Grain Free Lemon Coconut Petit Fours
- 1/2 cup coconut flour
- 1/2 cup whole milk
- 3 eggs, separated
- 3/4 cup soaked dates in 3 tbsp hot water
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp lemon rind
- 2/3 cup coconut cream
- 2 tbsp raw honey
- 3 tsp lemon juice
Adapted from empoweredsustenance.com
1.Put dates in a heat safe bowl or container and pour 3 tbsp boiling water over them and let soak for about 15 minutes. You can chop the dates before soaking to speed up the process, but it's not necessary.
2.Separate the eggs with yolks in one bowl and whites in one large stainless steel, glass or ceramic bowl. When you go to whip the egg whites, it helps if they are at room temperature.
3.Once dates have soaked put them in a food processor along with remaining water and mix until you have a paste-like consistency. Add coconut flour, milk, egg yolks, vanilla, baking soda, salt and lemon rind and mix.
4.Whip the egg whites until foamy and stiff peaks form. This is much easier if you have a stand mixer with the whisk attachment or a hand mixer. It is possible to do it by hand, but takes time.
5.Gently fold egg whites into the batter. Grease a standard sized loaf pan. Put batter in pan and even out the top with a spatula or spoon.
6. Bake in a 350° oven for 20-30 minutes or when a toothpick inserted comes out clean.
7.For the frosting: Coconut cream can be purchased in cans or you can skim the cream of the top of cans of coconut milk, however you may have to use multiple cans of coconut milk. Put coconut cream in a bowl and whisk for a few minutes to make it lighter and creamier.
8.Add raw honey and lemon juice and whisk until fully incorporated.
9.Allow the cake to cool completely before frosting. Once the cake has cooled, cut small squares or circles out of the cake and skim some cake off of the top with a knife to make it even. There will be leftover scraps, but they make a great snack!
10.Cut the squares in half and frost the middle. You can use the prepared frosting, but it will be very thin. If you want a thicker middle frosting section (like the one pictured) use plain coconut cream, then sprinkle some lemon rind on it. Then place the other half of the cake on top of it. To speed up the process cut very large squares in half and frost the middle put the top back on and then cut smaller squares to frost.
11. Drizzle the prepared frosting over the small cake squares and use a spatula or knife to frost the sides evenly. Once you've frosted each petit four, refrigerate to allow the frosting to harden. Top with a bit of lemon rind.
You'll also love
- Tomato Cups with Pasta Salad 4.2/5 (5 Votes)
- Hotdogs with Onion and Tomato... 4.2/5 (5 Votes)
- Fig Almond Tart 4.2/5 (5 Votes)
- Sweet corn and basil cake let with... 4.2/5 (5 Votes)
- Romaine Salad with Orange, Feta &... 4.2/5 (6 Votes)
- Carrot Ginger Soup with Coconut... 4.1/5 (7 Votes)
- Toasted Coconut Martini 4/5 (17 Votes)
- Lemony Shrimp Scampi with Asparagus 4.1/5 (8 Votes)