Chocolate coconut tart (accidentally vegan)
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- Опубліковано 19 жов 2024
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**RECIPE, MAKES 1 9-INCH (23cm) DIAMETER TART OR 4 4.5-INCH (11cm) TARTLETS**
For the crust:
*These quantities yield a tart that is half crust, half filling. If you want more traditional proportions, reduce the crust ingredient amounts by a third.
1 (120g) cup all-purpose flour
1/2 cup (50g) almond flour (could replace with more AP flour, or fine coconut flakes)
1/2 cup (100g) sugar
1/2 cup (8 tablespoons, 110g) coconut oil (virgin tastes more like coconut, if you want that)
1/2 teaspoon (3g) kosher salt
For the ganache filling:
1 14oz (400mL) can coconut cream, or milk if you can't find cream (I like the Thai style)
1 cup (170g) solid chocolate, chips or chopped
1-3 tablespoons syrup (optional, could be corn syrup or any other neutral syrup)
1 teaspoon vanilla, almond or coconut extract (optional)
Optional garnish ideas: a few raspberries, flaky salt, powdered sugar, etc.
Check if your coconut oil is solid at your room temperature. If it's not, chill it until it is solid (but not too cold and hard that you can't work with it). Assemble all the crust ingredients, and cut the solid coconut fat into everything else until you have a coarse breadcrumb consistency. You can do this by pulsing everything in a food processor, or do what I do in the video and just use a pastry cutter or a fork to squish all the big chunks of fat into tiny bits dispersed through everything else.
Heat your oven to 350ºF/180ºC. Mold all of the crumb into your tart pan (or tartlet pans), pinching it into the corner so that it won't be too thick in there after the crust melts and slumps down the sides a bit in the oven. You can use the bottom of a glass or a measuring cup to compress the crumb smoothly and evenly into the pan(s).
Places the pan(s) on a baking tray to catch and drippings, and bake it for 15-25 minutes, depending on how brown you want it to taste. You can take it out any time after it's gone molten and bubbly. The darker, the stronger the caramelized flavor, and the harder the crust will be. Cool the crust(s) thoroughly before making the ganache and filling them.
To make the ganache, lift all of the semi-solid white fat off the top of the coconut cream/milk can and put it in a microwave-safe measuring jug. If necessary, pour in enough of the remaining semi-clear coconut water to give you 1 cup (240mL) liquid. Stir in the chocolate - I measure it by displacement, stirring in enough chocolate to give me two total cups (480mL) of stuff.
Microwave the coconut cream and chocolate on half-power for a couple minutes, just until you see the first sign of chocolate melting. Take it out and see if you can stir it smooth - if you keep stirring, it'll probably melt smooth at a surprisingly low temperature. If you can't stir it smooth, microwave it again, just long enough until you can stir it together.
Taste the ganache and see if you think it needs to be sweeter. Stir in syrup to taste, along with a the vanilla or any other flavoring you want to add. Don't add salt - the crust is salty.
Put the tart shell(s) in a safe, flat spot in the refrigerator, and then pour the ganache directly in, right up to the brim. It's OK if it goes past your wall of crust. Refrigerate until solid, at least a couple hours and preferably overnight.
Put a thin layer of hot tap water into a shallow, flat vessel, like a pie pan. Take the tart(s) out of the refrigerator and put into the hot water for a few seconds to soften the stuff that's stuck to the walls of the tart pan(s). This should allow you to push the tart(s) up out of the removable ring(s). You can use a knife to lever off the bottom plate, or just leave it on.
I recommend putting the tart(s) on a cutting board and cutting out wedges. I like garnishing with flakey salt on top, but you do you.
Advertising his soundcloud inside of a paid ad lmaooo
Drop the mixtape Adam
A bit of self-promotion that also conveniently steers clear of copyright problems! (What am I gonna do, sue myself?)
@@aragusea yes, because mix tape is fire. So when's the mixtape dropping?
Even if you sued yourself you wouldn’t win because you had the rights to the music... so I guess you would win
This video does have a “paid ad”. It is sponsored by Kove
@@aragusea a composer got a notice for using a song he composed, really peculiar that one
"Your kichen is probably too warm"
Well now i have a new insecurity i never knew existed
You're mouth is too cold.
As an Australian I don't have this insecurity. I *know* my kitchen is always too warm for shit like this.
