A yummy vanilla buttercream with a slight caramelly taste - perfect to use on the Spiced Hemp cake!
Refined sugar free, GF, DF, nut free, and vegan
1/4 Cup coconut sugar
1 Tablespoon water
1/4 teaspoon salt
100g dairy free butter (I used Olivani)
1 teaspoon vanilla essence
2 teaspoons coconut flour
3 Tablespoons coconut oil (softened in microwave)
Place the coconut sugar and water in a saucepan. Heat until sugar is dissolved, and mixture is just starting to boil. Cool in the fridge for around 10 minutes. Add the rest of ingredients to a bowl, and mix with an electric mixer until combined, add the coconut sugar mix when cool. Beat for around 2 minutes. Enjoy!