Welcome to the Raw Vegan Bounty Cheesecake! Imagine a biscuit base that melts in your mouth, topped with a layer of velvety coconut cream infused with coconut bits and a crunchy chocolate drizzle. Did I forget to mention that it’s also vegan, gluten-free and grain-free?! However, if you don’t abide by a strictly raw diet, feel free to use toasted nuts instead or raw or chocolate instead of the coconut cocoa mix I have used in this recipe.
After such popularity and requests with the Snickers cheesecake, I thought it made sense to stick to loveable chocolate bars and transform them into cheesecakes – after all, who wouldn’t care for a slice!
Questions about Raw Vegan Bounty Cheesecake
How to make vegan cheesecake Making cheesecake involves layering a creamy topping on a biscuit base. Optional layers or sprinkles can be added on as extras but the basic foundation is ultimately composed of a pressed crumb base with the cream topping. Making it vegan means no animal-sourced products are used to the base would be made with vegan cookies or nuts and the cream usually of coconut or nuts or other vegan substitute.
Can I bake cheesecake? Cheesecakes can be set either by chilling method in the fridge or freezer or baked in the oven so that the cream layer can solidify. This cheesecake is raw so baking is not required since the cake will set without the heat. However you can experiment and bake it too but bare in mind that the base is made of raw nuts so baking at a high temperature may reduce the nutrient quantity and change the structure of the fat, potentially making it less stable.
Is raw cheesecake safe? The ingredients in this cheesecake are considered safe when eaten raw.
Can coconut oil be used instead of coconut butter? Coconut butter is made from the coconut meat whereas coconut oil is the oil that has been extracted from the coconut flesh. Coconut oil can be used instead of coconut butter but the butter will produce a more rich, creamy texture for the chocolate.
Ingredients for the base:
- 200g almonds
- 200g walnuts
- 2 tbsp coconut sugar
- 5 tbsp coconut butter
Ingredients for the cream:
- 150g raw cashews (soak these overnight and drain)
- 5 tbsp maple syrup
- 400g (1 can) full fat coconut milk
- 200g desiccated coconut
Ingredients for the chocolate:
- 60 ml coconut melted coconut butter
- 40g cocoa powder
- 2 tbsp maple syrup
- Add the walnuts and almonds to a food processor and blitz to achieve coarse crumbs.
- Combine this with the sugar and coconut butter with hands or fork until well incorporated.
- Press tightly into spongiform tin, lining base and keep aside in the fridge.
- Next, add the soaked cashews, coconut milk
- Spread carefully on top of biscuit base and leave aside
- Add the cashews to a food processor with the coconut milk and maple syrup and blend into a smooth cream.
- Fold the coconut into the cream and pour on top of the biscuit base.
- Place into the freezer for at least 1-2 hours.
- Add the cocoa powder to the maple syrup and cocoa powder and drizzle on top of the cheesecake. Place back into the freezer for 2 hours.
- Before serving, remove from freezer and allow to rest for 10 minutes before slicing. It can be left out longer to rest or in the fridge if you prefer the cream layer to be a little more soft.
Made this Recipe?
If you had a go at this Raw Vegan Bounty Cheesecake please feel free to give me a shout on Instagram at @foodflaneur – would love to see your pics!
If you like cheesecake…
You should definitely give these recipes a try:
Big Thanks to…
The Healthy Tart for my food inspo. You can find their recipe here: https://thehealthytart.com/raw-vegan-bounty-cake/.