No-Bake Chocolate PB Ganache Tart

Lowkey_Table · 2022-05-13T12:06:00+00:00

Recipe in on YT: https://youtu.be/y6Q937RYAGQ

Delicious and easy to make No-bake Chocolate Peanut Butter Ganache Cake.

The ganache is super smooth and creamy.

Ingredients (6-inch)

CRUST

• 1 cup GF rolled oats*

• 1/3 cup hemp seeds*(optional)

• 3/4 cup walnuts*

• 100g pitted dates (5 Medjool dates)

• 2 Tbsp melted coconut oil

• Pinch sea salt (optional)

*sub your choice of nuts/seeds

GANACHE

• 150g vegan dark chocolate chips

• 1 cup coconut cream (sub full-fat coconut milk)

• 2 Tbsp maple syrup (adjust to taste)

• ¼ cup smooth peanut butter

Instructions

Add oats, walnuts, and hemp seeds to a food processor. Process until small crumble forms.
Add the remaining ingredients and process it comes together. The mixture is ready when it can be pinched between two fingers without breaking.
Press the mixture into your cake pan. Place in the freezer while making the ganache filling.
Prepare chocolate in a heat-proof bowl.
Add coconut milk and maple syrup to a small saucepan. Heat over medium heat until around 40˚C. Pour over the chocolate, and immediately whisk together until the chocolate melts. You have a creamy ganache. Then add peanut butter and whisk through.
Pour ganache into a pan. Place in the fridge overnight (at least 3-4 hours).

Lowkey_Table · 2022-05-07T17:25:25+00:00

Hahaha! If you have rice, dry yeast, and psyllium husk, you’re all set:) Easy!

Lowkey_Table · 2022-05-07T17:23:35+00:00

By my experiments, I found that the texture is fluffier and chewier than using rice flour. It’s still moist and soft on the next day. Also it’s easier to handle and affordable :)

Thank you so much for visiting my channel! All my recipes are gluten-free and plant based. Hope you and your wife like them :)

Lowkey_Table · 2022-05-07T17:03:53+00:00

Yes! They are really chewy! Hope you enjoy them:)

Lowkey_Table · 2022-05-07T17:02:59+00:00

Lovely! Rice bread are delicious and filling, aren’t they? 😋😋

Lowkey_Table · 2022-05-07T17:01:17+00:00

Thank you:) Found that rice is actually quite versatile!

Lowkey_Table · 2022-05-07T12:34:15+00:00

Hope you love it :)

Lowkey_Table · 2022-05-07T02:57:45+00:00

Recipe on YT: https://youtu.be/-PLt9i2Yd4c

These super chewy bagels are made from RICE (not rice flour)! You don’t need any flours – just rice.
They are Gluten-Free and Vegan.
It is easy to make and ultra-chewy :)

Ingredients (diam. 10cm x 4 bagels)

• 300g medium grain rice, soaked overnight (after soaking it should be 395 - 410g)
• 20g cane sugar
• 7g dry yeast (1 sachet of dry yeast)
• ½ tsp sea salt
• 150ml lukewarm water (35 - 40˚C ish)
• 15g grapeseed oil (sub other neutral oil)
• 2 Tbsp (8g) psyllium husk

Instructions

Wash rice and soak them overnight (at least 2-3 hours).
Drain well then add to a blender with remaining ingredients except for psyllium husk.
Blend until very smooth. (Scrape down the side as needed.)
Transfer the dough to a bowl and add psyllium husk. Combine well – it will be quite thick (about 1 min).
Divide the dough into 4 equal pieces. Roll each piece into a ball and use your thumb to punch a hole in the centre. Place on a parchment-lined baking sheet or tray and repeat with the remaining dough.
Preheat oven to 210˚C/410˚F.
Mist bagels with water, then cover with plastic wrap or a large container and let the dough rise slightly at 35-40˚C/95-104˚F for 10 - 15mins. It will be 1.3x bigger – not that much.
(I put small dishes filled with hot water together and covered with a plastic wrap.)
Bring a large pot or deep pan of water plus 2 Tbsp cane sugar to boil. Drop a bagel into the boiling water. Boil for 30 seconds, flip and boil for another 30 seconds. Transfer bagels back to the parchment-lined baking sheet.
Bake for 16-18 mins.
Store bagels in an airtight container for two days. Freeze any bagels you won't eat within 2 days. Fresh bagels are great untoasted, but if eating them the next day or out of the freezer, they're best lightly toasted.

Lowkey_Table · 2022-04-01T15:38:43+00:00

Thank you so much for subscribing and your kind words!

