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Raw Velvety Honey Pear Frosting

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Honey-Pear-Frosting1

A few days ago, Bob announced that he needed a snack.  This is a cue for me to surprise him with some yummy raw treat.  I was in the middle of a recipe creation so I sliced up a perfectly ripe pear and served it with a few sliced of Vegan Swiss Cheese.  I didn’t think it was anything special but he raved how wonderful it was and loved the pairing of the two.

Pears are tricky.  Most people don’t know what to do with them and tend to eat them before they hit their prime.  An unripe pear isn’t anything to get overly excited about so I can’t blame someone for overlooking them in the grocery store.   A person just needs to give the pear a little love, time and patience and they will reward you in kind.

Anyway, Bob was sitting on the couch and just mentioned that I ought to make a pear frosting.  No need to say more… done and done!  :)   I thew some cashews into the soak water and carried on with my current creation.  The next day, I whipped up a Honey Pear Frosting.  As I was about done, I called for Bob the Taste Tester (his official title) and got the thumbs up.  I poured it into a jar so I could chill it in the fridge.  Bob asked, I delivered and now what?   Now I need something to put it on.  I sense a new cake creation on the horizon. hehe

Because this frosting has fresh fruit in it, it won’t last as long as some of the other frosting recipes on my site.  I give this frosting 2 days expiration, 3 tops.  It has a medium texture and can used in a piping bag but if it sits out for an extended period of time, it will start to soften.

Ingredients: yields 1 cup

  • 1/2 cup cashews, soaked 2+ hours
  •  2 Tbsp raw honey
  • 1 tsp  vanilla extract
  • Dash sea salt
  • 2 small pears  (12 oz weight)
  • 1/4 cup coconut oil, melted
  • 1 Tbsp lecithin powder or liquid

Preparation:

  1. After soaking the cashews, drain and discard the soak water.
  2. In a high-speed blender combine the cashews, honey, vanilla, pears and salt.   Blend until creamy and you don’t feel any grit in the frosting.  Depending on the blender, this may take anywhere from 1-5 minutes.
  3. While the blender is running and a vortex is in motion, drizzle in the coconut oil.  Make sure that it gets well incorporated.
  4. Now add the lecithin and process just until mixed in.
  5. Place the frosting in an airtight container and place in the fridge for 2+ hours to firm.
  6. This will keep for 2-3 days.

I wanted to show you what it looked like when I piped it onto a cupcake.  Very creamy!

Raw-Hazelnut-Pear-Cake-with-Velvety-Honey-Pear-Frosting--5

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m4s0n501

5 thoughts on “Raw Velvety Honey Pear Frosting

  1. Melissa says:

    Thank u will totally try this. I love pears!

  2. Kayla says:

    Do I need to use the lecithin? Is there something else (besides vegetable oil) that I can use as a substitute?

    • amie-sue says:

      Hello Kayla… even though I don’t recommend it, you can omit the lecithin if you can’t get it or wish to use it. Have a great weekend, amie sue

  3. […] (Non-vegans can check out the original recipe at Nouveau Raw; a delicious raw honey and pear frosting.) […]

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