【食譜+實作影片】巧克力花生棒 (無麵粉, 全素) Healthier Chocolate Peanut Butter Bars (Gluten-Free, Vegan)

製作日期:2016/11/24

有時候真的很想吃這種 巧克力花生棒,但是看到市售的大多都有很多添加物與一般的油脂,常常拿起來看到成份就又放回去,於是就想自己做。前陣子看到了一個全素健康版Twix的食譜(英文),就稍微調整了一下食譜,用手邊有的食材,做成這個自己非常愛、很滿意的健康版巧克力花生棒。


(※ 引用食譜煩請註明出處與原文網址.勿拿此食譜行商業行為 )

 

巧克力花生棒 (全素)
Chocolate Peanut Butter Bars (vegan)

(參考:Blissful Basil-HOMEMADE TWIX BARS)

.特別器具:
.一個平底烤盤 (此次使用35*25*高1.5cm 烤盤)
one baking tray (Mine is 35*25*1.5 cm)

.食物處理機
a food processor

.食材 Ingredients:

.底層脆餅 for the crust:
燕麥片 rolled oats 110g
乾燥椰子粉 desiccated coconut 5Tbs
椰子油 coconut oil 4Tbs
楓糖漿 maple syrup 4Tbs
香草精 vanilla extract 1tsp
海鹽 pinch of sea salt 1小撮

.花生醬層 for the peanut butter layer:
*花生醬 peanut butter 60ml
楓糖漿 maple syrup 2Tbs
椰子油 coconut oil 2Tbs
香草精 vanilla extract 1tsp
海鹽 pinch of sea salt 1小撮

.巧克力層 for the chocolate topping:
*黑巧克力 70% dark chocolate 100g
海鹽 pinch of sea salt 1小撮

PS.
*我是用滑順的花生醬,也可以用有顆粒的,
或是換成其它堅果醬(如杏仁醬)替代

*黑巧克力我是用70%的
可以用自己喜歡的巧克力

* I use creamy/smooth peanut butter,
crunchy ones can also be used in this recipe.
Other nut butters also work.

*I use 70% dark chocolate for topping.
You can use any type of chocolate that you like.

0choc-pb-bar
※ 準備工作 Preparation:
.食材秤量好
.烤箱以170°C預熱

.作法/步驟 Step:1choc-pb-bar
1.先製作底層:將燕麥片放到食物處理機中,打成細碎近粉的樣子
For the crust: put rolled oats to a food processor and process until they become powdery.

2choc-pb-bar
2.將燕麥片倒到乾淨盆中,加入底層脆餅的剩餘食材
(椰子粉 椰子油、楓糖漿、香草精、海鹽)混合均勻

如果椰子油呈固態,記得先融化。

Transfer the oat flour to a bowl and add in other ingredients (for the crust).
Mix with a spatula until well incorporated.
Melt your coconut oil if it becomes solid.

3choc-pb-bar
3.將燕麥團填入烤盤中,用手塑型、壓緊成約1公分厚
Place the crust mixture into a baking tray.
With you hand, press the mixture evenly into the pan, about 1 cm thick.


4choc-pb-bar
4.放入已預熱好的烤箱,以170°C烤約15分鐘至金黃色。
烤好後至於網架上放涼

Put it into the preheated oven to bake at 170°C about 15 minutes or until golden-brown.
Then let the crust cool on wire racks.

5choc-pb-bar
5.製作花生醬層:把花生醬層的食材放到同一鍋中,
用中小火加熱約3~5分鐘,同時用耐熱刮刀混合均勻,

For the peanut butter layer: put all indredients into a pot.
Mix them with a spatula over a medium low heat for about 3-5 minutes
until all ingrendients are well incoporated.

6choc-pb-bar
6.將混合好的花生醬層放涼,或直接隔著鍋用冰塊降溫會更快
Let the peanut butter mixture cool to roomtemperature
or just put it on ice to get cool faster.

7choc-pb-bar
7.將花生醬層倒到冷卻的燕麥餅底層上,用刮刀抹平,再放到冷凍庫20~30分鐘

Pour the peanut butter mixture onto the cooled crust and spread evenly.
Then put it into the freezer for 20~30 minutes.

8choc-pb-bar
8.製作表層巧克力:將巧克力用隔水加熱的方式完全融化

To make the chocolate topping: melt the chocolate by using a bain-marie or a double boiler.

9choc-pb-bar
9.取出放到冷凍庫的花生醬燕麥餅,將融化的巧克力倒於表面,快速抹平

Remove the bar from the freezer,
pour the melted chocolate on top and spread evenly fast.

10choc-pb-bar
10.之後再放入冷凍庫約10~20分鐘,至表層巧克力凝固
(因為我邊拍照邊做,巧克力凝結得太快就有明顯的痕跡”‘Orz)

Put to bar into the freezer again for about 10-20 minutes
or until the chocolate topping is set.

(Since I took several photos while making them,
the chocolate topping got solid too fast that
I could not spread the topping smoothly.)

11choc-pb-bar
11.之後再取出切成適當大小的條狀即可。冷藏保存。

After the bar is hardened, cut them into small bar
or any shape you want. Store them in the fridge.

13choc-pb-bar
切的時候會掉一些屑屑在所難免,但也是它有厚度與酥度的證明~

12choc-pb-bar
側面可以看到明顯的分層:
苦甜 巧克力淋面
+

濃郁 花生醬層
+
酥脆 燕麥酥餅層

這樣一提還真感覺是三樣我好愛的食材的結合體~(笑)

14choc-pb-bar
吃的到巧克力的苦甜、花生醬的濃郁、底層燕麥餅的酥脆與厚實口感。
使用的都是天然、自己熟悉的食材,比市售的更健康,同樣滿足!

Bittersweet dark chocoalte topping
+
Creamy & rich peanut butter layer
+
Crunchy oatmeal coconut crust

Oh Yeah!

—– 2017‧02.14新增 實作影片 —–


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