Plant-based peanut butter and cocoa cup

Ingredients

80g peanut butter

35ml coconut oil

1tsp Little Pod vanilla paste

8g deZaan terra rossa cocoa powder

35g maple syrup

Method

Melt all the ingredients in a saucepan.

Mix well until homogenous.

Keep warm and set aside for assembly.

Ingredients

20g deZaan Stellar organic cocoa butter drops

40g vegetable oil

120g feuilletine (see above)

Method

Melt the cocoa butter and vegetable oil together and put in the fridge to set, whip to a spreadable texture.

In a bowl, mix feuilletine and fat.

Spread together and set aside.

Ingredients

80g peanut butter

25ml coconut oil

5g Little Pod vanilla paste

35g maple syrup

1g salt

Method

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

Ingredients

20g deZaan Stellar organic cocoa butter drops

40g vegetable oil

100g white sugar

35g chickpea liquid (Aquafaba)

60g all-purpose flour

40g water

Method

Melt the cocoa butter and vegetable oil together.

Add sugar to melted fat and whisk evenly.

When cool, whisk in aquafaba and then whisk in the 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 centres are dry to the touch.

Let cool on the sheet for 5 minutes, then peel off and break into shards.

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 un-moulding from the mould.