Nothing like a little frosting on the raw cake to really keep the raw food diet interesting! This type of indulgence can really impress explorers on the raw food trail. I love finding ways to enjoy raw coconut butter. Though I've used orange as a flavor here, you can easily omit it for a simpler vanilla version or substitute lemon or lime. Other flavor variations can be achieved by using flavor extracts such as mint, cherry, or almond. Or try adding cardamom, cinnamon or allspice. This raw icing goes superbly over the Raw Chocolate Walnut Roulade Cake (as well as it's Raw Cinnamon Roll variation!).
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: About 1 cup
- 1/2 cup coconut butter (not coconut oil)
- 1/4 cup agave nectar
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/4 cup water or freshly squeezed orange juice
Blend all of the ingredients together on high speed until creamy, smooth and irresistible.
Use immediately or store in the refrigerator in an airtight container. Once refrigerated, the icing will become very hard and need to be thawed or warmed before using again. If you stored it in a glass container, try running the sealed container under hot water to get the warming process going.