she just took coconut oil from – that spilled onto the stove and she just rubbed it into her skin [laughs] don’t you do that? oh there’s a piece of coconut oil whats going on its lauren – and john from the one and only hot for food, exactly welcome, eeeeh hopefully you’re loving the new kitchen by now. you’ve had enough time to adjust to the change. Its gonna be ok, everything’s gonna be fine. we’re not moving back so get used to it -change is good today we are doing something a little different, we’re gonna do a collab with Jac, The Vegetarian Baker who we met, well, via Youtube i’m not really sure how but we just connected via the internet, and watched each other’s videos and became fans! so we decided we would both do a video together today we’re gonna tackle //no bake desserts// because we wanna keep it easy for you, and light, and in this case, mostly raw. uhh, Jac is cool. he wears like fun shirts in his videos that’s a plus. he makes really good desserts so i know you guys are always asking us for more dessert recipes, but, i don’t know, Jac’s got desserts covered. so go check those out he’s also really good at making drinks. which we like what’s wrong with my shirt? i think it’s pretty cool.
-yea your shirts okay. anyway, here’s Jac to tell you more about what he’s gonna make today. hello everyone, it’s Jac from The Vegetarian Baker and it is an honour to be able to collaborate with Lauren and John, for this recipe. today i’ll be showing you guys how to make key lime pie that’s vegan, no bake and gluten free. this recipe’s super delicious, and it’s got that perfect combination of creaminess, and tartiness, and sweetness to it and i know all of you guys are gonna enjoy it. so make sure to come on over to my channel, and watch my recipe at the end of hot for food’s recipe. i specialise in vegan and vegetarian dishes as well as mixed drinks, cupcakes, and cake decorating and everything in between. there’s a no holds barred to my channel so i hope you guys enjoy both of our recipes, and thanks for watching! that looks really good i can’t wait to try it for ourselves yes, now we’re making something kind of similar today, it’s no bake of course, we’re gonna do a vanilla cheesecake, of course, “cheesecake”. with chocolate-almond crust and we’re gonna put berries on top. it’s really good, it’s one of the first things i ever made going vegan and starting hot for food, so it’s a classic. umm and also, it convinced a lot of my friends that going vegan was gonna be amazing. cos they tried this when i made it for them and they were like “mm this is better than real cheesecake!” “lighter” that’s what everybody says, “lighter” this is hot for food staple though. definitely
-so uh, let’s show you how it’s done. for your crust you’re start with raw almonds that have been soaked. and you just soak them to soften them up. then add those to a food processor then you’re gonna add raw walnuts, so we’re gonna pulse the nuts together into a coarse meal before we add the other ingredients. pitted medjool dates, they’re gonna help it stick together. we’ll add shredded coconut, we’re adding cacao powder, coconut sugar, and then we’ll add a little bit of sea salt. then you’re gonna process this again until you can pinch it and it sticks together like this. for the filling you’re gonna start with raw, soaked cashews, then add maple syrup, or you can use agave nectar. lemon juice, melted coconut oil, then add the inside of one vanilla bean. you can also sub this for vanilla powder. and then you’re gonna blend until it’s really smooth. depending on your blender, this might take a little while. so you can use these mini removable tart pans, or you can use a springform pan, so now you’re gonna gently press the crust into the pan. and make an even layer all around. so this makes four mini cheesecakes, so just divide the filling evenly. so there’s just enough for these four mini cheesecakes, but you do need to get right in there and scrape with a spatula to get all the last bit of filling out. no waste in here in the hot for food kitchen every last drop gets utilised yes. and because these are no bake cheesecakes, that means no oven, they’re going right into the freezer, right? yea you’ll have to set them for at least 4-6 hours but i usually just make them, and leave them overnight. and then when you’re ready to eat them, you just take them out of the freezer, let them sit for 10 minutes, pop them out of these tart pans, and serve them! so the easiest way to do this is to just buy frozen berries, and then thaw them. and then you get all this nice juice to pour on top. there it is, vanilla cheesecake. with chocolate almond crust, and berries. it’s berry berry tasty. we promise. i’ve already eaten a bite out of it, uh, as you can see. i mean, you’ve had this many a times, shhhhhe cheated. uhh, i’m gonna take an existing piece from your piece with this lovely cherry right here, is that a cherry? it’s a cherry! is a cherry a berry? i don’t know, whatever, they were in the frozen fruit package sign failed. cherry’s a berry. i’m telling you, not to toot our own horns or anything, but you know, i’ve eaten my fair share of raw cheesecakes made with cashews but i gotta say, ours is kinda like on an upper echelon of cashew cheesecakes you can just leave these in the freezer, you know, in a nice container and they’re like ready to go whenever you need a dessert or when you have a little sweet tooth. it’s so creamy i know! i can’t get over it. kay now we have to go make Jac’s key lime pie. yes we do! so we’re gonna leave you with a link to Jake’s raw vegan key lime pie go check it out, go follow and subscribe to The Vegetarian Baker, and we are here every wednesday, at hot for food with a brand new recipe for you. and it’s just, so delicious. can we have two desserts today? key lime pie and cheesecake? yea, why not? they’re vegan. you can eat more desserts when you’re vegan. that’s true. make sure you tag any photos you’re posting of this recipe or any other ones on social media @hotforfood or #hotforfood we’ll find you and we love all the photos that you guys post of the recipes you’re making. so
-we’ll find you. [we’ll find you] bye! what? the berry? oo what? so sour! which one did you have? a raspberry right there mine’s sweet. oh! it hurt me. oh wait, i gotta take photos don’t eat too much.