Okay, so I guess these aren't technically petit fours, but these coconutty bites sure are scrumptious and,
you know, cube-ish like petit fours. And they're sweet and rich, also like petit fours.
They actually taste like fudge--chewy, coconutty fudge.
and they also taste like cookie dough--soft, coconutty cookie dough.
This "fudge-meets-cookie-dough" hybrid is totally delicious on its own, but after it has been dipped in some white chocolate (oh my) it becomes the most creamy, sweet, decadent and divine gift of all.
Or at least that's how my friends described it (they're my taste-testers, who gladly volunteered after one whiff of these fragrant coconut cubes!)
Yum, yum, yum . . . yum, yum, yum!
It was calling my name!
And it kept calling!
And then it ... stopped calling. What can I say? I'm a taste-tester too!
(makes 18 one-inch petit fours)
48g (1/2 cup) Old Fashioned Rolled Oats, blended to a flour (GF if you like)
93g (3 scoops) Vanilla Protein Powder
30g (1/2 cup) Reduced Fat Shredded Coconut
1/8 tsp Salt
126g (1/4 cup + 2 tbs) Brown Rice Syrup
126g (1/4 cup + 2 tbs) Honey or Agave
56g (1/4 cup) Coconut Butter
1/2 tsp Vanilla Paste
3/4 tsp Coconut Extract
1/2 tsp Hazelnut Extract (or more vanilla paste)1/2 tsp Chocolate Extract
1/2 tsp Stevia Extract
1/4 tsp Butter Extract (optional)
2.5oz White Chocolate (vegans, use vegan white chocolate)
1. Blend the oats into a flour and pour into a large bowl along with the rest of the dry ingredients and whisk.
2. Warm the brown rice syrup, honey and coconut butter in the microwave at 10-second intervals, stirring between each one, until runny. Stir in the vanilla paste and extracts.
3. Pour the wet ingredients over the dry and fold together with a spatula
4. Cover your fingers with plastic wrap or a plastic bag and press the mixture into a mold of your choice--I used one with 24 individual, 1" cubes (the mixture filled 18). If you don't have a mold like this, line a brownie pan with parchment paper and flatten the mixture with a pastry roller or your plastic-wrapped hands until flat and even.
5. If using a mold, place in the freezer for 30 minutes. If using a brownie pan, refrigerate for an hour.
6. While you wait, melt the white chocolate. Microwave at 30-second intervals, stirring between each one, until melted.
7. Pop the petit fours out onto a plate. If using a brownie pan, remove the parchment paper from the pan and slice into cubes of desired size. Dip one face of the petit four into the white chocolate and let it firm on a piece of parchment paper. Refrigerate for at least 30 minutes and serve.
I am sensing that these will be made again in the near future! Aka, next week.