【食譜】免烤全素 摩卡偽乳酪蛋糕 (無麵粉) No Bake Vegan Mocha Cheese Cake Bites (Gluten-Free)

製作日期:2017/02/22

本來就很愛吃一般的乳酪蛋糕,前陣子接觸到全素裸食,
裡頭有一些很特別的食譜,也有一些讓我一做就愛上的,
其中就包括這個 全素摩卡偽乳酪蛋糕

I’ve been loving and eating regular cheesecakes for most of my life.
A few months ago, I came across the raw vegan eating diet, which has some special and interesting recipes that I fall in love with at first “try.”
One of them is these No Bake Vegan Mocha Cheese Cake Bites.


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這些偽乳酪蛋糕是全素的,無蛋、無動物性奶脂,
取而代之的是腰果奶油與植物性奶脂。

雖然和一般的乳酪起司蛋糕很不一樣,
但對於同樣深愛堅果的我也是一試就愛上。

These “cheesecake” is vegn, which means no egg, no dairy product, so, no cheese.
The replacement are cream made of cashews and plant-based milk.

They are really different from normal cheesecakes, but to a nut-lover like me, they still catch my heart.

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模具可以用手邊有的蛋糕模。
我喜歡用這種小杯子蛋糕模來製作,
不用再分切,一次享用一個將將好。

目前已經做過不少使用腰果奶油製成的偽起司蛋糕,
像是黑芝麻豆腐偽乳酪蛋糕偽巧克力起司蛋糕
之前大部份都是做單口味的,這次是要來做兩種口味。

I’ll say use any kind of molds you have at hand.
I like to use this cute mini muffin/cupcake molds.
You don’t need to cut or slice.

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名中有「摩卡」,就有融合加入咖啡與可可這兩種滋味。

底層加了我愛的生可可粉,中間是原味腰果奶油乳酪層,
最上層則加了咖啡粉與生可可粉,製成創造出摩卡咖啡的風味。
腰果奶油的綿潤化口,再加上堅果與椰奶的濃郁感,
讓我一嚐就愛上。到目前已經做過兩三次了,還是吃不膩。

As their name suggests, this recipe combines 2 flavor: coffee and cocoa.

The base has raw cacao powder, one of my favorite ingredients.
The middle layer is plain cashew cream cheese.
The layer on top is added with coffee and cacao powder to make mocha flavor.

The nutty smooth cashew cream and the dense, rich coconut milk really make a lovable combo.
I’ve made them 2 or 3 time and still just feel making them as soon as I finish all.

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因為要做全素的,所以不使用動物性奶脂,
而改使用同樣有濃郁感的椰奶。

椰奶在台灣算好取得,超市、賣場都買的到。
我則是因為家住華新街(南洋觀光美食街)附近,
所以大部份購買東南亞食材都會到華新街上的店家買。

一般市售的椰奶為了保存或是好看,可能會有添加物,
若是可以的話,最好選購成份天然、無添加的椰奶。
目前我看到完全無添加的就是這罐AROY-D的椰奶,
成份就寫:椰子萃取60%、水。

準備好食材。記得腰果秤重完要先泡飲用水一晚,
這樣會讓人體更好消化,也讓調理機更好打。
來動手做吧!

Since we are making them vegan, we do not use any dairy product.
Instead, the creamy, rich coconut milk will take the place.

Coconut milk is affordable and easy to find (I think) in many shops or super market.
I live near Huaxin Street, aka Southeast Asian Food Street, where I buy most of my Southeast Asian ingredients.

Some coconut milk may have some preservatives or other additives.
I’ll recommend using natural preservative-free coconut milk.
I find this AROY-D coconut milk is really good because the ingredient list just says coconut extract 60% and water.

Prepare all ingredients. Remember to soak the cashews in drinking water overnight.
This step will make the nut more easy for your body to digest and and for your blender to do its work.

