Ginger Pumpkin Pie Spice Frosting

Ingredients:
2 cups soaked cashews
¾ cup Thai coconut milk
¼ tsp. Himalayan sea salt
1 tsp. ginger powder
2 tsp. pumpkin pie spice
¼ cup organic maple syrup
1 tsp. Bragg apple cider vinegar
½ cup melted organic coconut oil
2 tbsp. lecithin

Directions:
Drain and rinse the cashews after having soaked them for 2 hours in filtered water. Make sure the water runs clear before use. Place them in a Vitamix with coconut milk, salt, ginger, pumpkin pie spice, maple syrup, and apple cider vinegar. Using a tamper, turn the Vitamix on low, medium, and high. Blend until creamy smooth. Test with your fingers to make sure it isn’t gritty. Grind the lecithin to a fine powder and set aside. Melt the coconut oil by placing it into a pan filled with boiling water. Turn the Vitamix on low, pour in the coconut oil slowly. Use the tamper to make sure it is evenly blended. Add the lecithin in the same way. Do not over blend the mixture. Remove the frosting from the Vitamix. Place it into an airtight container. Refrigerate for 8 hours to harden.

Will last 4 to 5 days in the refrigerator. Will last 1 month in the freezer.