Recipe and photo courtesy of Coffee Wizardz
With one foot in coffee and one foot in “different, yet familiar, beverages,” Milwaukee-based Coffee Wizardz is jumping headfirst into the craft of elegant and intriguing non-alcoholic drinks, as well as singular café foods, like this vegan pie made with spherified coffee balls.
Crust Ingredients
16 vegan graham crackers, crushed
3 Tablespoons coconut oil
3 Tablespoons brown sugar
Pinch of sea salt
Filling Ingredients
1 can pumpkin (15 ounces)
1 Cup full-fat coconut milk
1/4 Cup maple syrup
2 1/2 Tablespoons brown sugar
1 1/2 Tablespoons pumpkin pie spice
2 Tablespoons corn starch
1/2 teaspoon sea salt
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Combine the crust ingredients in a small bowl until crumbly and thoroughly mixed. Press into 12 mini pie tins. In a medium bowl, stir together the filling until smooth. Pour into the crusts and bake for 28 minutes.
Coconut Foam Ingredients & Instructions
200g coconut cream, with water drained off
50g agave nectar
Combine in a whipped cream canister and charge with CO2. Shake well and keep cool.
Coffee Spheres Ingredients & Instructions
Coffee, brewed double strength (1:6 brew ratio—use some ice for 1/4 of total water weight)
Modernist Pantry Rapid Molecular Caviar Maker Kit
Brew the coffee, then follow the directions on the Modernist Pantry package.
Assembly
Once pies are cool, top with the coconut whip, leaving a well in the center. Pour the spheres into the well and serve immediately.
Excerpt from Beyond PSL & Peppermint
