【食譜】全素巧克力豆腐塔+花生底層 Vegan Chocolate Tofu Tart with Peanut Butter Crust

製作日期:2017/06/07

前陣子熊熊又想做巧克力塔,上網逛了一下,看到這個食譜就很有興趣,也想到冰箱還有之前買的嫩豆腐和一大瓶自製花生醬,動了動腦筋,就決定來做這個 豆腐巧克力花生塔 摟!

vegan-chocolate-tofu-tart-peanut-butter-crust (5)
之前就有用巧克力和嫩豆腐做過 豆腐生巧克力,所以對於這兩者的結合使用並不陌生。花生和巧克力的結合更是常見,之前也有做過全素的巧克力花生棒,這次算是把這三樣食材再組合。

vegan-chocolate-tofu-tart-peanut-butter-crust (6)
這樣甜點一樣是 無蛋無奶全素,但這次比較偷懶,底層就用一般市售的餅乾;我這次是用先前買的無糖消化餅,你可以用你喜歡的餅乾,但不建議選味道太重的,因為這次底層主要就是讓花生醬的滋味成為主角;

巧克力的部份,我的建議就是簡單的一句話:選你付擔的起、品質最好的巧克力。建議是用可可成含量70%以上的黑巧克力。我這次是用之前在 Costco 買的 72% 比利時巧克力片

vegan-chocolate-tofu-tart-peanut-butter-crust (7)
表面我有再用一些炒過的熟花生和可可碎豆(Cacao nibs)來點綴。

vegan-chocolate-tofu-tart-peanut-butter-crust (8)
這道甜點看起來很厲害,實際上做起來非常簡單! 需要的食材也不算多。

vegan-chocolate-tofu-tart-peanut-butter-crust (9)
底層餅乾融入花生醬,吃之前就能聞到淡淡的花生香氣,嚐起來花生味不算很重,但就是淡淡的,與黑巧克力的苦甜並行。餅乾打碎再加烤過,吃起來就是和直接吃餅乾的口感不一樣,更酥、口感也更豐富。

來動手作吧~! Let’s do it!

(※ 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 ※)

全素巧克力豆腐花生塔
Vegan Chocolate Tofu Peanut Butter Tart

  • 特別器具 Special equipment:
    • 一台食物調理機
    • 一個塔模 (此次使用 6″ / 15 cm)
    • A food processor
    • A tart pan (I use 6″ / 15 cm for this recipe)

  • 食材 :(約 6 人份)
    • 花生醬餅底層
      • 餅乾(我用無糖消化餅) 50 g
      • 花生醬 1.5 大匙
      • 椰子油 1/2 大匙
      • 椰糖漿 或 其它糖漿 1/2 大匙
    • 豆腐巧克力餡
      • 嫩豆腐 225 g
      • 黑巧克力 150 g
      • 香草精 1/2 小匙
      • *咖啡 2 大匙
      • 生可可粉 1 大匙 (另外再多一些灑於表面)
  • Ingredients: (Serve 6)
    • For the peanut butter crust:
      • 50 g biscuits (I use unsweetened digestive biscuits)
      • 1.5 Tbs natural peanut butter
      • 1/2 Tbs coconut oil
      • 1/2 Tbs coconut palm syrup or other liquid sweetener
    • For the chocolate tofu filling:
      • 150 g dark chocolate (I use 72%)
      • 1/2 tsp vanilla
      • 2 Tbs coffee*
      • 1 Tbs cacao powder (plus more for dusting)

PS.
*我的咖啡是用 1/2 大匙即溶咖啡粉 + 3 大匙 飲用水 混合成,取 2 大匙使用
*I made my coffee by mixing 1/2 Tbs instant coffee powder with 3 Tbs water, and then I took 2 Tbs for using.
*食譜參考改自:ambitious Kitchen 此食譜
*Recipe adapted from THIS RECIPE from ambitious Kitchen


  • 準備工作 Preparation:
    • 食材秤量好
    • 烤箱以 170°C 預熱
    • Measure all ingredients
    • Preheat the oven at 170°C

  • 作法/步驟:
    1. 製作花生醬底層:將餅乾用食物處理機打碎 (也可以將餅乾放到袋子裡,隔著袋子用棍棒敲碎)
    2. 再加入餅乾層的其它食材,繼續攪打至類似微溼潤的麵包屑貌
    3. 將餅乾層食材鋪入模具中,壓實壓緊
    4. 放入烤箱,以 170°C 烘烤約 10 分鐘,會聞到香氣,之後至於網架上放涼備用
    5. 製作巧克力餡:將巧克力以隔水加熱的方式融化,同時一旁將豆腐瀝乾,放進擦乾淨的食物處理機或是調理中攪打至滑順
    6. 待巧克力完全融化後,將巧克力與其它食材一同放入處理機中,與豆腐一起攪打至完全融合,若看到有攪打不均勻的地方,停下來做刮杯的動作
    7. 將巧克力餡倒入花生醬底層上,抹平 (看烤模的深度,可能會剩一些,就另外放入小容器中當點心吃)
    8. 放入冷凍冰 3 – 4 小時或至冰透,巧克力餡凝固
    9. 取出脫模,灑上可可粉,也可以再加一點花生和可可碎豆點綴,切片享用
  • Directions:
    1. To make the peanut butter crust: Crush the cookies in a food process punch them in a back to make them powdery.
    2. Add other ingredients (for crust) and keep processing until they become crumbly.
    3. Pour the mixture into the pan. Press firmly to make sure they stick together.
    4. Bake at 170°C for about 10 minutes. You will know it’s done when you smell the peanut butter. Then move it onto a wire rack to cool down before we move on.
    5. To make the chocolate filling: Melt the chocolate by using a bain-marie. In the meantime, drain out the water from the tofu and process it in a food processor or  a blender until smooth.
    6. When the chocolate has been complete melted, add it along with other ingredients into the process and keep processing until fully combine. Stop and scrape down the sides if needed.
    7. Pour the chocolate filling onto the peanut butter crust. Smooth the top. (You may have some chocolate filling left depending on the dimensions of the mold. You can just store the left filling in a small contain and enjoy it as a snack on it own.)
    8. Place the chocolate peanut butter tart in the freezer for 3 – 4 hours or until set.
    9. Remove the tart from the mold. Dust some cacao powder. You can also add some additional toasted peanut and cacao nibs on top to decorate. Slice and enjoy.

