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Vegan Pumpkin Spice Icing

We're entering the fall season and I've been playing Christmas music for two weeks already!  😂🙈

It has become tradition to welcome the autumn air by simmering cinnamon and pears, making warm chai lattes and dashing everything with pumpkin spice!

Call your loved ones over, put on a pot of your finest organic coffee and let's get to creating an icing you're sure to use this beautiful season for almost all your dessert making. 

This creamy, sweet yet fluffy icing is packed with nutrition, Gluten free, Refined sugar free, Dairy free AND full of enzymes and nutrition!!! Move over Betty Crocker!


Ingredients: 1/2c Organic Raw Cashews 5.4 oz can of Coconut cream (I use Organic Coconut Cream by Native Forest) 5-7 Dates 1/2 tsp Organic Pumpkin spice**

Pit dates. Soak your cashews for 1 hour Soak your dates for an hour Drain cashews and dates. Blend all ingredients. Pour into an airtight jar and chill for an hour before use.  

It should keep in your refrigerator for up to 2 weeks.

**Wanna keep it vanilla?  Hold off on the pumpkin spice and add in 1 vanilla caviar instead!


Did you make my Vegan Pumpkin Spice Icing?  What did you use it on?  How did you like it? Make any upgrades?

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