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.
16 vegan graham crackers, crushed
3 Tablespoons coconut oil
3 Tablespoons brown sugar
Pinch of sea salt
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
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)
Brew the coffee, then follow the directions on the Modernist Pantry package.
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