12 1/3 ounces tofu, low-fat silken, (extra-firm)
1/4 cup brown rice syrup
5 tablespoons organic light granulated sugar
1 tablespoon tahini
3 tablespoons unrefined coconut oil
1/2 tablespoon coconut extract
1 pinch sea salt
Blend all ingredients with a small electric hand blender (easier clean up) or a food processor until smooth.
Refrigerate icing to firm it up and make it easier to spread on a cake.
Spread on cooled cake, and if necessary, refrigerate briefly to set the icing to the cake.
Should have enough icing to cover a double-layered-10-inch round cake.
- As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners).
- "Lime-Ginger Icing" - Use lime zest in place of lemon zest.