I’m indebted to Nourishing Meals by Ali Segersten and Tom Malterre for the springboard for this amazing recipe!
- You’ll need a high-powered blender like a Vitamix or Blendtec for this one; I really can’t imagine a regular blender or food processor making it through the dates and nuts this way. (See my Blendtec review)
- Soak the cashews and dates in the water for 3-4 hours. Measure carefully because you’re not going to drain the water. If you’re cooking anything during this time, set your jar of coconut cream on the stovetop to soften.
- Before you begin the rest of the process, make sure your coconut cream concentrate is soft. If it’s not almost fluid from sitting near a hot pot, you’ll want to measure the half cup and gently warm it in a pan over low heat until quite creamy.
- Blend the soaked nut and dates on high for 30 to 60 seconds until very smooth and creamy. Add the softened coconut cream, vanilla and salt. Blend again until smooth and fully incorporated.
- Scrape the frosting out into a bowl and refrigerate overnight; it will thicken up quite a bit once chilled. If you want a very soft frosting, either don’t refrigerate it or allow it to warm on the counter for an hour before spreading. You can also whip it up a bit with a spoon or fork. Only frost cakes once entirely cooled.
Store leftover frosting in the refrigerator for about a week before it starts seeming a little weird.
The frosting will do fine at room temp for a day or two when it’s on a cake that can’t be refrigerated.
You should be able to frost at least 12 cupcakes, a 9×13 cake, or, if you stretch it, a whole 2-layer cake, especially if the center layer is nut butter or something else.
The original recipe called for 3/4 c. melted coconut oil instead of coconut cream, in case you don’t have any on hand. I have a feeling that version was quite runny to begin with.