How to make easy raw vegan chocolate frosting

Whip up an easy fast raw and vegan cashew buttercream! Perfect for cakes, cupcakes, muffins and on a spoon. Super thick, creamy and delicious!

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Soak cashews in water, for at least 1 hour to overnight.

Soak cashews in water, for at least 1 hour to overnight.

add cashews, cacao, sweetener (I prefer pure maple syrup), vanilla extract, and dash of salt together in your food processor.

add cashews, cacao, sweetener (I prefer pure maple syrup), vanilla extract, and dash of salt together in your food processor.

process a little longer than you think! approximately 8 minutes, depending on your processor.

process a little longer than you think! approximately 8 minutes, depending on your processor.

use to frost cakes or cupcakes (or in this case, on a spoon.) It's deliciously chocolatey, thick and luscious full of healthy fats and no refined sugar.

use to frost cakes or cupcakes (or in this case, on a spoon.) It's deliciously chocolatey, thick and luscious full of healthy fats and no refined sugar.

  • 1.0c raw cashews, soaked at least 1 hour
  • 1/4c raw honey, liquid or maple syrup or agave nectar
  • 3.0Tbsp raw cacao powder
  • 1.0tsp pure vanilla extract
  • 1.0pch Himalayan salt
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