White Chocolate "Buttercream"

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE, REFINED SUGAR FREE, VEGAN, PALEO, LOW FODMAP

This White Chocolate “Buttercream” receives effusive compliments from health-food nuts and “normal-eaters” alike.  It is silky, creamy, and delicately chocolatey.  
I was especially thrilled when it complimented my daughter’s 3rd birthday cake ever so beautifully!  It isn’t cloyingly sweet, so you can feel free to load your cake high with this luscious topping...and I can guarantee that your guests won’t be searching the table for cream, this finishes a cake off exquisitely.
I hope you enjoy it as much as we have!

Recipe (generously ices one standard round cake...with plenty left for ‘taste testing’)
110g cacao butter (melted)
1 tsp pure vanilla essence
70g maple syrup
3 tbsp firm coconut cream (softened)
1 tbsp tapioca flour (starch)

Method
Place the melted cacao butter, vanilla essence, maple syrup, and softened coconut cream together in a mixing bowl and whisk ingredients together until well combined.
Next sieve the tapioca flour over your wet ingredients and whisk briskly until well combined.
Now place your butter-cream into the fridge to firm up, this will take approximately 2-3 hours.
Check on your butter-cream every now and then and give it a little mix to make sure it stays well emulsified while it sets.
This white chocolate butter-cream is perfectly stable at room temperature, although on hot Summer days I would still recommend keeping it in the fridge until serving.
Now slather generously on top of your cake, serve, and enjoy!