No-Bake Plant-Based Petit Four
These plant-based, all-natural, Petit Four’s are so delicious and a great take on the traditional French sweet treat.
A Petit Four is a small bite-sized confectionery or savory appetizer. The name is French, petit four, meaning "small oven". These used to be my absolute favorite as a child that even in grade school my mom would bring these for my birthday to share with my classmates instead of cupcakes. With my birthday coming up soon, I wanted to recreate my favorite childhood treat. The result? These No-Bake Plant-Based Petit Four!
I hope you enjoy them as much as I have!
No-Bake Plant-Based Petit Four
What You Need
Top Layer
1 cup (250ml) coconut cream
⅓ cup almond butter
¼ cup coconut butter
10 drops liquid stevia
Bottom Layer
1 cup macadamias
2 cups shredded coconut
1 cup almond meal*
1/3 cup cacao butter
10 drops liquid stevia
1/2 teaspoon vanilla powder
a pinch of salt
Chocolate Coating
100–150g dark chocolate
1 pinch sea salt
chopped pecans
*do no use almond flour or coconut flour. The results will not turn out.
What You Need To Know
Top Layer: For the top layer, combine ingredients, mixing it well to create a smooth consistency.
Bottom Layer: On a cast-iron skillet, toast macadamias, and coconut. The key here is to lightly toast it, you don't want any dark bits; a few minutes does the trick.
Place the freshly toasted nuts and coconut in a food processor or blender. Pulse to combine into a butter. Add in the cacao butter. The heat from the nuts and coconut should be enough to melt it. Add in the stevia and a pinch of salt. Continue to blend or process until a smooth butter mixture forms.
On a 10” baking sheet, line with parchment paper and pour and fill the tray. The layer should be about 3/4-1” thick. Use your hands to flatten it down.
Next, add the top layer and place it in the freezer to set for about 2 hours. After the layers have set take them out of the freezer and cut them into squares or rectangles.
Chocolate coating: melt the chocolate in a double boiler (a glass bowl of chocolate over a simmering pot of hot water). Mix in pecans. Coat the frozen squares or rectangles in the chocolate and place them in the fridge to set. Sprinkle with sea salt. Store in the fridge but serve at room temperature to get that "Petit Four" texture.
