CHOCOLATE PINEAPPLE CASHEW PETIT FOURS

How are you all? Are you having a wonderful summer time so far? I am doing pretty well here in Copenhagen and am especially pleased to tell you that today's recipe is for Chocolate Pineapple Cashew Petit Fours. Oh yes, it tastes as good as it sounds. There is something magic about the combination of pineapple and chocolate and since it is so warm I figured that small cakes would be just perfect. These cuties are raw, vegan, gluten free and contain only fresh, natural fruit, nuts and seeds.

You can easily whip up a batch, enjoy some and give some to your friends and family without even having a bad conscience. This is a healthy, good-for-you alternative to store-bought candy and cake and is an affordable, easy recipe. If you don't like pineapple as much as I do, you can substitute this layer with another fruit of your choice (berries should be amaaaazing).

CHOCOLATE PINEAPPLE CASHEW PETIT FOURS

Yields 12

Crust

3/4 cup of pitted dates

1/2 cup raw dried shredded coconut

Chocolate layer

1/2 cup of soaked cashews

1 T raw carob (or cacao)

1 t organic raw maca

2 pitted dates

water as needed

Pineapple layer

1 cup sliced pineapple

Cashew layer

1/2 cup of soaked cashews

1 t organic raw hemp seed powder

2 pitted dates

water as needed 

1/4 cup raw dried shredded coconut

For the crust, pulse dates and coconut until sticking together. Press onto the bottom of a waxpaper layered 6 inch square pan. For the chocolate layer, blend cashews (without soaking water), carob, maca, dates and add water until creamy. Spread onto crust. Freeze for 15 min.

Afterwards, add pineapple slices on top.

For the cashew layer, blend cashews, hemp powder, dates and add water until creamy. Spread 1/2 of the cream over the pineapple layer. Freeze petit fours for 1 hours. Now, use remaining cream to cover the sides and dip into shredded coconut. Freeze again for 1 hour to set.

Enjoy!