Dude it's ok
@@joshwilliams8863 As a brazilian I can relate with you
Jajajjaa same
Hey Adam! The cooling effect comes from the enthalpy of the coconut fat - it draws energy from the tongue to melt, which then cools the tongue. There is a German candy called "Eiskonfekt" which relies on the same physical reaction.
Thanks for the comment I was so curious haha!
I’m not quite sure that’s what’s happening. Every system has a measure of enthalpy. Would any cold thing you put in your mouth also have the same effect when it melts? Ice cream, for example, does not. He also specifically mentions mint, which sounds like it would have to do with the TRPM8 receptors on the tongue.
@@williamkelley1971 I believe the proper English name is enthalpy of fusion. And I'm pretty sure ice cream cools your mouth when you let it melt in there.
@@williamkelley1971 according to wikipedia they are right. Also what do you mean, of course ice cream makes your mouth cold? Presumably coconut oil is just unique in that it has a low melting point combined with a high melting enthalpy
@@majorfallacy5926 It makes your mouth cold, but it doesn’t have a cooling effect. I’m not sure if that makes any sense, but in my mind those are 2 different things. If you drink water after eating something minty, the water will feel a lot colder than it is. If you drink water after eating ice cream, the water will feel warmer in comparison.
Everyone else's recipes: combine ingredients in a 3 qt mixing bowl
Adam's recipes: c o u n t e r
Why I season my counter instead of my bowl
@@macomputersuck heyyy haven't seen these jokes around lately
@@jjrpoektl1925 why i season my oven not my pizza
Easy-Peasy.. why dirty an extra bowl?
@@Mossmuncher lmao, best reply i've seen in days.I had a good laugh.Thank you
"You can cut it on a cutting board" you're acting like i aint about to pick the whole thing up and eat it in one bite
How big is your mouth, sir?
@@annab3184 it aint that small bro
Lol I acutely made it it I wanted to do the same
@@annab3184 big enough for the bros i guess uwu
@@bIuebirdbIues hol up 🤨
"The four tartlets" vs the early 2000's rock band "heterogeneity"
I heard Heterogeneity opened for the Foo Fighters.
And the death metal band "Summon Forth the Upside-down Bear"
So hyped to see Heterogeneity at aftershock
I hope heterogeneity don't take up like Nirvana. That's be a shame. They should also learn a thing or two from veteran indie band vinegar leg right.
@@Nikp117 I laughed out loud at that.
The smoothness of his sponsorships is becoming an Olympic sport. Two advertisements at once. my god he's done it
Based on how smooth he is, I understand how he has a wife.
He and Baumgartner Restoration should have a competition.
He could be sponsored by Aldi and Waitrose simultaneously
Go check out Internet Comment Etiquette, his sponsored content is sometimes the best part of his show.
It’s annoying
Store brands be like "Accidentally Vegan"
I recently revealed the genders of my two girlfriends. It got a lot of hate and now has 30 times more dislikes than likes. I am really sad that people can be so mean. Sorry for using your comment to talk about my problems, dear eve
@@AxxLAfriku what
@@AxxLAfriku nobody cares lol.
@@AxxLAfriku if anyone is wondering this fool here comments on adams videos to get views for his channel. I’m all for that but his channel sucks. He also commented the exact same thing a few weeks ago.
@@bakinitright6637
he, or probably it comments on like a million channels
Why didn't you add me in bro, I'm getting lonely in this pantry
Nice
SAD
Mood 😔
Lmaoo
He forgot about you
So I decided I wanted to make these, because they seemed delicious.
I also didn't have almond flower, so I supplemented with coconut shreds in the pastry dough.
I didn't have unrefined coconut fat, so I I used butter.
I didn't have a tart pan, so I used a muffin tin and ruffled baking papers.
I didn't have almond extract, so I had to forego that and used vanilla instead.
And I just completely forgot the salt in the dough entirely, because I'm a dingus. The sea salt on top was pretty much neccessary becaue of that.
And y'all? They turned out -awesome-. He's not lying when he says that this isn't a fussy pastry. I highly recommend you try it.
i gotta try this.
This was incredible he was so right that the ganache was a bit undersweet on its own but with the crust and flaky salt it tastes perfectly balanced
You know what I realized? The shockingly easy veggie soup you made in that one video is also 100% vegan.