vegan-chocolate-tofu-tart-peanut-butter-crust (1)

vegan-chocolate-tofu-tart-peanut-butter-crust (2)

vegan-chocolate-tofu-tart-peanut-butter-crust (3)

 

vegan-chocolate-tofu-tart-peanut-butter-crust (4)
Bon appétit!

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全素巧克力豆腐花生塔 Vegan Chocolate Tofu Peanut Butter Tart
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
前陣子熊熊又想做巧克力塔,上網逛了一下,看到這個食譜就很有興趣,也想到冰箱還有之前買的嫩豆腐和一大瓶自製花生醬,動了動歪腦筋,就決定來做這個豆腐巧克力花生塔摟!底層餅乾融入花生醬,吃之前就能聞到淡淡的花生香氣,嚐起來花生味不算很重,但就是淡淡的,與黑巧克力的苦甜並行。來動手作吧~! Let's do it!
Course: Dessert
Cuisine: baking, vegan
Servings: 6 people
Author: Barrelleaf
Ingredients
花生醬餅底層 For the peanut butter crust
  • 50 g cookies 餅乾(我用無糖消化餅)
  • 1.5 Tbs peanut butter 花生醬
  • 1/2 Tbs coconut oil 椰子油
  • 1/2 Tbs palm syrup or other liquid sweetener 椰糖漿 或 其它糖漿
豆腐巧克力餡 For the tofu chocolate filling
  • 225 g silken tofu 嫩豆腐
  • 150 g dark chocolate (I use 72%) 黑巧克力 我用72%
  • 1/2 tsp vanilla extract 香草精
  • 2 Tbs coffee 咖啡
  • 1 Tbs cacao powder (plus more for dusting) 生可可粉 (另外再多一些灑於表面)
Instructions
  1. 食材秤量好。烤箱以 170°C 預熱

製作花生醬底層
  1. 將餅乾用食物處理機打碎 (也可以將餅乾放到袋子裡,隔著袋子用棍棒敲碎)


  2. 再加入餅乾層的其它食材,繼續攪打至類似微溼潤的麵包屑貌

  3. 將餅乾層食材鋪入模具中,壓實壓緊

  4. 放入烤箱,以 170°C 烘烤約 10 分鐘,會聞到香氣,之後至於網架上放涼備用

製作巧克力餡
  1. 將巧克力以隔水加熱的方式融化,同時一旁將豆腐瀝乾,放進擦乾淨的食物處理機或是調理中攪打至滑順

  2. 待巧克力完全融化後,將巧克力與其它食材一同放入處理機中,與豆腐一起攪打至完全融合,若看到有攪打不均勻的地方,停下來做刮杯的動作

  3. 將巧克力餡倒入花生醬底層上,抹平 (看烤模的深度,可能會剩一些,就另外放入小容器中當點心吃)

  4. 放入冷凍冰 3 - 4 小時或至冰透,巧克力餡凝固

  5. 取出脫模,灑上可可粉,也可以再加一點花生和可可碎豆點綴,切片享用

English Version
    To make the peanut butter crust
    1. Crush the cookies in a food process punch them in a back to make them powdery.

    2. Add other ingredients (for crust) and keep processing until they become crumbly.

    3. Pour the mixture into the pan. Press firmly to make sure they stick together.

    4. Bake at 170°C for about 10 minutes. You will know it's done when you smell the peanut butter. Then move it onto a wire rack to cool down before we move on.

    To make the chocolate filling
    1. Melt the chocolate by using a bain-marie. In the meantime, drain out the water from the tofu and process it in a food processor or  a blender until smooth.

    2. When the chocolate has been complete melted, add it along with other ingredients into the process and keep processing until fully combine. Stop and scrape down the sides if needed.

    3. Pour the chocolate filling onto the peanut butter crust. Smooth the top. (You may have some chocolate filling left depending on the dimensions of the mold. You can just store the left filling in a small contain and enjoy it as a snack on it own.)

    4. Place the chocolate peanut butter tart in the freezer for 3 - 4 hours or until set.

    5. Remove the tart from the mold. Dust some cacao powder. You can also add some additional toasted peanut and cacao nibs on top to decorate. Slice and enjoy.

    Recipe Notes

    *我的咖啡是用 1/2 大匙即溶咖啡粉 + 3 大匙 飲用水 混合成,取 2 大匙使用
    *I made my coffee by mixing 1/2 Tbs instant coffee powder with 3 Tbs water, and then I took 2 Tbs for using. 

    *食譜參考改自:ambitious Kitchen 此食譜
    *Recipe adapted from THIS RECIPE from ambitious Kitchen

    【桶子葉の吐司記 Barrel Leaf’s Toast NoteBook】

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