Yield 1 cup of frosting
1 cup of palm shortening (can substitute 1 cup of softened, unsalted butter)
1/2 cup of raw coconut nectar (can substitute raw honey or maple syrup)
2 tablespoons of coconut flour
1/4 cup of arrowroot starch
Pinch of salt
1 4-ounce bag of freeze-dried raspberries
Whip together the palm shortening, raw coconut nectar, coconut flour, arrowroot starch, and salt in the bowl of a stand mixer until light and airy, about 5 minutes.
Meanwhile, crush up 1 4-ounce bag of freeze-dried raspberries in the bowl of a food processor until a fine powder, about 30 seconds.
Pour the raspberries into the stand mixer and continue whipping for another 2 minutes until fully combined.
Fill a pastry bag or a plastic bag with a corner tip snipped off with the frosting. Pipe it all over the cooled Chocolate Raspberry Cupcakes, making it as pretty or messy as you’d like. Top with fresh raspberries and serve.