Recipe 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!

Recipe Photos

Nutrition Facts

Nutritional score: 66 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Protein, and Iron.

Amounts per 64 g (2 oz) suggested serving

NameAmount% Daily
Calories 247 10 %
Protein 3 g 6 %
Fat 22 g 28 %
Carbohydrates 10 g 3 %
Dietary Fiber 0.88 g 3 %
Sugars 6 g
Calcium 9 mg 1 %
Iron 1.2 mg 10 %
Sodium 22 mg 1 %
Source: The Rawtarian, USDA

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Comments and Reviews

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12 votes
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Hehe sharing is over-rated :)

11 votes
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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)

12 votes
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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!

9 votes
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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!

10 votes
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Good point Sabine. I keep forgetting that they are different. I definitely mean coconut oil for this recipe. :)

8 votes
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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!

10 votes
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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.

8 votes
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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 :)

9 votes
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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!

11 votes
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Great to meet you! Come back anytime :)

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