Ingredients 1/2 cup full fat coconut milk 1/2 cup shortening 3/4 cup maple powder 1 cup tap flour 1 T. alcohol-free vanilla extract or vanilla powder Instructions 1. Process all ingredients in a food processor until creamy and smooth, adding more maple powder for sweetness if needed. 2. Add a tiny bit of matcha powder, spirulina powder, beet or pomegranate powder, or you can pulverize freeze-dried strawberries in a food processor and add to frosting for flavor and color!
1. Chill dough 2-3 hours or overnight. If overnight, sit at room temperature for 15 minutes to soften. 2. Grab portion of dough and knead with hands (it will be crumbly, but hands and drops of water will make it pliable!). 3. Sprinkle dry surface with tapioca flour, and roll out dough into 1/4 inch thickness. 4. Cut into shapes and gently place on parchment lined sheet. Bake at 350 for 8-10 minutes. Let cool, then decorate!
1 cup Organic Palm Oil Shortening 1/4 cup Pure maple syrup 3 TBSP carob powder 1 1/2 TBSP water 1/2 cup arrowroot starch Cream shortening until fluffy. In a separate bowl, whisk together maple syrup, carob powder, and water. Add carob mixture to the shortening, and cream again. With mixer still on, gradually add arrowroot starch. For stiffer frosting, refrigerate for 10 minutes. Frosting may be stored in the refrigerator, but will harden when cold. Use again once room temperature.