Combined with the bittersweet flavor from the cacao and the caramel undertone from the pecans, these Vegan Chocolate Pecan Cheesecake Bars is so delicious that I’ve made tons for times!
這全素巧克力胡桃起司蛋糕塊充滿烤過胡桃類似焦糖的蜜甜滋味，結合上可可粉，產生有深度與層次的美味，讓我”回鍋”做了好幾次!
全素巧克力胡桃起司蛋糕塊
Vegan Chocolate Pecan Cheesecake Bars
I’m a nut-lover, especially when it comes to walnuts and pecans. Even though walnuts are more common in my recipes, I really love pecans more. They reason for not using pecans so much as walnuts is simple ─ pecans are more expensive than walnuts, at least in Taiwan.
我是個深愛堅果的人，核桃應該算是最常出現在我食譜中的食材之一，而與它相近滋味的胡桃一樣是我的心頭愛! 但為什麼它好像比較少出現呢，因為 … 胡桃比較貴嘛。 : P
I didn’t buy pecans very often because they are pricier than walnuts. But things will change, so was my mindset. Pecans has become of my stable right now. My philosophy for that change is based on how I feel. I feel that if a little splunge would make me happier, then it’s definitely worth it.
Right now I eat pecans almost everyday. If you’ve watched my recent What-I-Eat video, you probably knew that already.
但抱持著「對自己好一點」的想法，胡桃也已變成我的食材庫必備食材之一，現在幾乎每天都會吃胡桃，如果你有看過我最近分享的一天飲食紀錄影片，應該就有看到。
會有這個食譜，是我在瀏覽 Pinterest 時，看到 Em 分享的胡桃起司蛋糕，因為它看起來真的太美味了，但我還是有依我個人的喜好調整、增加了一些食材，讓它從頭到腳都有巧克力! (實際上是可可啦 :9)
它主要分成三層：
- 可可堅果燕麥底層
- 巧克力胡桃”起司”蛋糕層
- 巧克力淋面表層
Oh Yeah.
這全素巧克力胡桃起司蛋糕不含蛋、不含動物性製品，而且這次也沒有用全素乳酪蛋糕常用的腰果，但它也有令人滿足的綿潤濃郁口感，而可可粉的苦甜，與烤過胡桃類似蜜糖的結合滋味，你知道的，Yum~
如果你像我一樣愛巧克力和這蜜糖結合的滋味，那麼我推薦你一定要試試 自製全素 Twix 特趣巧克力條，還有 全素偽金莎榛果巧克力球。
如果你喜歡胡桃的話，全素焦糖胡桃方塊 應該會是最適合你的首選點心；喜歡穀片的話，試試 肉桂胡桃燕麥穀片 吧!
我是把做好的全素巧克力胡桃蛋糕放在冷凍保存，想吃時再放到室溫慢慢解凍至己喜歡的軟硬度。有時候我是提早一小時將它移到冷藏，要吃的時候質地就是濃郁綿潤的滿足口感。
除了表面的可可讓它看起來誘人，底層可可燕麥層也絕對為這個全素起司蛋糕加了不少分，一樣再重申，可可粉在這次食譜的角色非常重要，所以選擇你愛的可可粉就對了。
我滿喜歡先前分享過的這個可可粉，只是後來有朋友買了之後和我分享，發現這幾個月他們在包裝上多加了一個警告標語，好像可能含有微量金屬物質 Cadmium & Lead，但後來查了一下，發現好像滿多可可粉都含有微量的金屬。你有興趣的話也可以到這個英文網站查詢看看。
適量食用加上多喝水，我想是不用太擔心的。而且後來仔細看朋友分享的照片，標語上是有特別寫依據美國加州政府，我想應該是因為加州政府的法律而多加上的。
喔對，我的甜點都不會太甜，所以如果你做到一半時，歡迎像我一樣偷舔個幾口，試一下味道，覺得不夠甜的話，絕對可以再加一些糖，別擔心任何事。這是我們該好好享用甜點的時刻。
而這次因為等不即享用，後來才發現好像沒拍太多照，因為它散發出的可可與烤過的胡桃香氣真的太誘人了嘛!
