Bounty Cheesecakes

Bounty are one of my favourite chocolates (with cherry ripe and crunchy!) and I have always wanted to make my own 'cleaner' version. But instead of making smaller bounties I decided to turn them into Bounty cheesecakes for a dessert one night. They were pleasantly a hit! All I need to do next time is add some cherries and I could turn these into cherry ripe cheesecakes, mmmmm.......

Bounty Cheesecakes

Base:
3/4 cup soaked almonds (approx. 2 hours and drained)
2 Tbsp desiccated coconut
1/4 cup soaked dates (15min in boiling water then drained)
2 tsp coconut oil
1 Tbsp cacao powder
Pinch of sea salt

Line a 6 hole muffin pan with baking paper. Process all base ingredients in a processor until combined. Press the base mixture evenly onto the bottom of the pans and let set in the freezer/fridge while you make the middle.

Coconut middle:
2 cups desiccated coconut
1 cup coconut cream
3 Tbsp coconut oil (or butter)
4 Tbsp maple syrup (or honey)
1 Tbsp vanilla
Pinch of sea salt

Put all ingredients but the desiccated coconut in a saucepan and stir over low heat until dissolved. Stir in the desiccated coconut, remove from heat and divide mixture evenly over the top of the bases. Leave to set in the fridge.

Chocolate topping:
1 Tbsp coconut oil (melted)
1/4 cup coconut cream
2 Tbsp cacao powder
1 tsp maple syrup

Mix all ingredients in a bowl and spread over the top of the cheesecakes. Sprinkle tops with coconut flakes and set in the fridge. Serve when set and enjoy!

 

These can be made in advance and left in the freezer for a day or two until ready to serve. You could always omit the base, create the middle and form small bit sized chocolate pieces, set in the freezer and roll the pieces in the chocolate topping. You could also use melted chocolate as oppose to making your own.

Bon appetite! :)