POGGERS
depends on which brand of wine you use
Bruhh
@Tom S. Tea uh... Genuine question: Why exactly?
@Tom S. Tea This seems more like fanatism than veganism tbh
“It will feel like you’re doing absolutely nothing.” I can’t express how accurate this is when I try to make things like this lol
Hey adam, there's this great swiss potato dish called 'rösti', which i'm currently having for dinner. I'd love to see your take on this!
Yes! It happened :)
rosti ist wirklich fantastisch. mein Lieblingsessen. ein bäuerliches Gericht, aber sehr guter Geschmack.
rosti ist wirklich fantastisch. mein lieblingsessen. ein bäuerliches Gericht, aber sehr guter Geschmak.
The Hungarian rösti or the German one?
Schmeckt eklig
@@HmmmmMonke-mc6cu the Swiss one
My whole body was like 'where's the bowl' as he was pouring ingredients onto his counter.
Ugh not another camo joke, God!
@@rordongamsey3057 do you not.... Get the joke?
Give him a break. Everyone has opinions. I thought it was funny
@Rodon Gamsey don’t worry bro I get what you mean
@@luciendelaney8975 ??
I tried this today, and discovered two things:
1. 15-20 minutes might be enough time in a convection oven, but for some ovens (like mine) it's more like 45 minutes.
2. If you bake the crust all the way to brown, it smells and tastes bizarrely like unbuttered popcorn.
45 mins in my oven too I'm so relieved lol I thought I messed up
“Accidentally vegan” carries the same energy as “Oops! All berries!”
We know what you did, Captain Crunch. We know the truth
@@brd7381 there wasnt any dairy in it
@@mariagznsk theres dairy in the chocolate chips
@@PierreUsedToPost that didn't strike me, you're probably right
@@PierreUsedToPost vegan chocolate
@@PierreUsedToPost he used dark chocolate not milk chocolate
He really just wrote "thicc" in the subtitles at 8:07. Nice.
He's done that in his pancakes video.
My fav word
T H I C C
Careful. He's a hero.
@Deniz Can change it to English (United States) instead of auto-generated
Nice
8:25 no, you are not making it up-
Coconut fat melts at a lower temperature then your body temp, therefore bringing the temp of your mouth down, simillar to ice.
that's so cool!
(pun intended possibily)
Thats also the principle behind german "Eiskonfekt" or litterally ice confectionary. Its this very soft and very low melting point chocolate that is supposed to give a cooling effect. its really good but dont leave it on the counter or it will def melt completely!
I really appreciate that Adam shows you how to do things without expensive equipment
In Sweden we have a popular candy around christmas called "Ischoklad" (Ice chocolate). It is a mix of chocolate and coconut oil and has the same cooling effect you describe. According to wikipedia the reason it feels cool when you eat it is because the melting temperature of the oil is lower than your body temperature which makes it absorb your body heat.
There's one just called "ice cubes" that I've had before, not sure how it's made but it sounds like pretty much the same thing.
I almost thought of sending this recipe to my sister before I remembered that she's allergic to coconut.
😥
You could replace the coconut oil with butter and coconut cream with an actual dairy cream.
@@deadrixhanon1776 I Guess she's vegan xd
Vegan and allergic to coconut? Good luck with that
Wow first time I heard people who is allergic to coconuts. Guess people can be allergic to anything
It's nice how he converts everything into metric as well. Really helpful for those of us in the UK.
And the rest of the world....
@Harold exactly
I grew up mainly using cups etc but prefer metric because sticking an electric scale under whatever bowl I’m making something in means less cleanup that multiple measuring scoops. Also, I haven’t bothered buying measuring scoops
I love how your channel is becoming more vegan-friendly (with outright vegan dishes, or ones that can be adapted to vegan needs). Thank you Adam!
Ok maybe I’m stupid or uninventive, but doesn’t the use of chocolate chips make this decidedly not vegan? If you can adapt around that, how would you? Sorry, I’m new to this and even newer to vegan sweets
@@bariumselenided5152 There are chocolate chips that are accidentally vegan. We usually find them in a normal grocery store.
@@bariumselenided5152 I’ve never bought chocolate chips so idk if all of them contain milk or not, but Adam said you could just tear up a chocolate bar too, which can easily be vegan (in fact, the best chocolates are the vegan ones)
@@bariumselenided5152 Costco mini choc chips are vegan. It's usually the "cheap stuff" that are accidentally vegan because oil is cheaper and more shelf stable of a fat than butter or milk.
