Instant coffee steeped in boiling water simmers with coconut milk, agar, and coconut cream until fully dissolved, setting the stage for cashew butter, maple crystals, and bittersweet chocolate in this deeply mocha frosting.
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Prepare coffee by combining instant coffee, salt, and water. Set aside.
In 2 1/2 quart pot, combine coconut milk, prepared coffee, agar powder, and coconut cream. Set aside for 5 minutes .
Bring coconut milk-coffee mixture to . Lower heat and until all agar powder has dissolved. Transfer to ice bath.
In food processor combine cashew butter and maple crystals. Add coconut-coffee mixture. Blend well until smooth.
Add melted chocolate and mix to combine. Transfer mixture to small bowl.
Place bowl over ice bath until mixture is firm.
Blend frosting in food processor until smooth and pipe-able.
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