I made a Chocolate Raspberry Cake for my birthday this year and while it tasted really good, it was a LOT of work. Wow, I needed a massage after all of that stirring of dates and nuts together. Clearly the makers of that recipe have one of those electric mixer bowls that you can just leave on for extended periods of time.
The good news is, the raspberry frosting from that cake recipe is really easy to make and really yummy (many thanks to the [amazon-product text=”Sweet Gratitude recipe book” type=”text”]1556437447[/amazon-product]). I highly suggest you make the Chocolate Brownie recipe and then use this Raspberry Frosting as the topping (in place of the chocolate icing). Wow! What a great combination! And of course, you can apply this raspberry frosting to anything that could use a little extra tastiness – like your fingers!
1.25 Cups Cashews (soaked and rinsed)
1.75 Cups Raspberries (fresh or frozen)
6 Tbsp Vanilla Agave Nectar
1/4 Cup Almond Milk
2 Tbsp Lemon Juice
1/2 Tbsp Vanilla Extract
1/8 tsp Sun Fire Salt
1.5 Tbsp Lecithin
1/2 Cup Coconut Oil
Blend all ingredients except the Lecithin and Coconut Oil in a high powered blender until smooth. Then add the Lecithin and Coconut Oil and blend until well mixed. Pour into a container and freeze for 30-60 minutes (or keep it in the freezer until ready to use). Once the frosting is firm, apply it to the brownies. If it has been in the freezer a long time, you may wish to let it defrost a little bit so that it’s more spreadable. Alternatively, you can apply the frosting to the brownies and freeze the whole thing until the frosting is set (after which you can keep the brownies in the fridge).
A few more photos of the process: