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No-Bake Chocolate and Berry Petit Fours Recipe

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4.3 from 9 reviews

Delight in these No-Bake Petit Fours, a layered, bite-sized dessert featuring a date paste and almond flour base, a rich dark chocolate layer, and a creamy pink chocolate topping. Enhanced with fresh berries and optionally dusted with beetroot powder, they offer a naturally sweet, sugar-free treat that’s perfect for gatherings or an indulgent snack without turning on the oven.

  • Total Time: 6 hours 45 minutes
  • Yield: 20 servings

Ingredients

Base

  • 150g (5.2 oz) date paste
  • 50g (1/4 cup) coconut oil, melted
  • 70g (1/2 cup + 2 tbsp) almond flour

Dark Chocolate Layer

  • 150g (5.2 oz) date paste
  • 200 ml (1/2 can) coconut milk
  • 100g (3.5 oz) sugar-free dark chocolate chips, melted

Pink Chocolate Layer

  • 200 g (7 oz) sugar-free pink chocolate chips
  • 200 ml (1/2 can) coconut milk

Garnish

  • 20 fresh berries (e.g., blueberries, raspberries, or strawberries)
  • Pinch of beetroot powder (optional)

Instructions

  1. Prepare the Base: In a bowl, combine 150g date paste with 50g melted coconut oil and mix thoroughly. Add 70g almond flour and stir until you have a thick, uniform mixture.
  2. Form the Base Layer: Spread this mixture evenly on the bottom of a 25 x 19 cm (10 x 7.5 inch) rectangular pan lined with baking paper. Place in the fridge to chill while preparing the next layers.
  3. Make the Dark Chocolate Layer: Blend together 150g date paste and 200 ml coconut milk in a food processor until creamy. Transfer to a bowl and add the melted 100g dark chocolate chips, mixing well.
  4. Apply the Dark Chocolate Layer: Spread this mixture evenly over the chilled base using a rubber spatula. Return the pan to the fridge.
  5. Prepare the Pink Chocolate Layer: Melt 200g pink chocolate chips with 200 ml coconut milk using a double boiler. Stir until smooth.
  6. Top with Pink Chocolate Layer: Pour this melted mixture evenly over the dark chocolate layer in the pan.
  7. Chill Thoroughly: Place the pan back in the fridge for 30 to 60 minutes to set the layers.
  8. Add Garnish: Arrange 20 fresh berries on top, one for each petit four. Optionally, sprinkle a pinch of beetroot powder for color and extra flavor. Refrigerate the entire dessert for 6 to 8 hours to fully set.
  9. Serve: Remove from the fridge and cut into 20 small squares, trimming the edges if needed. Serve chilled and enjoy your elegant, no-bake petit fours.

Notes

  • For best results, use fresh, high-quality date paste and sugar-free chocolate chips to maintain natural sweetness without added sugar.
  • You can substitute almond flour with another nut flour, but it may affect the texture slightly.
  • Beetroot powder adds a vibrant color and subtle earthiness but is optional.
  • Chilling time is essential for the layers to set properly, so be patient for the best texture.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International
  • Diet: Gluten Free

Find it online: https://dishiary.com/no-bake-chocolate-and-berry-petit-fours-recipe/