前陣子突然一直想吃南瓜,就做了一連串的南瓜甜點,除了 全素巧克力南瓜乳酪蛋糕、椰香南瓜派,還有這個 巧克力香料南瓜焦糖條 !
全素巧克力香料南瓜焦糖條 (免烤)
Vegan Chocolate Spiced Pumpkin Caramel Bars (No-Bake)
全素, 不用麵粉, 免烤
Vegan + Gluten-Free No-Bake
這個巧克力香料南瓜焦糖條同樣是全素、無麵粉、無精緻糖,而且也不用烘烤!
作法很簡單,但同樣打造出多個層次,再加上不同的天然香料粉調合,滋味和口感真的都很豐富。
南瓜泥的橙橘色與黑巧克力的棕紅黑一同出現真的很吸睛,感覺好像互相襯托、突顯。
這個巧克力香料南瓜焦糖條不加表面的核桃點綴、一共有四個層次,由上至下分別為:
- 黑巧克力
- 香料南瓜層
- 焦糖層
- 可可燕麥餅層
不同於上頭看到的兩個南瓜甜點,這個焦糖條是比較有口感的,除了因為上層的黑巧克力,還多了底部的可可燕麥層。燕麥層我使用的是較有口感的傳統燕麥片。
延伸閱讀 Related Articles
中間的香料南瓜層是南瓜泥融入三種天然香料粉的滋味,包含肉桂粉、薑粉,以及肉荳蔻粉,就是這些香料粉,讓它充滿了異國風情,而焦糖層則添加了蜜糖的甜蜜感。
為了讓它嚐起來不要太過甜膩,最上頭的黑巧克力層我是使用可可塊 (100%可可含量)去平衡,你可以使用任何你喜歡的黑巧克力。
因為中間的南瓜層是偏泥餡口感,所以我喜歡事先切分成小塊、冷凍保存,要吃前約 1 小時再將要吃的份量拿到冷藏解凍。
南瓜泥本身的甜味結合天然香料粉的滋味,再加上巧克力可可香與苦甜,滋味真的是一般無法嚐到的!
表面的核桃是點綴用,同時也豐富口感,也可以用胡桃或是榛果,我相信滋味也會很搭!
來製作這異國的蜜甜滋味吧!
Let’s do this!
(※ 可延伸食譜但請勿直接複製內文,並請註明出處與原文網址 ※)
全素巧克力香料南瓜焦糖條 (免烤)
Vegan Chocolate Spiced Pumpkin Caramel Bars (No-Bake)
作者 Author: 桶子葉 Barrelleaf / Nora Hsu
參考改自 Adapted from Spamellab
食譜 單位標準&換算+問答集: Recipe Measurement+ Q&A
- 特別器具 Special equipment:
- 一個長條蛋糕模 (我使用的模具內徑 15.5 × 6.5 cm)
- 一台食物處理機 或 食物調理機
- A pound cake pan (Mine is 15.5 × 6.5 cm )
- A food processor or a blender
食材 :(約 4人份)
- Ingredients:(Serves: 4)
- For the base
- 1/2 Tbs coconut oil, melted
- 1 Tbs almond butter
- 1 Tbs maple syrup
- 50 g rolled oats
- 1.5 Tbs cacao powder
- For the caramel layer
- 75 g pitted dates
- 1.5 Tbs almond butter
- 1/2 tsp vanilla extract
- 1.5 Tbs warm water
- For the spiced pumpkin layer
- 50 g steamed pumpkin, chopped
- 1.5 Tbs coconut flour
- 1.5 Tbs maple syrup
- 1/2 tsp ground cinnamon*
- 1/2 tsp ground ginger*
- A pinch of ground nutmeg*
- 1.5 Tbs almond milk
- 1/2 Tbs coconut oil, melted
- For the chocolate topping
- 25 g dark chocolate
- 1/2 tsp coconut oil
- 1 Tbs of walnuts or pecans or hazelnuts, roughly chopped
- For the base
- 準備工作 Preparation:
- 食材秤量好
- 模具內鋪烘焙紙或保鮮膜
- Measure all ingredients.
