“German Chocolate” Frosting



1/2C Cashews + water
1/4C Honey (or Agave to make vegan)
1 tsp Vanilla Extract
1/2C Shredded Unsweetened Coconut
1/4C Pecans (chopped)


Soak 1/2C cashews overnight. Blend with water and 1t vanilla extract (I used a bullet). Add 1/4C honey and heat on the stove to thicken. Transfer to a container and mix in 1/2C shredded unsweetened coconut flakes and 1/4C chopped pecans. I made this frosting for my Dark Chocolate Spelt Cupcakes that I brought in today.
Adapted from: A Girl Worth Saving’s German Chocolate Cake Frosting

Makes: 22T

Serving Size: 1T



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