Icing

Ingredients 

1 cup of raw macadamia nuts or raw cashews (roasted and salted nuts change the flavor of this recipe) 

3/4 - 1 cup of thick coconut milk or cream 

1-2 TBSP of maple syrup or monk fruit sweetener blend 

3 tsp of pure vanilla (I prefer the kind that does not have alcohol for best flavor) 

1/3 cup of coconut oil 

1/4 tsp of lemon zest 

2 tsp of lemon juice (feel free to add more lemon if you like that taste stronger) 

Instructions 

1. Soak the nuts in hot water for one hour or overnight in the fridge in cool water 

2. Drain the water from the nuts and pat dry 

3. Using a food processor, grind the nuts up until smooth

4. Add the rest of the ingredients to the food processor and blend until the texture is nice and smooth

5. Sometimes I play around with the amount of oil or coconut milk if I think the texture is not smooth enough

6. When all is blended and sweetened to taste (I find I like it less sweet, so sweeten to your taste), put the icing in the fridge for 45 minutes to firm up. 

7. When the icing is a nice firm texture, feel free to spread on cupcakes or sugar cookies  and decorate

8. This icing keeps well in the fridge or freezer. It will get soft and drippy if left out for longer than 2-3 hours