非常好吃，不用烤焙的一道生機西點~
塔皮里核桃椰香交織，酸甜味濃；
椰漿、椰油、酪梨打成的餡料細膩柔滑，烤焙過的核桃香脆~
無蛋奶、生機、營養、健康~~

用料

可可脂

30g

椰油

30g

楓糖

60g

酪梨

1個

核桃仁

6個

葡萄干

50g

椰絲

50g

海鹽

少許

椰漿

30g

純素酪梨核桃慕斯塔的做法

1. 將核桃仁用清水泡透

1. 泡核桃仁與椰絲、葡萄干各50g用料理機打碎至粘細成塔皮料

1. 塔皮料入16CM派盤用勺和手按實

1. 完整核桃仁用小火，鍋內焙香

1. 酪梨切開取果肉、椰油、可可脂用微波爐中火叮化
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3. 5料加入楓糖、少許海鹽、椰漿用料理機打細滑成慕斯餡

1. 慕斯餡倒入塔皮中，用平鏟刮勻

1. 勻均放入焙香的核桃仁，入冷藏至結實

1. 取出冷藏結實的慕絲塔，用吹風機吹熱派盤

1. 用竹簽和叉子幫助完整取出慕絲塔即可

小貼士