This recipe is great as it removes the stigma around healthy toppings that contain animal products. While yoghurt, labne and organic butter icings are convenient alternatives for some, the only viable vegan option that remains is coconut yoghurt and well, that’s definitely not a wallet friendly option!
So, I decided to set out (note: didn’t have any yoghurt or beaters) and find an alternative, suitable for my budget and my vegan friends. And then I found cannelloni beans, recognized their quite neutral taste and after recently trying a cannelloni based cupcake (find out where here) I decided to give it a shot. Good news, it worked. Just find your natural sweetener and add your lemon & vanilla flavours and its done! You could totally flavor this with berries, banana or any fruit you like in place of the lemon!
I iced my Melinda Gluten Free Blueberry and Lemon Muffins with these and they were the perfect treat all week (and will be repeated!)
- 1 can cannelloni beans
- 4 tsp. Natvia Icing Mixture (or sweetener of choice)
- Juice of half a lemon
- 2 tsp. coconut milk/nut milk of choice
- 2 tbsp. Absolute Organic Desiccated Coconut
- ½ tsp. Organic Vanilla Essence
- Combine all ingredients in a food processor until smooth