In contrast to traditional frosting, this one is filled with nutrients including antioxidants, vitamins and minerals. It tastes delicious too! The cashews and coconut oil make it smooth and creamy, while the orange adds a zesty, fresh flavour. The quantities in the recipe below yield about ¾ cup frosting, which is sufficient to frost the top of a 20cm / 8 inch cake.
To soften the cashews, boil them in a pan of water for 15 minutes or soak in freshly boiled water for 30 minutes. Rinse in cold water and thoroughly drain.
Place the cashews in a food processor along with the syrup, zest, juice, orange extract and vanilla extract. Process until the cashews are ground into a creamy mixture. Stop now and then to scrape down the bowl. Add the melted coconut oil and continue blending for a few minutes until the mixture is completely smooth. Taste test for smoothness.
Scoop the frosting into a bowl and chill for one hour, or until firm enough to spread. The frosting will keep for five days in the refrigerator. It is also freezable.