Frost your cupcakes or your cookies or anything else that deserves it.
These are black bean chocolate cupcakes in the photo.
For the frosting:
2 cups cashews, soaked 4-6 hours
1/2 cup coconut cream (also called coconut butter by some)
1/2 cup agave nectar
1/2 cup extra virgin coconut oil
6 tablespoons organic cocoa powder (I love Rapunzel)
Drain the cashews and put into the food processor with the remaining ingredients. Process until smooth, scraping down the sides as necessary for consistency. Chill to make it more spreadable, however if it’s too chilled you may have to take it out to soften it.