@@bariumselenided5152 Dark chocolate is normally vegan, because it's the dairy that makes milk chocolate not vegan.
I just want to say that I have now made these tarts twice now as a gluten free version, substituting a cup of almond flour and a half cup of coconut shreds, and all of my friends, especially the friend who is gluten free(not actually me, haha) absolutely LOVED them. I am SOOOO glad you made that suggestion to substitute in your video. I took it and ran with it and my friend practically cried because, since she had to change her diet for her health, she said she has had mostly awful and lackluster desserts, and she loves sweets. I'm kind of a freak and don't often eat the sweets I make(except to taste for flavor haha), but I get so much joy from seeing others enjoy the things I bake! Thank you for this recipe, I've been watching tons of your vids since I found you and this was the first one I tried, and it was a great experience!
3:40 Self promotion and sponsor at the same time, truly a man of talent.
As a past vegan, I love “accidentally vegan” foods like oreos, bread from Kroger etc. it’s always better when you don’t try to make it specifically vegan
Except that Oreos tasted better when they had lard in them.
Oreos are only sort of accidentally vegan, as they used to use lard and then were convinced with some difficulty to make them pareve (kosher with neither dairy nor meat). So yeah, they weren't aiming for vegan, but it's not just happenstance.
>bread from Kroger
I... Where is bread *not* vegan!?
@@MartinDeHill many are, but milk and eggs and butter are all common enough in sandwich bread.
@@MartinDeHill 99% of bread you find won’t be vegan, if it uses ANY egg or milk. Only very basic white bread is vegan.
I was just watching old Adam Ragusea videos and I love the feeling of pleasant surprise when I see that a new one has been posted.
I clicked for the tiny dessert. It hits different...
It really does
I love the fact that watching your videos keeps me learning new things. Like the fact that butter is abou 15% water and that water may react with gluten. I can now consciously choose the fat I will use for a intended effect. That education aspect is great. Keep up the good work!
my friend and I tried this today, and it was absolutely amazing!! My coconut oil was a little softened because my apartment is usually about 75 degrees, and so my dough was way more wet and mushy, but after baking and chilling, it was still a great shortbread texture. it was also super quick and easy, with the only gotcha being that finding a tart pan whose bottom can be removed was kind of difficult
"I tried it, I liked it, but Lauren thought it tasted like sunscreen" 😂😂😂😂
Omg Lauren is my spirit animal!
Line of the year.
Your w h a t
This is what I like so much about adam, it isn't just "this tastes bad, this tastes good" He tries to give different perspectives, and reasons why you might like or dislike specific things in the food. Like I can totally see where she's coming from with the sunscreen, but not everyone would
@@maxsmith8196 I think sunscreen smells like coconut, (or maybe it uses coconut as a scent) so it makes sense. And yes I also agree that Adam is a great cook because of his open-minded attitude and journalist background
Here in Sweden we have a popular chocolate candy eaten around Christmas called ischoklad (Translated to English, it means "Ice chocolate."). The name comes from the cooling effect coconut fat has when it is together with chocolate due to differences in melting points, and I think something similar occurs with this.
THANK YOU FOR A GLUTEN FREE ALTERNATIVE!! It seriously means SO much to those allergic and means that we don’t feel left out of baking videos which is almost always!!
i really dig how much emphasis you put on folks adjusting recipes, tailoring them to their own tastes, and tips on how to do so. as someone who grew up in restaurant kitchens and a service industry household, and so has a knack for "whatever you've got on hand" style cooking, it always blows my mind when i find out someone cant cook without strictly following a recipe.
i'm quite surprised by the number of commenters that seems to forget that, not all chocolate have milk in it. And are just complaining that it isn't vegan. Even if the brand of chocolate he specifically uses apparently isn't vegan (possible a more recent recipe change that made it non-vegan, that he may be unaware of). he never specifies the kind of chocolate for this recipe, telling us to use "whatever chocolate we like" basically we can just use actual vegan chocolate. rather than questioning the veganism of the tart.
Thanks, Adam.
