to tweak the recipe..
Sesame could work too...
If you try it please come back and let us know how it worked!
Nicki Foster
Nov 29, 2011
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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
The Rawtarian
Dec 01, 2011
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No, it won't work as a cheesecake filling b/c it won't firm up hard enough
Nicki
Dec 01, 2011
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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
The Rawtarian
Dec 03, 2011
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Nope, this topping is not mousse-like
Try the other :)
Nicki Foster
Dec 11, 2011
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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
The Rawtarian
Dec 11, 2011
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Hehe sharing is over-rated :)
Snooky
Mar 15, 2012
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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.
The Rawtarian
Mar 15, 2012
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You're welcome Snooky! I'm glad to have you here.
Kristina
Mar 30, 2012
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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!
The Rawtarian
Mar 30, 2012
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Glad it worked out for you Kristina! Thanks for sharing
Tanja
Jul 15, 2012
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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 !!
Rhi
Aug 02, 2012
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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!
Caroline
Dec 18, 2012
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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!
The Rawtarian
Dec 21, 2012
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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
Asima
Apr 17, 2013
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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
The Rawtarian
Apr 20, 2013
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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:
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