希望你有機會一定要試一試! 來動手做吧!
Let’s do this!
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Vegan Chocolate Pecan Cheesecake Bars
食材
For the base 底層
- 2 Tbsp desiccated coconut 椰蓉
- 25 g rolled oats 傳統燕麥片
- 1.5 Tbsp
cacao powder 生可可粉 - ½ tsp coconut oil 椰子油
- 35 g pitted dates 去籽椰棗乾
- A pinch of salt 鹽
For the chocolate cheesecake filling 巧克力起司餡
- 120 ml full-fat coconut milk 全脂椰奶
- 1 Medjool dates 帝王椰棗乾, or ~35 g soft dates
- ½ tsp vanilla extract 純香草精
- 15 g toasted pecans 烤過的胡桃
- 1 Tbsp cacao powder 生可可粉
- 2 Tbsp
coconut cream 椰子奶油 , aka coconut butter - ½ Tbsp
cacao butter 可可脂 , or virgin coconut oil 或冷壓椰子油 - A pinch salt 1 小撮鹽
For the topping 表層
- 1 Tbsp cacao powder 生可可粉
- 1.5 Tbsp cacao butter 可可脂, or virgin coconut oil 或冷壓椰子油
- 1.5 Tbsp maple syrup 楓糖漿
- ½ Tbsp full-fat coconut milk 全脂椰奶
- ⅛ tsp fleur de sel 鹽之花, or coarse salt 或粗鹽
作法
製作底層
- 將去籽椰棗乾放入食物處理機中，攪打細碎
- 取一模具(我的模具：長20*寬11cm)內鋪入烘焙紙，將底層混合物填壓入模具中，壓平並壓實壓緊，將其放入冷凍備用
製作巧克力胡桃起司蛋糕層
English Version
To make the base
- Add the pitted dates in a food processor and process until they are chopped.
- Add the rest of the base ingredients, including desiccated coconut, rolled oats, cacao powder, coconut oil, and salt. Continue to process until the mixture can stick together when pressed between your fingers. Add some water to help to bind if needed.
- Line a pan (Mine is 20*11cm) with baking pepper. Transfer the mixture the pan and press down to form an even layer base.
- Place the pan in the freezer while we make the filling.
To make the chocolate pecan cheesecake layer
- Melt the cacao butter and coconut cream by using a water bath.
- Add the melted cacao butter and coconut cream along with other ingredients, including coconut milk, dates, vanilla extract, toasted pecans, cacao powder, and salt, into a blender. Blend until smooth.
- Remove the pan from the freezer. Pour the cheesecake mixture over the base and give it a wiggle to even out the mixture.
- Return to the freezer for another 3 hours or until the cheesecake is set.
To make the topping
- Melt the cacao butter with the water bath method.
- Add the cacao powder, maple syrup, and coconut milk. Using a fork or a whisk to combine all.
- Pour the topping mixture over the cheesecake layer and wiggle the pan again to let the topping spread out evenly.
- Sprinkle some fleur de sel or crystal salt on top. Slice and DIVE IN!
備註
- 保存：放入密封盒中冷藏 2 – 3 天；冷凍 2 週
- Storage: Store in an airtight container in the fridge for 2-3 days or 2 weeks in the freezer.
- Recipe Adapted from This Rawsome Vegan Life
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全素雙層巧克力烤甜甜圈 (無麵粉) Baked Double Chocolate Doughnuts
2 則留言
請問表層巧克本來就會有些流動性嗎，還是需要冷凍凝固呢？？
Hi, 因為冷凍過的旦糕體應該是夠冰的，因此表層淋上去時應該滿快就會凝固的。記得注意一下每樣食材的份量喔。