Maple Icing

Serves: 5
Total Calories: 44
Yield: 2 1/2 cups


1 (8-ounce) package vegan cream cheese
about 6 ounce firm silken tofu
1/4 cup maple syrup
1/4 cup Sucanat
6 large soft dates


1. Place all the ingredients in a food processor and blend 3 to 4 minutes or until completely smooth. (Be patient, blending the dates takes a little time.) Refrigerate at least 1 hour or until chilled. It will firm up a bit.
2. Spread the icing over cooled cake.

Nutritional Facts:

Serves: 5
Total Calories: 44
Calories from Fat: 0

This Maple Icing recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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