THINK® Cake With Cashew Cream “Cheese” Frosting (Vegan)

Serves 1
Prep Time: 20 minutes + 20 minute soak

This recipe produces a single slice of cake made with a nutritious and filling THINK B.O.S.S. Bar. The blueberry & walnut are a perfect compliment to the slightly sweet & tart cream “cheese” frosting. Thankfully, there will extra frosting, so save that for muffins, cookies, pretzels or even carrots!

Ingredients

1 THINK B.O.S.S. Bar
Orange zest *optional garnish

Cashew Cream “Cheese” Frosting

1 cup raw cashews, soaked for 20 minutes
in hot water
1⁄2 cup coconut oil + 2 Tbsp (solid, not
liquid)
2 1⁄2 Tbsp maple syrup
2 1⁄2 Tbsp almond milk
1 tsp vanilla
Juice from 1⁄2 a lime

Directions

1. Drain cashews then combine them with all the cashew cream cheese frosting ingredients together in a blender and blend until smooth.
2. Roll your THINK Bar with a rolling pin while still in the wrapper until it nearly fills the entire package.
3. Open up and spread 1⁄2 inch thick icing layer on bar. Cut from corner to corner to make two identical triangles. Place bottom of one triangle on the icing side of the other.
4. Ice three of the four edges (except the one where you made the cut, so you can see the center). Refrigerate to set for 10-20 minutes (if you can wait) then garnish with fresh orange zest.

About the Author

Catie Cohen is a plant-based cooking instructor and private chef in Houston, TX.

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