- Line the pan with parchment paper or plastic wrap.
- 作法/步驟:
- 先製作底層:將燕麥片放入食物處理機中攪打細碎,再放入底層其它食材攪打混合均勻,至混合物可用手指捏成團,視情況可添加少飲用水幫助成團
- 將底層混合物填壓入模具中,冷凍備用
- 製作焦糖層:將焦糖層所有食材放入食物處理機中攪打混合,中間不時停下來做刮杯的動作確保食材混合均勻
- 取出冷凍的模具,將焦糖層混合物鋪於底層上,再放回冷凍庫冷凍至少 20 分鐘
- 製作香料南瓜層:將所有食材放入食物處理機中打混合均勻,若見食材沒混合到停下來做刮杯的動作
- 取出置於冷凍的模具,將香料南瓜層混合物小心得鋪於焦糖層上,再放回冷凍庫冰 30 分鐘,或至南瓜泥層大致凝固、不流動
- 製作巧克力表層:將黑巧克力與椰子油用隔水加熱或是微波的方式融化混合均勻
- 取出置於冷凍的模具,將融化的黑巧克力倒入模具中,快速輕晃模具使巧克力均勻分佈,表面灑上碎核桃,即可切塊享用
- Directions:
- To make the base: Ground the rolled oats in a food processor first, then other ingredients for the base and continue to the processor until the mixture can stick together when pressed between your fingers. If you find the mixture is too dry, add some water to help binding.
- Press the base mixture into the lined pan. Place in the freezer while we move on.
- To make the caramel layer: Blend all ingredients for the caramel in a food processor until all are combined. Stop and scrape down the side if needed.
- Take out the pan from the freezer. Spread the caramel mixture onto the base and return to the freezer for at least 20 minutes.
- To make the spiced pumpkin layer: Add all ingredients for the pumpkin layer to a food processor and process until smooth. Stop and scrape down the sides if needed.
- Remove the pan from the freezer. Carefully spread the pumpkin mixture onto the caramel layer. Return the pan to the freezer for another 30 minutes or until the pumpkin layer is not runny.
- To make the chocolate topping: Melt the chocolate and coconut oil together by using a double boiler or a microwave.
- Take the pan out from the freezer. Pour the melted chocolate on top and quickly wiggle the pan to let the chocolate spread out evenly. Sprinkle the walnuts on top, chopped and enjoy!
- 註
- *香料粉:也可以使用 1/2 tsp 南瓜派香料粉取代 (自製南瓜派香料粉)
- 剩下的密封冷凍保存,約可放 1 – 2 週,要吃前約 1 小時再拿到冷藏解凍
- 其它免烤蛋糕食譜:聖誕純素抹茶白巧慕斯蛋糕, 全素提拉米蘇蛋糕, 全素偽巧克力起司蛋糕,
- 更多甜點食譜:點我
- 更多純素食譜:點我
- 我的器具與食材:點我
- Notes
- *Spices: You can use 1/2 tsp pumpkin pie spice to replace the spice in this recipe. (Homemade Pumpkin Pie SRECIPE HERE
- Store the leftover in the freezer for 1 – 2 weeks. Move them in the fridge to defrost for about 1 hour before serving.
- Other No-Bake Cake recipes: Christmas Vegan Matcha White Chocolate Mousse Cake, Vegan Tiramisu Cake, Vegan Chocolate “Cheesecake”
- More Dessert recipes: HERE
- More Vegan recipes: HERE
- My Tools, Equipment & Ingredient List: HERE
© barrelleaf.com 網站內所有內容與圖片均受版權保護。未經允許請勿使用。
Bon appétit!
You Might Be Interested …
全素香蕉巧克力慕斯派 (免烤) Vegan No-Bake Banana Chocolate Pie