😂😂...Yes !!! Ya'll make it seem so simple, it is. I'm getting ready to put this incredible looking desert together. I must confess I made the Desert with the mango topping ( spring 6" /walnut crust) delightful. Will let all know how it turns out. ❤
I made this and it is soooooo good. The only issue I had was the crust. It didn't keep its shape after nearly 24-hours in the freezer. I think the problem was that I sprayed a little bit of cooking oil to insurance the cake would free its self from the pan OR I didn't leave the crust to set long enough before adding the mocha layer. Anyway, I suggest this cake all the way. Although, I don't know how this was hold up as a gift in a cake box. I'd be afraid it would melt during travel.
Hi! Thank you for trying the receipt:) In regards to the crust issue, I’m wondering if you used the “melted” coconut oil which is solid at the room temperature. It helps to firm up the crust when they’re cooled in the freezer. Also it’s important to press very firmly. To make the crust firmer, you can add more dates and/or melted coconut oil - they’re the setting agent here! Hope that helps:)
@@LowKeyTable This was my first time making a vegan cheesecake, which turned out unbelievable!! I can't tell you how YUMMY it is. It is not as pretty as yours, but I'm totally fine with it😂Also, 6-inch is the perfect size. Thank you so much for your recipe and useful tips!!! 😍
Wow! This looks absolutely delicious!!! How long can it sit out of the fridge ? Will it melt? Can I travel with it to a relatives house for a Sunday dinner (about 1/2 hour -45 minutes away? Thanks. I'm subscribed now🤗
Usually I defrost them for 10-15 mins at the room temperature before eating. You can increase the amount of coconut oil or cacao butter, then it’ll keep the shape longer. Carrying them in an insulated bag with ice packs will be helpful too! Hope you enjoy ❤️
Nice! I've wanted to know the secret behind these desserts for a while now, thank you! I do ok with coconut in small amounts, but beyond that I have a reaction that is unpleasant enough to make the pleasure of the treat not worth it. Is there anything else that is non-dairy, that I could substitute with?
Hi Malk! Are you after the substitution for the coconut oil? If so melted cacao butter would be the best replacement:) I often make vegan cheesecake with coconut cream/milk for the creamy texture but oat milk or almond milk work great too! (I didn’t use coconut milk for this cake’s filling though:)) Hope that helps!
@@LowKeyTable Thank you so much for not only responding, but offering a solution! I asked without too much hope to be honest, because coconut seems to be so ubiquitously used, so this is terrific news. You're deeply appreciated, and of course, I've subscribed.
@@malk6277 Hi Malk! So glad to hear the previous reply worked for you, and thank you for subscribing :) I do understand as many plant-based recipe especially for desserts require coconuts. The property of coconut milk /cream helps the cake or mousse to be firm when chilled, but other plant milk with melted cacao butter works beautifully too - I love this way sometimes :)
Драги! Прелеп је рецепт!!!;Желела бих да га направим, али ми треба превод ! На српски језик или Хрватски! И за друге Ваше рецепте! Јел не знам Енглески језик! Тј. Врло мало! ! Унапред захвална!!!! Ако Омогућите превод ! И наравно за друге пратиоце Вашег канала! Вел. Поздрав😊❤🙋👍
Здраво! Хвала на коментару. Можете само да копирате рецепт и налепите га овде да бисте га превели на жељени језик овде. Овог пута то радим за тебе. translate.google.com/ Састојци (понуда од 6 инча) *1 шоља = 240 мл, 1 кашика = 15 мл *Нема предлога за замену осим ако није наведено. ЦРУСТ • ½ шоље сировог бадема, намоченог преко ноћи (орасима које волите) • 50 г урми без коштица • 2 кашике сунцокретових семенки (опционо) • 2 кашике отопљеног кокосовог уља • 1 кашика какао зрна (опционо) • 30 мл јаке куване кафе (под ¼ - ½ кашичице инстант еспресо праха + 2 кашике топле воде) (под 1 еспресо шота) • Ухватите ружичасту со МОЦХА слој • 1 ½ шоље сирових индијских орашчића, намочених преко ноћи • ½ шоље јаворовог сирупа • 3 кашике незаслађеног бадемовог млека • 2 кашике отопљеног кокосовог уља • 3 кашике отопљеног какао путера (опционо, кокосово уље) • 3 кашике сировог какао праха • 3 кашике јаке куване кафе (мање од 3 кашичице инстант еспресо праха или 1 еспресо шота) • 1 кашичица екстракта ваниле • 3-4 урме без коштица • Ухватите ружичасту со Слој „МАСЦАРПОНЕ“. • ¾ шоље сирових индијских орашчића, намочених преко ноћи • ¼ шоље незаслађеног бадемовог млека • 2 кашике отопљеног кокосовог уља • 3 кашике јаворовог сирупа • 1 кашичица пасте од ваниле • 1 кашика лимуновог сока (опционо) • Ухватите ружичасту со Прелив (опционо) • Какао прах • какао зрна УПУТСТВА 1. Додајте све састојке за кору у процесор за храну и мешајте док се не формира фина лепљива смеса. Извуците у плех од 6 инча и притисните у равномерну кору. Ставите у замрзивач док правите мока слој. 2. Изблендајте све састојке за слој мока у блендеру док не постане глатка. Сипајте у тепсију преко коре, плехом лагано тапкајте по тезги, па изједначите врх. Ставите посуду у замрзивач док се не стегне (око 1-2 сата). 3. Помешајте све састојке маскарпоне слоја у глатку смесу. Прелијте мока слој и загладите горњи део. Вратите у замрзивач на 6 сати или преко ноћи. 4. Пре сервирања, врх поспите додатним какао прахом, поспите са мало какао зрна.
