Raw Carrot Zucchini Cake Frosting

Ingredients

2 cups Cashews (soaked in water for 6 hours, drained and rinsed)

1/2 cup Coconut Oil, melted

1 cup dried Cranberries

1 cup dried, unsweetened Coconut

1/2 cup Orange Juice

1/2 cup Maple Syrup

1 tsp Vanilla

1 cup chopped Walnuts

Directions

1In a high-speed blender, blend cashews, orange juice, maple syrup, coconut oil and vanilla until smooth

2By hand stir in cranberries, walnuts and coconut

3Refrigerate for at least 2 hours to set

4Spread between Carrot Zucchini cake layers