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CHESTNUT TAHINI FROSTING

danielle copperman

This recipe is great for use on cupcakes, sweet loaves, biscuits or fruit. Making healthy frosting seems like an impossible task, but I have discovered several ways in which you can create it. This frosting closely resembles buttercream icing, as opposed to sickeningly sweet fondant icing, or the simple icing sugar and water method. It is incredibly creamy and the texture is smooth and thick - perfect for piping or spreading onto cakes. Add your own choice of spices or other flavours to match with whatever you are icing, or enjoy on slices of apple or other fruits. This recipe also makes a delicious spread for toast, or can be added to porridge in the place of nut butter to add some flavour.

INGREDIENTS
1 Cup Chestnuts
1/4 Cup Water
2 Tablespoons Tahini
1 Tablespoon Agave, Coconut Palm Sugar, Raw Honey or Date Syrup
Pinch of Himalayan Pink Salt

METHOD
Simply add all the ingredients to your blender and blend for 2-3 minutes.

FOR A CHOCOLATE VARIATION

INGREDIENTS
1 Cup Chestnuts
1/4 Cup Water
2 Tablespoons Tahini
1 Tablespoon Agave, Coconut Palm Sugar, Raw Honey or Date Syrup
Pinch of Himalayan Pink Salt
3-4 Tablespoons Raw Cacao Powder
2 Tablespoons Coconut Oil
1/4 Ripe Avocado - optional

METHOD
Simply add all the ingredients to your blender and blend for 2-3 minutes.