Jacynthe's recipies

Gluten-Free and Dairy-Free Icing !!

Gluten-Free and Dairy-Free Icing !!
  • 500 ml (2 cups) cashews, soaked for 2 hours and drained
  • 125 ml (1/2 cup) water
  • 65 ml (1/4 cup) maple syrup
  • 30 ml ( two tablespoons) coconut butter
  • 7,5 ml (1 1/2 teaspoon) vanilla extract (or a little more to taste)

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!

Thanks to Cuisine l'Angélique!

A note from Jacynthe: many more excellent recipes, all gluten and dairy-free, are recommended in our bookzine!

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