Recipe Contest Entry:Lisa Pitman’s Party PerfectPetit Fours

Lisa Pitman from Vegan Culinary Crusade threw a big ole wrench in our decisions for the YumUniverse 1st Birthday Recipe Contest Top 5 on Tasting/Judging Day. This Party Perfect Petit Fours recipe was one of the last of 23 prepared, but definitely one to knock a few of the fave desserts off their pedestals right quick. The texture is light and fluffy, the taste—a refreshing change. You would never know that this was a vegan dessert, much less a highly raw one.

Want something delicious to do this weekend? Make this recipe. You won’t be sorry. And stay tuned for the finalist announcement on August 8. Will Lisa win the dehydrator?

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

*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.

Cake prep: 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.
– – –
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

Ice Cream prep: 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.
– – –
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

Chocolate Coating: Whisk all of the ingredients together until completely smooth.

Petit Four 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.


Learn more about Lisa:

Vegan Culinary Crusade





Read the comments or add yours.

Comment Rules

  1. Teresa Pitman

    This is delicious!!

Leave a Reply

Your email address will not be published. Required fields are marked *