前陣子不知道為什麼突然一直很想吃咖啡味,除了喝咖啡類的飲品,連甜點都想要嚐到咖啡味,於是…就有了這 全素濃縮咖啡奶油派!
全素濃縮咖啡奶油派
Vegan Espresso Layered Pie
這次有參考 unconventional baker 的食譜,再依個人口味、手邊的食材與自己的想法做調整,製作出這個同時充滿咖啡與堅果滋味的咖啡奶油派!
無蛋.無牛奶.無動物性製品.無麵粉.無精製糖
No egg, Dairy-Free, Gluten-Free, Refined-Sugar-Free!
名中的「奶油」並不是普通常見用牛奶提煉的奶油,而是完全由植物性食材 ─ 椰子、腰果製成的全素奶油,此外,它也完全沒有使用到動物性製品、麵粉與精緻糖。
即使沒有普通甜點常見的食譜,僅利用植物性食材製作出來的這道咖啡奶油派讓我覺得完全不輸一般的甜點!
這次的奶油層有提到是利用椰子與腰果製作,而提到的椰子是指一樣我前陣子才接觸的新食材:椰子奶油 (Coconut cream/ Coconut butter)
延伸閱讀 Related Articles
加入椰子奶油,讓這全素奶油餡緊實度更提升,同時又有更綿潤的口感!
另外做到一半時,因為覺得裡頭平平的似乎有點單調空虛,所以…我就添加油葡萄乾,讓整體的口感更豐富一些! 此外,葡萄乾也是讓我覺得和咖啡味道頗搭的食材之一。
這道甜點是適合從冷凍拿出來,稍微解凍一下下品嚐的。底層充滿堅果滋味,加上中間緊實的奶油餡,還有最上頭化口的黑巧克力層,帶著淡淡的咖啡香與滋味,吃了感覺好滿足幸福!
來動手做這充滿咖啡香與味的大人甜點吧!
Let’s do this!
完整食譜 Watch How To
全素濃縮咖啡奶油派 Vegan Espresso Layered Pie
食材
For the base 底層
- 35 g almonds 整粒杏仁
- 20 g rolled oats 傳統燕麥片
- 1 Tbsp almond butter 杏仁醬, see Note for homemade recipe 自製食譜見註
- 1 tsp maple syrup or palm syrup 椰糖漿 或 楓糖漿
- 2 tsp
coconut cream 椰子奶油 - 1 tsp espresso 濃縮咖啡
- 1/2 tsp pure vanilla extract 純香草精
- A pinch salt 鹽
For the cream layer 奶油葡萄層
- 10 g almond flour 杏仁粉
- 3 Tbsp coconut cream 椰子奶油, melted 融化
- 1 Tbsp maple syrup or palm syrup 椰糖漿 或 楓糖漿
- 1 Tbsp almond milk or plant milk 杏仁奶 或其它植物奶
- 1/4 tsp apple cider vinegar 蘋果醋
- 1 tsp pure vanilla extract 純香草精
- 1/2 tsp espresso 濃縮咖啡
- A pinch salt 鹽
- A small handful raisins 葡萄乾 1 小把
For the chocolate topping 表面巧克力層
- 2 Tbsp almond butter 杏仁醬
- 1/2 Tbsp maple syrup or palm syrup 椰糖漿 或 楓糖漿
- 1 Tbsp
cacao powder 生可可粉 - 2 Tbsp drinking water 飲用水
- 1/2 Tbsp
coconut cream 椰子奶油 - 1/2 tsp pure vanilla extract 純香草精
- 1/2 tsp espresso 濃縮咖啡
- A pinch salt 鹽
作法
- 取一個 4 吋分離式圓模或派盤,底層鋪烘焙紙
- 製作底層:將杏仁與燕麥片放入食物處理機中先攪碎,再加入底層其它食材攪打混合均勻,填壓入模具底部,冷凍備用
- 將冷凍的底層緊出,填入奶油層混合物,再將葡萄乾均勻分佈壓入奶油層混合物中,抹平表面,放回冷凍 15 分鐘或至奶油層凝固
- 製作巧克力層:於一混合碗中,以隔水加熱的方式將所有食材攪拌混合均勻
- 將巧克力層混合物平鋪於凝固的奶油層上,再放回冷凍 15 分鐘或至巧克力層凝固即可取出脫模、切塊享用
English Version
- Line the bottom of a 4″ (12 cm) cake pan with a loose bottom.
- To make the base: Chop the almonds and rolled oats in a food processor first, then add other base ingredients until all blitz together. Press the mixture into the bottom of the pan and place into the freezer while we make the cream layer.
- To make the cream layer: In a blender, blend all cream layer ingredients EXCEPT the raisins, that means almond flour, coconut cream, maple syrup, almond milk, apple cider vinegar, vanilla, salt, and espresso, until smooth. Stop and scrape down the sides if needed.
- Take out the pan from the freezer. Spread the cream layer mixture onto the base, then sprinkle some raisins evenly and insert them into the cream layer. Smooth the top and return to the freezer for 15 minutes or until the cream layer is set.
- To make the chocolate layer: Combine all ingredients by using a double boiler until all incorporated.
- Pour the chocolate mixture onto the cream layer and freeze for another 15 minutes or until the chocolate layer is set. Remove from the pan, slice, and enjoy!
備註
- 自製杏仁醬食譜
- 密封冷凍保存,約可放 2 星期
- Homemade Almond Butter recipe
- Store them in the freezer for 2 weeks.
- 參考改自 Recipe adapted from unconventional baker
- 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
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- Store them in the freezer for 2 weeks.
- Other No-Bake Cake recipes: Christmas Vegan Matcha White Chocolate Mousse Cake, Vegan Tiramisu Cake, Vegan Chocolate “Cheesecake”
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Bon appétit!
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