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Hero Image Of Plant Based Peanut Butter And Cocoa Cup
Part 1: Middle Layer
  • 80g Peanut Butter
  • 35ml Coconut Oil
  • 1tsp Vanilla Paste
  • 8g deZaan Terra Rossa Cocoa Powder
  • 35g Maple Syrup
  1. Melt all ingredients in a sauce pan.
  2. Mix well until homogenous.
  3. Keep warm and set aside for assembly.
Part 2: Bottom Layer
  • 20g Cocoa Butter
  • 40g Vegetable Oil
  • 120g Feuilletine (see above)
  1. Melt cocoa butter and vegetable oil together and put in the fridge to set, whip to spreadable texture.
  2. In a bowl, mix Feuilletine and fat. Spread together and set aside.
Part 3: Top Layer
  • 80g Peanut Butter
  • 25ml Coconut Oil
  • 5g Vanilla Paste
  • 35g Maple Syrup
  • 1g Salt
  1. In a bowl, stir all the ingredients for top layer together until smooth and set aside.
Part 4: Vegan Feuilletine Base
  • 20g Cocoa Butter
  • 40g Vegetable Oil
  • 100g White Sugar
  • 35g Chickpea Liquid (Aquafaba)
  • 60g All-purpose Flour
  • 40g Water
  1. Melt cocoa butter and vegetable oil together.
  2. Add sugar to melted fat and whisk evenly.
  3. When cool, whisk in aquafaba and then whisk in flour to make a paste.
  4. Whisk in water in three additions.
  5. Refrigerate for at least 1 hour to thicken.
  6. Preheat oven to 175°C.
  7. Scoop some batter onto a silicone baking mat and use a large offset spatula and spread as thinly and evenly as possible.
  8. 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.
  9. Let cool on the sheet for 5 minutes, then peel off and break into shards.
Part 5: Assembly
  1. 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.
  2. Place in chiller to set for at least 1 hour before unmoulding from the mould.


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