@@branislavamalbasic582 Покушавам да додам рецепте на српском за све видео записе. Већ сам га додао у скоро 10 видео записа. Ускоро ћете видети више. Хвала за гледање :)
😂😂...Yes !!! Ya'll make it seem so simple, it is. I'm getting ready to put this incredible looking desert together. I must confess I made the Desert with the mango topping ( spring 6" /walnut crust) delightful. Will let all know how it turns out. ❤
Hi! Glad you enjoyed the mango cheesecake:) How did it go? Hope this went well ❤️
Another piece of art! You are an artist. Thank you for this sweet and peaceful moment.
Thanks always for your kind words! I’m glad you enjoyed the video :)
@@LowKeyTable oppp0
Out of this world!
❤️❤️thank you❤️❤️
So glad your channel popped up as a suggestion from youtube. Love the no-talk video format. Thanks for sharing these great recipes!
Thank you for finding 🥰 Glad you enjoy the video! Thanks 🫶
Wow, we love Cheesecake. Very good recipe 😍👏
Thank you! Hope you enjoy ❤️
omg so glad I found your channel!!
Thank you for finding us☺️
I made this and it is soooooo good. The only issue I had was the crust. It didn't keep its shape after nearly 24-hours in the freezer. I think the problem was that I sprayed a little bit of cooking oil to insurance the cake would free its self from the pan OR I didn't leave the crust to set long enough before adding the mocha layer. Anyway, I suggest this cake all the way. Although, I don't know how this was hold up as a gift in a cake box. I'd be afraid it would melt during travel.
Hi! Thank you for trying the receipt:)
In regards to the crust issue, I’m wondering if you used the “melted” coconut oil which is solid at the room temperature. It helps to firm up the crust when they’re cooled in the freezer. Also it’s important to press very firmly.
To make the crust firmer, you can add more dates and/or melted coconut oil - they’re the setting agent here! Hope that helps:)
Add a bit of golden syrup to the biscuit base 👍
My mouth is watering for this. Thank you 💖🌱
Thank you ❤️
Thank you very much for your help with this video
Hola! Como puedo reemplazar los dátiles si es para dieta keto o cetogénica tu ayuda por favor abrazos desde Ecuador
You're truly an Artist and it really looks amazing....and Delicious! 😋
Thank you so much!!🥰
Thank you so much for the recipe. Can someone please tell what is the name of the background tune song that is playing. 🤗🤗🤗
Amazing 😻 I have learned so much. I will with Joy prepare this for my self family and friends ❤ thank you for sharing your precious knowledge
Glad you enjoyed our video! Hope you enjoy this tiramisu with friends too :) Thanks for your lovely comment!
Looks like a great dessert for summer-no baking!
Se ve delicioso, lo voy a preparar.
Thank you! Hope you like it ❤️
That looks so delicious, thank you.
How lovely your video is!! I can't wait to follow the recipe step by step tmrw! Soaking the nuts now LOL
Hi Shanshan!
Thank you so much!!
Probably you’ve finished soaking the nuts already by now…🤔haha
Hope you enjoy the cake!
@@LowKeyTable This was my first time making a vegan cheesecake, which turned out unbelievable!! I can't tell you how YUMMY it is. It is not as pretty as yours, but I'm totally fine with it😂Also, 6-inch is the perfect size. Thank you so much for your recipe and useful tips!!! 😍
@@shanshanduan8456 Super glad to hear that!! Thanks for trying the recipe and lettning me know how it went!
Wow! This looks absolutely delicious!!! How long can it sit out of the fridge ? Will it melt? Can I travel with it to a relatives house for a Sunday dinner (about 1/2 hour -45 minutes away? Thanks. I'm subscribed now🤗
Usually I defrost them for 10-15 mins at the room temperature before eating. You can increase the amount of coconut oil or cacao butter, then it’ll keep the shape longer. Carrying them in an insulated bag with ice packs will be helpful too! Hope you enjoy ❤️
Nice! I've wanted to know the secret behind these desserts for a while now, thank you!
I do ok with coconut in small amounts, but beyond that I have a reaction that is unpleasant enough to make the pleasure of the treat not worth it. Is there anything else that is non-dairy, that I could substitute with?
Hi Malk! Are you after the substitution for the coconut oil? If so melted cacao butter would be the best replacement:) I often make vegan cheesecake with coconut cream/milk for the creamy texture but oat milk or almond milk work great too! (I didn’t use coconut milk for this cake’s filling though:)) Hope that helps!
