Plant-based Peanut Butter & Cocoa Cup

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Middle Layer

Ingredients

80g Peanut Butter
35ml Coconut Oil
1tsp Vanilla Paste
8g deZaan Terra Rossa Cocoa Powder
35g Maple Syrup

Method

Melt all ingredients in a sauce pan.
Mix well until homogenous.
Keep warm and set aside for assembly.

Part 2: Bottom Layer

Ingredients

20g Cocoa Butter
40g Vegetable Oil
120g Feuilletine (see above)

Method

Melt cocoa butter and vegetable oil together and put in the fridge to set, whip to spreadable texture.
In a bowl, mix Feuilletine and fat. Spread together and set aside.

Part 3: Top Layer

Ingredients

80g Peanut Butter
25ml Coconut Oil
5g Vanilla Paste
35g Maple Syrup
1g Salt

Method

In a bowl, stir all the ingredients for top layer together until smooth and set aside.

Part 4: Vegan Feuilletine Base

Ingredients

20g Cocoa Butter
40g Vegetable Oil
100g White Sugar
35g Chickpea Liquid (Aquafaba)
60g All-purpose Flour
40g Water

Method

Melt cocoa butter and vegetable oil together.
Add sugar to melted fat and whisk evenly.
When cool, whisk in aquafaba and then whisk in flour to make a paste.
Whisk in water in three additions.
Refrigerate for at least 1 hour to thicken.
Preheat oven to 175°C.
Scoop some batter onto a silicone baking mat and use a large offset spatula and spread as thinly and evenly as possible.
Place baking mat on a sheet pan and bake for 8-10 minutes, or until edges are nicely browned and the centers are dry to the touch.
Let cool on the sheet for 5 minutes, then peel off and break into shards.

Part 5: Assembly

Method

On a tray lined with 20 small paper cup muffin moulds, set the base with Feuilletine mix, followed by the middle layer then the top layer.
Place in chiller to set for at least 1 hour before unmoulding from the mould.

MORE RECIPES FOR Terra Rossa

Cocoa Sorbet

Terra Rossa Cinnamon Rolls

Sacher Torte

See all recipes

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