with purchase of 75 $ and more
Place the cashews, water and maple syrup in the blender.
Pulse until smooth.
Add the coconut butter and vanilla and pulse again until the icing is very creamy.
Refrigirate in a sealed container until the desire thickness.
You will be able to use a piping socket to decorate your cake with this icing!
A note from Jacynthe: many more excellent recipes, all gluten and dairy-free, are recommended in our bookzine!