deZaan Plant-based Peanut Butter & Cocoa Cup
A plant-based peanut butter and cocoa treat.
Prep Time15 minutes mins
Cook Time15 minutes mins
Finishing time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: Peanut butter cup
Servings: 20 cups
mixing bowl
Utensils
Oven
Silicone Baking Mat
Paper muffin cup molds
Part 2: Bottom Layer
- 20 g Cocoa butter
- 40 g Vegetable oil
- 120 g Feuilletine ( see part 4 )
Part 3: Top Layer
- 80 g Peanut butter
- 25 ml Coconut oil
- 5 g Vanilla paste
- 35 g Maple syrup
- 1 g Salt
Part 4: Vegan Feuilletine Base
- 20 g Cocoa butter
- 40 g Vegetable oil
- 100 g White sugar
- 35 g Chickpea liquid ( Aquafaba )
- 60 g All-purpose flour
- 40 g Water
Part 1: Method
Melt all ingredients in a sauce pan.
Mix well until homogenous.
Keep warm and set aside for assembly.
Part 2: 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 4: 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
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.