@@LowKeyTable Thank you so much for not only responding, but offering a solution! I asked without too much hope to be honest, because coconut seems to be so ubiquitously used, so this is terrific news. You're deeply appreciated, and of course, I've subscribed.
@@malk6277 Hi Malk! So glad to hear the previous reply worked for you, and thank you for subscribing :) I do understand as many plant-based recipe especially for desserts require coconuts. The property of coconut milk /cream helps the cake or mousse to be firm when chilled, but other plant milk with melted cacao butter works beautifully too - I love this way sometimes :)
The best raw tiramisu cake!
Thank you ❤️
What can I replace the coffee with?
Gracias por compartir 💖💖💖
Thank you very much! Hope you enjoy this tiramisu:)
*YES...* ❤❤❤❤
So beautiful
Nice video, may I know which Kenwood food processor are you using please? Im struggle with getting smooth texture with nuts.
Hello! Mine is Kenwood Multipro Express Food Processor (FDP65740WH). Hope this helps.
Looks amazing, but any sub suggestions for the pitted dates? Not a fan.
Thank you! Either melted coconut oil or vegan butter would be the best option instead of dates:)
@@LowKeyTableRaisins
Thank you! I'll do it! 😋
Loved it but the ingredient added aftr sunflower seeds was not mentioned
Sorry for that! It’s cacao nibs:) All the details are in the description. Hope it helps! Thanks.
Thanks a lot 🙏🙏🙏💚
Драги! Прелеп је рецепт!!!;Желела бих да га направим, али ми треба превод ! На српски језик или Хрватски! И за друге Ваше рецепте! Јел не знам Енглески језик! Тј. Врло мало! ! Унапред захвална!!!! Ако Омогућите превод ! И наравно за друге пратиоце Вашег канала! Вел. Поздрав😊❤🙋👍
Здраво! Хвала на коментару.
Можете само да копирате рецепт и налепите га овде да бисте га превели на жељени језик овде. Овог пута то радим за тебе. translate.google.com/
Састојци (понуда од 6 инча)
*1 шоља = 240 мл, 1 кашика = 15 мл
*Нема предлога за замену осим ако није наведено.
ЦРУСТ
• ½ шоље сировог бадема, намоченог преко ноћи (орасима које волите)
• 50 г урми без коштица
• 2 кашике сунцокретових семенки (опционо)
• 2 кашике отопљеног кокосовог уља
• 1 кашика какао зрна (опционо)
• 30 мл јаке куване кафе
(под ¼ - ½ кашичице инстант еспресо праха + 2 кашике топле воде)
(под 1 еспресо шота)
• Ухватите ружичасту со
МОЦХА слој
• 1 ½ шоље сирових индијских орашчића, намочених преко ноћи
• ½ шоље јаворовог сирупа
• 3 кашике незаслађеног бадемовог млека
• 2 кашике отопљеног кокосовог уља
• 3 кашике отопљеног какао путера (опционо, кокосово уље)
• 3 кашике сировог какао праха
• 3 кашике јаке куване кафе (мање од 3 кашичице инстант еспресо праха или 1 еспресо шота)
• 1 кашичица екстракта ваниле
• 3-4 урме без коштица
• Ухватите ружичасту со
Слој „МАСЦАРПОНЕ“.
• ¾ шоље сирових индијских орашчића, намочених преко ноћи
• ¼ шоље незаслађеног бадемовог млека
• 2 кашике отопљеног кокосовог уља
• 3 кашике јаворовог сирупа
• 1 кашичица пасте од ваниле
• 1 кашика лимуновог сока (опционо)
• Ухватите ружичасту со
Прелив (опционо)
• Какао прах
• какао зрна
УПУТСТВА
1. Додајте све састојке за кору у процесор за храну и мешајте док се не формира фина лепљива смеса. Извуците у плех од 6 инча и притисните у равномерну кору. Ставите у замрзивач док правите мока слој.
2. Изблендајте све састојке за слој мока у блендеру док не постане глатка. Сипајте у тепсију преко коре, плехом лагано тапкајте по тезги, па изједначите врх. Ставите посуду у замрзивач док се не стегне (око 1-2 сата).
3. Помешајте све састојке маскарпоне слоја у глатку смесу. Прелијте мока слој и загладите горњи део. Вратите у замрзивач на 6 сати или преко ноћи.
4. Пре сервирања, врх поспите додатним какао прахом, поспите са мало какао зрна.
@@LowKeyTable puno Vam Hvala na dobijenom receptu
@@branislavamalbasic582 Покушавам да додам рецепте на српском за све видео записе. Већ сам га додао у скоро 10 видео записа. Ускоро ћете видети више. Хвала за гледање :)
Can I make it without coconut oil?
Yes, you can. You can used cacao butter instead!
Can you keep this in the fridge instead of freeze after adding a topping cacao and nibs?
It’d be quite soft, so I’d recommend keeping them in the freezer. You can freeze in sections and defrost as needed :)
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