If you can't imagine a celebration without a richly frosted cake, then don't! But here's the thing, this one is actually good for you and won't give your blood sugar too much of a fright! 

2 cups of cashews- soaked for a few hours
1 cup frozen berries
3/4 cup coconut nectar or agave syrup (depending on the flavour you want, coconut nectar is similar in flavour to golden syrup and agave is a little lighter)
1/2 cup almond milk
1/4 cup lemon juice
1 tablespoon vanilla extract
pinch of salt
3/4 cup coconut oil, melted

Using a high speed blender, whisk up everything except the coconut oil, add this slowly. You may need to pulse the mixture and move it away from the blades to get everything blended perfectly. It should be beautifully smooth and buttery in 3-5 minutes, it will be fairly pourable still but we'll be kick-starting the setting shortly....

Pop your frosting in the freezer to set the coconut oil for about an hour, after that, let it soften a little in the fridge and spread away! You should store remaining frosting (and the frosted cake!) in the fridge.

You can make a chocolate version by removing the fruit and adding 2 tablespoons cacao powder and another 1/2 cup almond milk .

Coconut oil replaces butter to create that creamy texture along with the cashews and also to help it set. It's so good for you too, because it conatin Medium Chain Triglycerides, it's a fat that your liver converts to energy straight away. It's even used by body builders to lean up! 

Enjoy!