Let’s do this!
(※ 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 )

 

免烤全素 摩卡偽乳酪蛋糕
No Bake Vegan Mocha Cheese Cake Bites

(參考改自 adapted from:veganhuggs-VEGAN MOCHA CHEESECAKE BITES)

特別器具 Special tools:
.8個矽膠迷你杯子蛋糕模或蛋糕紙杯
.8 Silicone mini cupcake & muffin mold or cups

食材 Ingredients:
(約8個小起司蛋糕 for about 8 cheesecake bites)

.巧克力餅乾底 For Chocolate Crust
核桃 30g (1/4 cup) walnuts
去籽椰棗乾 30g (1/4 cup) pitted dates
可可粉 1Tbs cacao powder
1小撮鹽 a pinch of salt

.起司乳酪層 For Cheesesecabe Base
生腰果 90g raw cashews, soaked overnight
椰子油(融化) 2Tbs melted coconut oil
*椰漿奶油 120ml (1/2 cup) coconut cream
*楓糖漿 4Tbs maple syrup
*天然香草精 1tsp pure vanilla extract
1小撮鹽 a pinch of salt

.摩卡層加料 Additional Ingredients For Mocha Layer
*咖啡粉 1/2 + 1/4 tsp coffee powder
可可粉 1Tbs cacao powder

PS.
2拷貝*椰漿奶油:將未開封罐裝椰漿冷藏一晚,椰漿會呈固態,再取用
*楓糖漿也可用其它液態糖漿替代
*因為不經烘烤,香草精要用天然的
*我用即溶純咖啡粉,也可用濃縮咖啡粉,不建議用三合一咖啡粉

*To get coconut cream, refrigerate canned coconut milk overnight, and open it to scoop out the solid part for using.
*You can use other liquid sweetener to substitue maple syrup.
*Since these cheese cakes do not require baking, please use pure vanilla extrat.
*I use regular dry coffee powder. You can use espresso powder if you have.
I don’t recommend using 3-in-1 instant coffee powder.

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※ 準備工作:
.食材秤量好
.將浸泡一晚的生腰果濾掉水份

※ Preparation:
.Measure all ingredients.
.Drain the water from the soaked cashews.

.作法/步驟 Step:
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1.製作巧克力餅乾底:將所有食材放到食物處理機中,攪打均勻成類似散開的生餅乾麵團

To make Chocolate Crust:Blitz all ingredients in a food processor until they looks like a loose raw cookie dough.

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2.將混合好的巧克力物填入模具中,壓實壓緊,再冷藏備用

Divide the mixture into the molds and press them down well.
Then refrigerate for later use.

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3.製作”起司”層:將起司層的食材全放到食物調理機中,攪打細緻

To make “Cheese” Layer: blend all ingredients in a blender until smooth and creamy.

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建議使用馬力強的果汁機才打得細緻。
我是用之前買的900w食物調理機(>>開箱文)

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4.將打好的起司糊用小湯匙舀入先前做好的餅乾層上,裝大約7分滿(每個約兩大匙)。
這步驟大約會用掉2/3的起司糊。剩的要用來做最上層的摩卡起司層。
再將填好的模放冷凍約10~15分鐘,讓起司層大致凝固。

Scoop the cheese batter into the molds (with crust) to 7/10 (about 2 Tbs each).
You should left about 1/3 cheese batter for the mocha layer.
Place the cheesecake into the freezer for about 10~15 minute to set.

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5.最後製作摩卡起司層:將摩卡起司層添加食材與剩下的起司糊(腰果奶油糊)用調理機攪打融合
To make Mocha Cheese Layer: add all additional ingredients (for mocha layer) to the left cashew cream mixture and blend until all incorporate.

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6.將凝固的乳酪蛋糕從冷凍取出,將摩卡起司糊舀至每個模具中,再冷凍至凝固即可

Remove the cheesecake from the freezer. Scoop the mocha cheese batter into each mold.
Return to the freezer to let them set up. Done.

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請享用!
Bon appétit!

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