Silky smooth cashew cream vanilla icing to decorate your muffins, cakes and biscuits. Also a great addition to salad dressings.
1 cup raw cashews (soaked overnight and rinsed well)
2 T coconut butter
1/2 cup coconut cream
2 T rice malt syrup (or honey or maple syrup)
1 tsp vanilla extract
(1/4 cup coconut water to make a smoother texture) – excellent for birthday cakes
Put all ingredients into a high speed blender or food processor (may take a bit longer to smooth) and blend until creamy & smooth!
Spread cashew cream vanilla icing over desired thickness onto muffin (Rhubarb and Berry Jam Muffins) or cake and put into the fridge to set firm!