1.

Combine all ingredients in a food processor or blender.

2. Scrape sides, making sure all pieces are puréed and incorporated.

3. If mixture does not yet resemble a frosting-like texture, pulse in 1 tablespoon almond milk (or any milk) a teaspoon at a time until rich and creamy.

4. Frost cupcakes to your liking. If using a piping bag ensure a wide tip to avoid nut pieces getting clogged.

5. Store chilled for up to several weeks.