I made this recipe keto for my son. I used all almond flour in the crust, replaced the sugar with erythritol and used 70% cocoa chocolate for the filling. This required adding erythritol to the filling to increase the sweetness. Since erythritol requires heat to dissolve well, I heated the coconut cream and erythritol first in the microwave then added the chocolate and vanilla after removing the coconut/cream mixture out of the microwave. It produced a smooth, homogenous filling without any gritty texture. All other steps were as you outlined. The dessert turned out quite well. Thank you for the recipe. I also appreciate the fact that you provide ingredients in grams. I use a kitchen scale because (other than for small amounts) it is more accurate and reproducible than volumetric measurement. You are one of the few chefs on UA-cam that provide ingredients in metric weight. Keep up the good work. Love your channel.
Hi you used all almond flour for your crust, can I know how did it turned out after baking? Crusty? Or hard? I'm trying to make a tart that's vegan and gluten -free. Looking forward to your reply soon TIA
@@seriouseater7159 To be honest, I don't remember the crust standing out. It was neither hard nor crusty. But it did not detract from the taste of the tart. I thought it was good.
"You can bake these in the oven or on my mixtape cause it's fire."
THIS-
Alrigth
*bring flamethrower or lava from uncle blacksmitg
"You could put some Raspberries or something on there for fancy...
...or not."
6:58 - Finally, I meet someone who appreciates this logic.. Fill it in the fridge and not encounter any further issues like spills mess or completely cocking it up!
I'm so glad I came across your channel. You explain things so plainly and casually, you make cooking and baking so approachable for someone who may have never done it before. You give alternative ingredients AND remind the viewer that a rebuild is what THEY want, not the other way around.
Adam is probably the only person I can think of who makes something "accidentally vegan"
Lol lots of food you wouldn't expect to be is accidentally vegan
the chocolate chips he used in the video has dairy in it, so this recipe is more like accidentally-accidentally not vegan
@@chriss.9121 most chocolate chips are vegan
It’s a popular term that’s been around for several years to describe archetypal massproduced American foods w/o any products-of-animal-origin (POAO). It’s used especially when describing foods the typical person wouldn’t ‘expect’ to be POAO-free.
If my sources can be trusted then those horrid people in the PETA sect are the ones who coined the term.
_{eg; Oreo cookies (U.S), Sour patch kids candy Hershey’s chocolate syrup, & Skinny pop white cheddar popcorn are referred to as “accidentally vegan”. They’re inexpensive, readily available, weren’t recently-developed, popular among the typical consumer and are produced by major brands/corporations. In yet they have no POAO despite being the kinds of foods that usually contain additives like; egg, dairy, gelatin &/or rennet...}_
@@maenad1231 Ok
"Great finger food at a party" - Sigh, remember parties??
what's a party?
Ahhh, the good ol' days? Wait... what's a party again? Is that something for people with no friends?
*laughs in New Zealander*
We still had normal Thanksgiving in my town 😁 no one cares what the Government says lmao.
...no
😣
Ok those slices look clean as heck. Also glad there’s more vegan options here!
Sharp knife and soft chocolate
@@HisGrandNarrative name a more beautiful combination.
@@nikhilbhavani981 I make cranberry cheese tarts recently that are pretty damn good. I’ll will have to make these and compare
Something about this detailed but simple explanation and the notes on how each ingredient and variations on it contribute to the overall dish... appeals to me. Good video, sir!
Hi Adam, I made this and it is so amazing. Thank you for the recipe.
what's terrifying is that I could eat that entire thing in one go and either feel no regret or 10000000% regret which one will it be today
well?
Adam’s sponsorship transfer is as smooth as coconut oil
he just transitions to an ad and by the time you realize it's an ad he's already presenting the 2nd ad
Almost as smooth as the top of that chocolate coconut tart
Can we all just appreciate how clean and smooth his sponsor transitions are
i really love how you discuss options and go deep into explaining how you tried other ways and finally stuck with the one you're showing and also give a theoletic background as opposed to just coming from a theoretical standopint. it gives these recipes a scholar feel without making them hard to follow by digressing for too long. sometimes you butcher italian tradition with no mercy and yet this is still the best food channel here on yt. please adam, forgive me for my angry comments under your bolognese video
Made this today, and it's an absolute slam dunk. Absurdly tasty for how little it asks of you.
