Desserts
Raw Carrot Zucchini Cake Frosting Recipe
2 cups Cashews (soaked in water for 6 hours, drained and rinsed)
1/2 cup Coconut Oil, melted
1 cup dried Cranberries
1 cup dried, unsweetened Coconut
1/2 cup Orange Juice
1/2 cup Maple Syrup
1 tsp Vanilla
1 cup chopped Walnuts
1In a high-speed blender, blend cashews, orange juice, maple syrup, coconut oil and vanilla until smooth
2By hand stir in cranberries, walnuts and coconut
3Refrigerate for at least 2 hours to set
4Spread between Carrot Zucchini cake layers