20/02/2017 06:55 GMT | Updated 21/02/2018 05:12 GMT

RAW Bounty Bar Cheesecake




Preparation- Overnight

Freezing time- 5-8 hours (or overnight)

Serves- 12


Ingredients for the base

-200g of dates (pitted & de-stoned)

-200g of unsweetened dessiccated coconut

-10g of hazelnuts

-2 tablespoons of cacao powder

-50g of coconut oil (melted)

-35g of dark chocolate melted (I used Vivani 71%)

-Pinch of salt

Ingredients for the filling

-200g of cashew nuts (soaked overnight)

-2/3 cup of coconut cream (1 can)

-85g of coconut oil (melted)

-50g of unsweetened dessicated coconut

-1/3 cup of maple syrup (you can use fruit syrup)

-1 teaspoon of vanilla extract


-1 bar of the 70% Vivani cooking chocolate (100g)

-Coconut easter nests with hazelnut eggs (Get the recipe here)


To make the base

Step 1- Line a cake tin with grease proof paper.

Step 2- In a food processor/blender, add in all of the base ingredients and whizz up on high until like breadcrumbs.

Step 3- Firmly press the mixture into the lined cake tin and pop into the freezer.

To make the filling

Step 1- Drain the cashew nuts and pop them into a food processor/blender along with the coconut cream, melted coconut oil, dessiccated coconut, maple syrup and vanilla extract.

Allow to blend for 5-8 minutes on high until smooth. There will be some texture due to the coconut.

Step 2- Pour the creamy coconut layer onto the base and pop back into the freezer to harden.

This will take around 30 minutes.

Step 3- Once the cheesecake is firm, using a bain-marie, melt your 100g of dairy-free chocolate until silky smooth.

Pour the chocolate onto the cheesecake and level out with a metal spoon. Pop back into the freezer to set.

This will take around 25 minutes.

Step 4- Once the chocolate has set, now you can decorate your cheesecake.

I topped off my cheesecake with a hefty sprinkling of dessiccated coconut, homemade Easter nests, Nakd coconut nibbles and some homemade pastel easter eggs and chocolate bark.