Login: Kristin Meier

This simple frosting is a healthier option to most sugar, fat, and dye-laden store-bought icings.  The coconut milk and cashews give the frosting wonderful flavor and creamy texture, the flavorings add just enough taste to make it delicious, and the beets add beautiful color to the frosting.  Top the cake with Enjoy Life vegan chocolate chips and shredded coconut and you are sure to please! 

  • 1 cup cashews, soaked overnight in water
  • 1-2 T beets*
  • 1 can full fat coconut milk, chilled in refrigerator overnight
  • ¼ cup agave nectar or maple syrup
  • 2 t vanilla extract
  • 1 t almond extract
  • 1 t cinnamon (optional)

Place cashews and beets in a blender with enough cold water to cover.  Blend on high until smooth and creamy texture is achieved. Open the can of coconut milk without shaking or turning the can. Carefully spoon the top layer of opaque white “cream” into a mixing bowl. Add vanilla, almond extract, cinnamon, and agave. Whip the coconut “cream” with a hand mixer, starting on low and progressing to higher speed.  Add in the cashew and beet mixture and continue to whip until to desired consistency. 

*A word about beets: These earthy root vegetables can be added raw or baked. If it’s the color you want, and not so much the flavor, dust it lightly with salt and/or sugar, bake for an hour on 350, cool and refrigerate. The juice will seep out and you can collect it for use. You can also grate the baked beet for softer flavor, or just use it raw. Experiment and let us know your favorite!

**And another: Do not be alarmed if you pass red or pink color urine after eating beets.  Beeturia is a harmless condition found in 10-15% of the population who are genetically unable to break down betacyanin pigment found in beets.  Whew!

Inspiration:  

www.kblog.lunchboxbunch.com

 Whipped Coconut Cream from Coconut Milk