1 1/2cupsraw cashews soaked for 1 hour in boiling waterdrained and rinsed
1/4cuppure maple syrup
1tablespooncoconut palm sugaroptional
1/4teaspoonpure maple extract
Maple flakes for garnishoptional-I ordered mine here
Tip: If using to frost cupcakesstore the cashew icing in the fridge first to firm up some and then use a piping tip and bag for an easy application.
Place the cashews in a strainer and rinse well. Add them to a small bowl covered with boiling water and soak for one hour. Drain and rinse well. Add them to a food processor and pulse until they are in small pieces. Scrape the sides, add the rest of the ingredients and pulse until smooth and creamy with no more bits of cashews. It may take a minute or so. Scrape the bowl as necessary. That's it! Spread over pancakes, cupcakes or oatmeal. Store any extra in the fridge. It will firm up in the fridge some. It's good for a few days.