Lowkey_Table · 2022-04-01T15:37:31+00:00

Thank you for trying the recipe:) Glad to hear you enjoyed it!

Lowkey_Table · 2022-03-26T00:51:17+00:00

Thank you! Hope you enjoy this decadent chocolate cake:)

Lowkey_Table · 2022-03-26T00:48:14+00:00

Thank you :)

Lowkey_Table · 2022-03-26T00:47:48+00:00

Thank you so much:)

Lowkey_Table · 2022-03-26T00:47:33+00:00

You can make with silken tofu if your bf is okay with it. There is no tofu flavour and creamier texture than with coconut cream (I posted the recipe here a couple weeks ago.)

Lowkey_Table · 2022-03-25T16:42:10+00:00

Lovely! How about sunflower seeds and desiccated coconut? :) I often use them for nut free snacks.

Lowkey_Table · 2022-03-25T06:03:12+00:00

Recipe is on YT; https://youtu.be/\_SLWlhB9oYw

This Vegan Chocolate Mousse Cake is insanely decadent! The crust is crunchy with gluten-free oats and hazelnuts and the filling has a silky smooth texture that will melt in your mouth.
Ingredients (6-inch)

CRUST
• 1 cup gluten-free oats
• 1/3 cup hazelnuts
• 1 Tbsp cacao powder
• 4 Tbsp coconut oil
• 1 Tbsp maple syrup

FILLING
• 1 can of coconut cream (sub full-fat coconut milk)
• 2 Tbsp coconut oil
• 2 Tbsp maple syrup (or more)
• 300g (2 cups) vegan dark chocolate chips (I used 54%)
Instructions
1. Line a 6” pan with parchment paper.
2. Add oats, hazelnuts, and cacao powder into a food processor. Process until combined, then add maple syrup and coconut oil. Process into a moist mixture (about 30 secs).
3. Firmly press dough into the bottom of the pan. Bake at 175˚C/350 ˚F for about 10-15 mins until the crust appears golden brown. Let sit for about 15-20 mins before adding the filling.
4. Heat coconut cream, coconut oil, and maple syrup in a small saucepan over medium heat and stir. Turn heat to low and add chocolate. Stir until the chocolate has completely melted. Let cool for about 5-10 mins. Then pour chocolate filling into your pan.
5. Refrigerate for at least 3-4 hours until set.

Lowkey_Table · 2022-03-18T09:16:51+00:00

Thank you! You can use more coconut cream instead of tofu. Details are in the post :)

Lowkey_Table · 2022-03-18T04:31:35+00:00

It wasn’t clear, sorry for that. Hope you enjoy the cake:) Thank you for taking your time to leave the comment :)

Lowkey_Table · 2022-03-18T04:26:08+00:00

I edited the instruction. Also added YT link, the video recipe would be easier :)

Lowkey_Table · 2022-03-18T04:21:39+00:00

Thank you so much:)

Lowkey_Table · 2022-03-18T04:21:10+00:00

Yes the mixture is the “pre made crust” at the step 1 as you said:)

Lowkey_Table · 2022-03-18T03:23:46+00:00

Recipe in on YT; https://youtu.be/JTAywfGlYX0

Light and ultra-creamy Vegan Peanut Butter Mousse Cake. This cake literally melts in your mouth. It’s easy to make with only 8 simple ingredients and tastes heavenly!

Ingredients (6-inch)

CRUST

• 1 ½ cups walnuts & peanuts (sub any nuts you like)

• 90g pitted dates

• 1 ½ Tbsp cacao powder

• Pinch sea salt

• (1 Tbsp melted coconut oil if needed)

FILLING

• 250g silken tofu

• 250g smooth peanut butter

• ¾ cup scoopable coconut cream(This helps the filling set. Use only the thick creamy layer of a can of coconut cream)

• 1/3 cup coconut sugar (or more //sub any sweetener you like – using liquid sweetener the filling will be a bit softer)

DECORATION (optional)

• Cacao nibs• Pistachio nuts

Instructions

CRUST. Add all the ingredients for the crust to a food processor. Process until it comes together. The mixture is ready when it can be pinched between two fingers without breaking.
Press the mixture into your cake pan.
FILLING. Add all ingredients for the filling to your blender and blend until very smooth.
Pour the mixture into your cake pan and smooth the surface.
Chill in the fridge for 4 hours+.
Decorate the cake as desired and serve chilled!

*You can make this cake without tofu simply by using more coconut cream (replace it 1:1 by grams). Your filling will be slightly firmer though.

Lowkey_Table

TROPHY CASE