"accidentally vegan" story of my life
that ganache is actually the recipe for "ice chocolate", a candy that's popular here in Sweden and in Germany
Yeah, and the "ice" in ice chocolate refers to the chilling sensation that Adam mentioned.
It's not just you that perceive it as cooling, you accidentally reinvented "Ice Chocolate": en.m.wikipedia.org/wiki/Ischoklad
Those candies are similar in design to the ones known as Reese's Peanut-Butter Cups.
Also I like how isochoklad and Ice Chocolate look different in spelling but are similar in sound.
I've made this recipe 4-5 times now and I can honestly say this is my absolute favorite dessert. It's stupidly easy to make and so unbelievably delicious. Everyone I've offered it to has been very satisfied too. I recommend serving it with whipped cream.
I usually never try recipies I watch on youtube but I tried this crust with a strawberry filling and it was insanely good
In sweden we have something called "Ice chocolate" which is sold in the winter season. My mom used to make it with (you guessed it) coconut fat and chocolate!
The storebought stuff is disgusting but the homemade stuff has that "cooling mouth feel" :).
You know (Unrelated to the video), I always thought the key to make good pie crust was to keep the butter cold and not work it too much, so I really focused on that. Don't get me wrong, they are important, however I realized that actually getting your butter into flakes is important, too. Thanks Adam!
Read "coconut fart" still didn't leave disappointed though. ✌️
coconut fart,"accidently vegan"
Made this recipe for my family and friends, everyone were shocked that the tart is vegan and loved the coconut taste.
Thank you 10/10.
I like the fact that with all your skills you developed over time of working as a youtube cook you started to develop your own recipes. This differentiates you from a million others youtube cooks. Thank you for that. Really.
"It'll feel like you're doing absolutely nothing but keep at it..."
Much more like my life rn
Now is literally 2 AM in my country, and UA-cam just gave me this
Coincidentally it's 2 PM over in the U.S
So what
@@EeveeRealSenpai not a coincidence, that's just how time zones work
@@siyacer No it's a coincidence that I happen to be on the opposite side of the earth of this person, you obviously didn't understand what I meant.
@@siyacer you on period or something?
"Adam advertising his soundcloud" sounds like a joke from the Adam Ragusea YTPs but no, Adam did that for real
Adam you've truly outdone yourself this time, this is amazing and I'm definitely going to make this!
I love considerate youtubers who mention both units for the measurements😊
"Accidentally Vegan".
There's a meme format in there somewhere I can feel it.
No there's not
K L ok
@@KanjoosLahookvinhaakvinhookvin ok
@@KanjoosLahookvinhaakvinhookvin ok
@@KanjoosLahookvinhaakvinhookvin ok
5:04 "Lauren thought it tasted like sunscreen"
Now hold up
Accidentally vegan... The best kind of vegan!
Why
Helen L.
I dunno, maybe because it is
I really enjoy your videos more so than most food UA-camrs. You kinda remind me of chef John in the way that you never really say that there’s only one way to do things and that’s what’s right but instead just point people in the right direction and let them decide what they think works best for them. Thanks for helping aspiring cooks including myself to learn to make food how they like it and not necessarily just what it says in a recipe.
I made this for the crew at my workplace . Everyone liked it , and I can assure by myself it's fantastic. One of the best tarts I have tried and make. Also so simple . Thanks Adam .
I'm not gonna lie,
I'm more interested in the revolutionary SoundCloud artist Adam was talking about.
"because it's so cold and *thicc*"
ah adam i see u with those captions and thicc pastry lmao
Ghirardelli semi-sweet baking chocolate isn't vegan anymore, it has whole milk powder in it as of this year. It would be good to note that, while you might still be able to find bags of accidentally vegan baking chocolate, that specific brand won't be accidentally vegan anymore once the current supply of old recipe runs out.
Alright, alright, alright...I just bought the ingredients, including a tart pan. You’ve finally convinced me to make one of these recipes! Your stuff all looks amazing!
adam's videos are my favorite!! it's amazing that he went from being a professor to a big time youtuber, so inspiring!
Love me a vegan recipe! Thank you I'm definitely going to try it although I don't have anything with a removable bottom 😅 I'll tell you how it works out
Did you end up trying it?
The title reads like clickbait but it actually isn't lmfao
What do you expect from a guy who gets sponsored by a GOVERNMENT?
