I can’t believe how easy and delicious coconut butter is to use as a base for icing. Amazing! Even people who don’t [think] they like coconut love this icing.
First, to make coconut butter, simply pulverize unsweetened coconut flakes in the food processor along with a little drop of coconut oil. It takes a while so be patient and scrape the sides on occasion.
For a smoother, more “wet” icing you can use additional coconut oil. I use coconut butter in so many recipes that I always make an extra jar and keep it on hand for the next time I’ll need it.
Basic Raw Vegan Icing
- Coconut Butter
- Coconut syrup, agave, or sweetener of choice, to taste
- Vanilla to taste
Liquify the coconut butter first. Then, add the sweetener and vanilla and pulse until it comes together. Do not over blend or it will become too sticky and will separate.
Depending on how much coconut oil you had added to your coconut butter, or how much sweetener and vanilla you used, this may harden when cool or stay a bit more runny. If you put it in the fridge, it will definitely start to harden. It’s up to you. If you’d like it to stay more “wet” then add some extra coconut oil or liquid sweetener.
Now the variations:
Raw Vegan Chocolate Icing – add cocoa powder and a bit more coconut oil
- Raw Vegan Mint Icing – add fresh mint leaves as well as a drop of peppermint extract
- Raw Vegan Lemon Icing – a good dose of fresh squeezed lemon, extra sweetener, and optional lemon extract
- Raw Vegan Maple Icing – use maple syrup as your sweetener. Delicious!