Triple Layer Coconut Petit Fores



While I get excited about food and recipes on a daily basis, it takes something special to really impress me. This tiny, pristine dessert did it. Don’t let the unusual ingredients scare you– considering sweets and anything with chocolate are general crowd pleasers, this is a great dish to bring to a holiday party.

The best part about this treat? Hmm…I can’t decide… The fact that it has tons of healthy ingredients like avocado, tofu, coconut oil, oats, and walnuts? Or that you can keep it in the freezer for a good month so you don’t have to gobble it all up before it goes bad? Or that it tastes super rich and luxurious? Or perhaps that it reminded me of my mom’s triple layer brownies she used to make during Christmas time…

Triple Layer Coconut Petit Fores
Adapted/Inspired by Nicole
Makes about 20-25 small squares
Time: 2 1/2 hours, 2 hours inactive

The Base

  • 1/2 cup raw walnuts
  • 1/2 cup oats
  • 2/3 cups dates, soaked and drained
  • 1/2 cup graham cracker crumbs (optional. you can also use walnuts to make this gluten-free)
  • pinch of salt

Line the bottom of a 10 x 5 inch loaf pan with plastic wrap or parchment paper. Be sure to leave on overhang so you can remove it.

In a food processor, process walnuts, oats, and graham crackers into coarse crumbs. Add salt and dates and continue to process until they are broken down and the mixture is sticky. Press mixture into the bottom of the loaf pan in a 1/4” layer. Put pan in freezer while you make the coconut layer.

Coconut Layer

  • 1/2 cup silken tofu
  • meat of 1 ripe avocado
  • sweetener (I used 2 tablespoons raw honey)
  • 3 tablespoons coconut milk
  • 1/2 cup unsweetened coconut

Put all ingredients in food processor and process until thick and creamy. Let the food processor run for about a minute–you don’t want chunks of avocado in it! With a spatula, spread on top of the bottom layer into the pan and then put the pan back into the freezer for an hour or so.

Chocolate Topping

  • 1/4 cup coconut oil, warmed until slightly soft and not rock hard
  • 2 tablespoons cocoa powder
  • 3 tablespoon agave

Whisk coconut oil, cocoa powder, and agave until smooth. Pour this on top of the coconut layer, smooth out the top with a small spatula or back of spoon. Put back in freezer until topping is set, about 1 hour.

When you take the finished product out of the freezer, it won’t look that impressive. Don’t worry! Once you cut the rounded edges off, you’ll see how clean-cut and beautiful the layers look. To cut bars, carefully take out the parchment paper/dessert out of the loaf pan and place on a cutting board. It is best to cut with a sharp knife that has been placed in some hot water immediately before cutting (make sure to wipe the knife dry before cutting though!).

Store bars in an air-tight container in the freezer. I found it best to store the bars in the freezer, and then let them thaw in the fridge for about an hour before serving. When just stored in the fridge, they got a little too soft, but this combination of the freezer/fridge works well.

Get ready for a super decadent, coconut-y, delicious, and nutritious dessert!!


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