Raspberry Frosting

Ingredients:
1 cup soaked cashews for 2 to 4 hours in filtered water
¼ cup agave
¼ tsp. Himalayan sea salt
¼ tsp. lemon juice
¾ cup Thai coconut milk
¼ cup freeze dried raspberry powder (crumble freeze dried raspberries with your fingers)
½ cup thawed frozen raspberries
2 small sized peeled beets
½ melted coconut oil
2 tbsp. lecithin granules ground to powder in coffee grinder

Directions:
Place drained cashews, agave. Salt. Lemon juice, coconut milk, freeze dried raspberry powder, frozen raspberries with juice, and beets into a high speed blender. Blend until really creamy smooth. Make sure no chunks are left in the cashews. Turn the blender on low and slowly pour in the melted coconut oil and then the lecithin. Blend until evenly incorporated.

Note: This frosting can also be used as a sandwich spread, cracker spread, on a cookie, etc..

Will last 3-4 days in refrigerator, and 1 month in freezer.
You can store this in the freezer in any quantity you desire for whatever purpose you choose.

All of my frostings will substitute for spreads.

​​​​​​It will make 2 cups