Vegan Cookie Dough Icing


1 13-oz can coconut cream
1/2 cup nut butter (I used cashew butter but any will work nicely)
1/2 cup coconut sugar
2 tsp vanilla
1/2 tsp sea salt
1 1/2 cups tapioca flour/starch (add more to thicken)

1. In a mixing bowl, beat coconut cream, nut butter, coconut sugar, vanilla, and sea salt with a hand mixer or mix with a KitchenAid
2. After well mixed, add tapioca starch 1/2 cup at a time
3. Continue adding tapioca starch until you reach your desired consistency (transfer bowl to fridge for 10 - 15 minutes to thicken it up a tad bit more)
4. Store in airtight container in the fridge for up to 1 week

This recipe was made by our friend Ansley from &