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!
Bon appetite! :)