Healthy (and vegan!) Cinnamon Frosting

My mom is a big fan of healthy treats, so we usually play around in the kitchen whenever I go home to visit my parents. The last time I was home to visit their new puppy, she told me about this recipe she heard about that uses macadamia nuts to make frosting. We quickly found a version on Forks Over Knives and decided to try it out. With our own cinnamon-y spin, of course 🙂

1/2 cup macadamia nuts

5-6 pitted medjool dates

1 tsp vanilla extract

1/2 tbsp cinnamon

pinch of salt

Soak the macadamia nuts in 1/2 cup water and the dates in 1/2 cup of water for about 20 minutes.

Drain the nuts and add them to your blender or vitamix. Add the dates and their soaking water. Add vanilla and cinnamon and blend until smooth – and I mean smooth. This could take a little longer than you think. Add more water if the mixture is too thick.

Eat right away or store in the refrigerator.

If you are using it to top a cake, cupcakes or muffins (yes, I want to do that!), pop it in the fridge for about 30 minutes so it can set first. Sprinkle more cinnamon on top and you’re good to go!

Since we weren’t baking that day, we just used it as a fruit dip!

This is great option if you have lactose-intolerant or vegan friends… or if you just want to try something different! The flavor and texture are, of course, a little different from traditional frosting, but it’s still super delicious and there isn’t ANY added sugar! Win!

Basically if you like the taste of snickerdoodle cookies, you’ll like this. YUM.

Enjoy!