全素巧克力豆腐花生塔 Vegan Chocolate Tofu Peanut Butter Tart
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!
Crush the cookies in a food process punch them in a back to make them powdery.
Add other ingredients (for crust) and keep processing until they become crumbly.
Pour the mixture into the pan. Press firmly to make sure they stick together.
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
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.
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.
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.)
Place the chocolate peanut butter tart in the freezer for 3 - 4 hours or until set.
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.
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.