Raw Vegan Frosting / Cream Cheese - Endometriosis, Crohns & Coeliac Safe

Raw Vegan Frosting / Cream Cheese 

Vegan, Wheat free, Gluten free, Rice free, Soya free -Crohns, Coeliacs & Endometriosis Safe

Ingredients:

2.5oz Blanched Almonds - 65g - 2/3cup

2 Tbls coconut milk
1 Tbls Agave Syrup or Maple Syrup
1/2 Tsp Vanilla Extract
2 Tsp Lemon Juice
pinch of salt
1/2oz Melted Coconut oil - 15g - 1/4cup  

If you want to make your own blanched almonds visit HERE.

Put you blanched almonds in a 1/2 pint / 300ml /
10 floz of boiling water for a couple of hours.

But if you want a completely smooth frosting/cream cheese the you will need soft almonds.
 If your almonds are not soft after a couple of hours  you can soak them overnight in boiling water.




Put your almonds into a blender and blend them until they are pulp.

Now add the agave/maple syrup, lemon juice, vanilla extract, pinch of salt and melted coconut oil.

Keep blending until you have a smooth paste.

Next add the coconut milk a little at a time until you have the thickness you wish for.
If you want it thick enough for a filling to a double layer cake then it needs to be quite thick so only add a little bit of coconut milk if at all.


I made a slightly thick mixture, then put it in the fridge over night.

The next morning/later your mixture should be thicker.


There you have it.
To see the frosting being used on a cake see HERE

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