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Wednesday, 15 February 2017

How to make a bounty bar cheesecake

Vegan, RAW, gluten-free, wheat-free, natural sugar
A three layer raw bounty bar inspired cheesecake, topped off with dark chocolate & coconut nests with raw hazelnut mini easter eggs.

I am so happy to show you guys my Easter cheesecake!
I am a huge fan of coconut and chocolate, it's a divine combination. 
Not long ago i made some RAW bounty bars and they went down a treat with my friends & family, so i wanted to make a RAW bounty bar inspired cheesecake.

This mouthwatering cheesecake incorporates 2 Vivani chocolates.
I decided to use these chocolate bars as they both are ultra creamy and rich in flavour which go beautifully with the sweetness of coconut!
As the cooking chocolate bar is very thick, i melted it down and used it as the topping and it was the perfect size to cover the whole cheesecake and there was even some left over to make some chocolate bark! Yay :) 
I incorporated the 71% fine dark chocolate into the base. The base is made with a mixture of nuts and dessiccated coconut. It honestly tastes like a chocolate coconut cookie...so yummy! 
RAW, vegan cheesecakes are my favourite desserts to make and decorate as you can go a little over the top with creative decoration and they always look (and tastes) incredible!

 It's a very eye catching dessert and it will be a lovely easter treat for your friends, family and loved ones!


Preparation- Overnight
Freezing time- Approximately 5-8 hours
Serves- 12 

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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

Topping
-1 bar of the 70% Vivani cooking chocolate (100g)
-Coconut easter nests with hazelnut eggs (Get the recipe here)
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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, desiccated 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 set.
This will take around 4 hours.

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.




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Holly Jade
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