Maple Cinnamon Cashew Buttercream Icing

Fall is officially here and with it comes the flavors we all love to savor: pumpkin spice, apple cinnamon, maple, and warming chai spices. Even though the weather is still hovering in the 90s here in Texas, once the kids go back to school, I get excited to start baking new creations in the oven (as long as I do it before 10 am to keep the house from getting too hot!). 

Lately, I have been experimenting with healthier recipes to use for icing for muffins, cupcakes, cakes and bars. After trying out soaked cashews in savory recipes, I was convinced I could use them for an icing recipe and keep the texture palatable. Enjoy in moderation as part of your whole foods diet!

Ingredients:

1 c raw cashews

2 c boiling hot water

3 T pure maple syrup (or more for a sweeter taste)

1 t coconut milk 

1/8 t sea salt, finely ground

3 T melted coconut oil

1/4 t cinnamon

2 t vanilla extract

Directions:

Soak cashews in hot water for 3-4 hours until soft. Drain water. Add cashews and remaining ingredients to a food processor or high speed blender (see note below). Run processor for 2-3 minutes, then scrape down sides, and process again until mixture has a smooth but thick consistency. Place mixture in a glass storage container and store in refrigerator until ready to use. 

To ice cakes, cupcakes, etc., spread icing on with a plastic spatula or knife or fill a decorator's tube or plastic bag with corner cut off to pipe icing out in a fancier way. I'd love to see any creative ways you decide to use this recipe!

*Note, for this recipe, the icing turns out creamiest when using a good quality food processor rather than a blender. You may use a blender, but the results may be slightly grainy.