Party Perfect Petit Fours

July 30th, 2011 · Lisa · gluten-free, raw, Recipes, sugar-free, Sweet · Comments

Before I share my second celebration recipe selection, I should apologize for any confusion my earlier post created. It is not my birthday. I am a Libra…born October 16th (in case you want to mark your calendars). However, August 12th is Yum Universe‘s first birthday. To encourage everyone to celebrate with some super special plant-based culinary creations they have launched a recipe contest that ends on August 1st for party-themed fare.

I cannot resist a challenge. Especially if the end result is lots of delicious leftovers.

The birthday breakfast banana split I posted earlier is an amazing way to start a day of celebration, now I’d like to share something decadent to savour in the final moments of your big bash. Petit Fours, a classic confection enjoyed after a meal, typically with a strong cup of tea or coffee, seemed the ideal party recipe to recreate for Yum Universe. I like this veganized version because it is a tiny, elegant treat and absolutely, mind-blowing delicious.

Each individual cake contains three layers of raw chocolate cake, two layers of raw ice cream (vanilla and cherry), all coated in a luscious layer of rich raw chocolate. That sounds like a party for your mouth, right?

Placing the layers of ice cream inside the Petit Fours makes the classic combination of cake with ice cream à la carte way more portable. Plus, you can make it ahead and store it in the freezer until it is time to feed your guests. Easy entertaining makes for a happier host and more time dedicated to fun.

Party Perfect Petit Fours
Makes 10-12 

1 cup dates, pitted
2 TBSP non-dairy cream*
2 TBSP water
1/4 tsp salt
1 tsp vanilla extract
2 TBSP coconut oil
1/4 cup cacao powder
1 cup almond flour**
1/2 cup walnuts pulsed into a fine meal
Ice Cream Layers
1 1/4 cups cashews, soaked 2-4 hours and drained
3/4 cup water
1/4 cup agave syrup
1 tsp vanilla bean powder (or extract)
1 cup cherries
1/2 tsp lemon juice
Chocolate Coating
3 TBSP cacao butter, melted
2 TBSP maple syrup
1/4 tsp vanilla extract
pinch of sea salt
1/4 cup of cacao powder

Ice Cream: Blend together 1/4 cup of cashews and the water into a smooth milk. Add the agave and vanilla bean powder and blend to incorporate. Remove 2/3rds of the mixture and set it in the fridge to chill. Add the cherries and lemon juice to the blender with 1/3 of the remaining ice cream mixture and blend until smooth. Set in the fridge to chill. Once completely chilled churn each ice cream flavour in your ice cream machine and then chill in your freezer or freeze in ice cube trays. Before assembling the petit fours remove the ice cream from the freezer and allow to soften for 20-30 minutes. If you froze the ice cream in ice cube trays process in a food processor or blender for a smooth texture.

Cake: In a food processor combine the dates, cream, water, salt and vanilla extract. Process until it becomes completely smooth. The colour will change to dark caramel. In a blender pulse the walnuts into a fine meal. Add the almond flour, walnuts, cocoa and coconut oil to the food processor and pulse until incorporated. Do not over process, you want the texture to remain light and fluffy. Divide into three parts.
Chocolate Coating: Whisk all of the ingredients together until completely smooth.
Assembly: Press one-third of the cake dough into a loaf pan lined with parchment paper. Add the vanilla ice cream and spread evenly. Set in the freezer until firm. Add another layer of the cake and then cherry ice cream. Set in the freezer until firm. Add the final layer of cake and return to the freezer until firm. Slice into 10 or 12 petit fours. Place on a cooling rack with a silpat sheet underneath. Pour the chocolate glaze on each cake to coat. Chill in the freezer until you’re ready to indulge.
*Any non-dairy cream will do. I suggest a coconut cream which is coconut meat blended with the addition of just enough water to allow it to blend smooth. Alternatively, you can replace the cream and water with 1/4 of nut milk.
**I make almond flour with dehydrated almond pulp (leftover from making almond milk) blended into a fine four. Almond meal (whole almonds pulsed into a meal) will work just as well.
Happy Birthday Yum Universe! Happy Saturday everyone! I hope you’re enjoying some fun in the sun. I’m away from the city for the weekend, spending most of it splashing in the pool with my nieces and nephews. With all the taste testing I’ve been doing for these recipes I should have energy to do laps long into the night.
Party on!

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