Serves: 5
Total Calories: 44
Yield: 2 1/2 cups
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.
This Maple Icing recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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