Heterogeneity ♡
Adam's a clickbaiter who just actually gives you the bait he'd promised lol, I love that about him. Enticing headlines that aren't deceitful is a clear win win
I think you’re trying to imply the recipe isn’t vegan, and you’re correct, but he used semi-sweet chocolate chips (which are made with whole milk powder) and not milk chocolate chips.
@@Gumbo_Calm
Just use dark chocolate chips
“It’s vegan!” As you pour chocolate chips into the coconut cream
What is contained in chocolate chips that makes them non-vegan? Genuinely curious.
@@teletek1776 milk
@@mikpiotto Right
most chocolate chips are dark chocolate or have oil instead of milk
@@pedrogomezid like the really cheap kind. Well i know that the 80percent dark chocolate in my house contains milk and dark chocolate is a ganache is not good because the is no sugar. Although i think you can buy dairy free chocolate chips
This recipe was posted three years ago, and every year since, my brother requests I make this for his birthday. It’s incredibly good and shockingly easy, I wholeheartedly recommend it to anyone who hasn’t tried this one yet.
An amazing recipe, A darn good mixtape and an insane deal on a speaker? He's doing gods work
coconut fat melts at a low temp and it draws heat from your mouth when doing so, just like ice.
On behalf of the world: Thank you so much for also providing metric measurements in your recipe! Thanks 👍😊
Metric system? More like stupid
Virgin coconut oil vs. the chad refined oil
Adam, I’m 14 and just made your key lime pie recipe. Probably the best thing I’ve ever tasted
This looks amazing, I just adore the look and texture of this tart!
Yes! More accidentally vegan recipes! My favorite as a Vegan since typically “vegan” is lumped in with “healthy”. I want fat and sugar in my pastries , just the vegan kind
Anybody else get that “cooling” effect from powdered sugar?
That's why it's called icing
i get what u mean, especially like on funnel cake in the summer- maybe because it has a lot of surface area
i love you
@@milklover4253 OH MY GOD ITS MILK LOVER 425
somebody bout to go ham explaining how this isn't vegan
Weeeeeelllll not to be that guy... but refined sugar isn't vegan. It uses animal products in the refining proces. But a quick substitution of any kind of less refined or coconut sugar would work just fine so... it's pretty much vegan :)
happened to have all the ingredients laying around so I gave it a shot, it was absolutely amazing. great video, and I can definitely see the cooling mouthfeel you were talking about. keep the recipes coming!
5:12 Here in Puerto Rico we have something called “Coco Lope” which we use for traditional Tembleque (a gelatin type dessert with cinnamon) or Coquito (a eggnog type beverage). It is basically a condensed milk substance but instead of milk coconut. It is very sweet but also a very strong source of coconut flavor. If you can find it you should try it.
Is that coarse salt on the "heterogeneity" graffiti?
Lmao it is
It looks so pretty! Bet you that's the next graphic tee that Adam will put up for merch! Adam, if I'm right can I please get a free shirt? :P I'll pay for the shipping here to Canada!
This looks exactly like what my girlfriend's grandma makes for treats lmao
Keep up the cool recipes!
Man went from not caring about spilling flower on his table to straight up making dough on it.
One bit of feedback: I noticed the ingredient for the coconut cream asks for "1 14oz (400mL) can coconut cream". In my recipe docs, I updated this to "1 cup" instead.
At a quick glance, I find it helpful so I can quickly scan the ingredient measurements in one place, rather than need to read the whole document (ex. I wouldn't put "5 pounds of flour" even though that's the container it comes in.)
Your recipes and your content is great, keep 'em coming.
Awesome stuff, that ganache looks absurdly good. For anyone reading, it's good to note that coconut cream and cream of coconut are NOT the same thing at all and shouldn't be used in place of each other
"The Four Tartlets" were also the name of the ladies who jumped out of my best-friend's birthday cake last weekend, HELLO.
Lol
This is Red Wine Report
Who would think there would be red wine in this?
This has been Red Wine Report.
Regarding the cooling mouth feel, there is actually a thing called "Ischoklad" (translated: ice chocolate) made with coconut fat.
You might not be the only person that have experienced this feeling!
"actually"
Made these the other day, they were a HIT. Thank you, Adam.
Made this a couple days ago and it turned out great; thanks for the recipe! I've never really used coconut oil before, but I'll definitely be keeping some around the house now in case I want to make this again.