Raw Petit Fours

You know, you can complain wherever you go. That everything is not perfect for you. That there’s violence, or meanness. But then you’re at Carmita’s. And a little penny falls out while you’re searching for change. A penny that your son carved ten years ago, carved out in metal shop so that only the face of Lincoln remains. And you laugh and tell Carmita that story, and that that penny has been in your wallet for ten years. And she pauses, then takes the penny, moves to the side, under the counter, and comes up with your little precious penny in a tiny, perfect, sealed bag. So that it will always be protected, and never confused with your other change. She did that.

Recipe of the Day – Vegan Petit Fours

Ingredients

Cake
1 c. dates, pitted and soaked
2 T.coconut cream
2 T. date soak water
1/4 tsp salt
1 pinch vanilla powder or 1 tsp vanilla extract
2 T. coconut oil
1/4 c. cacao powder
1 c. almond flour
1/2 c. walnuts ground

Ice Cream Layers
1. 3 frozen bananas

dash vanilla powder

2. 1 cup cherries
1/2 tsp lemon juice

2 drops stevia liquid

Chocolate Coating
3 T. cacao butter, melted
2 T. coconut syrup
1/4 tsp vanilla extract
pinch of sea salt
1/4 c.  cacao powder

Directions:

Ice Cream: Blend together the bananas and vanilla. 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. Pour each batch into ice cube trays. Before assembling the petit fours remove the ice cream from the freezer and allow to soften for 20-30 minutes. Process in a food processor or blender for a smooth texture.

Cake: In a food processor combine the dates, cream, water, salt and vanilla. Process until it becomes completely smooth and dark in color. 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 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 wax paper underneath. Pour the chocolate glaze on each cake to coat. Chill in the freezer until you’re ready.

Word/Phrase of the Day- Tontito/Tonto Bobo – Silly Billy

Tip of the Day –  To make it even simpler, use frozen banana slices instead of making the ice cream.

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