Raw bounty cheesecake


What’s better than raw chocolate and coconut? Having them both together in a ‘bounty’ style chocolate, that’s what. Does it get better than that? In this case, yes, yes it definitely does.. because this right here is a recipe for a ‘bounty’ style raw cheesecake. In case you’re still unsure about this one, let me just repeat that for you.. this is chocolate.. and coconut (possibly the two best things ever) together, in the form of a cake! Yep, that’s right, this is going to be delicious!


Ever since I was little, baking and making cakes is something that I’ve always loved. I think it’s the artistic side of me that really enjoys creating something extravegant and getting to decorate it with lots of pretty things! It’s also an incredibly satisfying feeling when a creation that you’ve spent hours slaving over, turns out to be a success and can be enjoyed with family and friends. I love that creating desserts like this really opens up the world of healthy eating and enables people to still enjoy sweet treats, without any of the refined sugars and processed ingredients. People are always so surprised that these kinds of desserts can be created without these things and it’s so nice that eating this way can appeal to such a wide range of people.

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I know this isn’t baking, but it’s making a cake all the same and that’s something i’ve just been loving recently! Raw cheesecakes have been slightly hit and miss for me in the past, but I’m actually pretty chuffed with how this one turned out, that it’s just inspiring me to make even more! I recently posted the recipe for a berry cheesecake and I know, I said that would be my last dessert for a while, but when I had this idea I just couldn’t force myself to wait! Anyway, it’s coming up to Easter now and of course there will have to be a few chocolate recipes involved there.. so I would have had to make sweet treats sooner or later anyway!



This cheesecake starts of with a thin and slightly chewy coconut, oat and chocolatey base, which actually doesn’t involve a single date! In fact, there are no dates in this recipe what-so-ever! The middle layer is probably my favourite: a creamy cashew cream filling blended with coconut and vanilla, to provide a light and refreshing contrast against the smooth chocolate avocado topping. To finish off, there’s a generous raw chocolate drizzle covering the entire cake and then a little garnish of crisp coconut chips and cacao nibs.. oh and some fresh juicy strawberries. How does all that sound? Writing this is making me want to take a trip into the kitchen and grab a slice, but seeing as it’s 9:16am I think I should probably refrain from doing so!





1 cup oats

3 tbsp desiccated coconut

2 tbsp rice syrup

1 tbsp coconut oil

1 tbsp cacao powder

Coconut layer-

1 cup soaked cashew nuts (soak for around 4 hours)

1 cup coconut chips

3 tbsp rice syrup

11/2 tbsp coconut oil

Dash of vanilla extract (or powder)

1/4 cup filtered water

1/4 cup plant milk

Chocolate layer-

3/4 medium avocado

5 tbsp maple syrup

2 tbsp coconut oil

3 tbsp cacao powder

1/4 cup filtered water

Dash of vanilla extract (or powder)

Squeeze of fresh lemon juice

1 cup soaked cashews

1/4 cup plant milk

Chocolate topping-

2 tbsp coconut oil

21/2 tbsp cacao powder

11/2-2 tbsp maple syrup

Coconut chips & cacao nibs to garnish


To make the base, add all of the base ingredients into a food processor and blend until they form a crumbly, slightly sticky mixture. Transfer this into the bottom of your cake tin (I would recommend using one with a loose base) and firmly press everything down. Leave in the freezer to set.

For the coconut cream layer, take the soaked cashews and add these into your food processor after draining and rinsing them. Add all of the remaining ingredients for this layer and blend everything until completely smooth. This may take quite a while to break down the coconut chips. Pour this on top of the base and return to the freezer to set.

Add the cup of soaked cashews (drained and rinsed) into your food processor along with the water and milk and blend to create a creamy consistency. Blend in the avocado, maple syrup, coconut oil, lemon, cacao and vanilla until everything is well combined and your left with a really smooth mixture. Pour this on top of the coconut layer and leave in the freezer for around 2 hours or overnight.

Melt the coconut oil and mix this with the maple syrup and cacao powder. Continue to mix until the chocolate begins to thicken and develops a nice sheen on the surface. Drizzle this over the top of the cake and sprinkle with the coconut and cacao nibs. Place the cake in the fridge or freezer to allow the chocolate to set and then top with some fresh strawberries. If your cake is still slightly frozen, allow to thaw a little before serving so the filling has a mousse like consistency. Enjoy!



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