White Cake Frosting

raw, gluten free, egg free, sugar free, dairy free

2 cups raw organic macadamia nuts (soaked, drained and rinsed)
3/4 cup thick organic coconut milk
1 tablespoon organic vanilla powder
1/8 teaspoon Himalayan salt
1 scoop organic Kal stevia
1 cup coconut oil melted
2 tablespoons raw organic sunflower lecithin

In a high speed blender (like Vitamix) combine all the ingredients except the sunflower lecithin and coconut oil. Blend until creamy (until you can't feel any grit) - about 1 to 3 minutes. While blending, drizzle in the coconut oil and add the sunflower lecithin. Blend until JUST thoroughly mixed.*

Important Preparation Tips:

* Sunflower lecithin acts as a emulsifier and binds the fats with the liquids to form a creamy consistency - if over blended, the mixture will separate and lose its creamy consistency.

Place frosting in an airtight container and refrigerate for 2 to 4 hours to firm. Frosting will keep for 3-5 days in the refrigerator.