Vegan Peanut and Coconut Bounty Cheesecakes
I adapted my Bounty recipe to make the Peanut Coconut version, using my favourite Peanut & Coconut Spread. Topped with Chocolate flavoured coconut cream stevia icing and a chocolate drizzle for effect.
These little morsels are so delicious and combine some of my favourite flavours.
I keep them nice and small using mini silicon moulds. All though they are full of natural ingredients, raw treats can still be high in calories and fat, so keep them small if you are watching your weight. The mini size are perfect for this, and are very filling.
Just blend and freeze as always, no cooking required. I use a nut spread that is made of just nuts, nothing else. If you don't have this, make your own or try and find a spread that is almost 100% nuts with out any nasty fillers and oils.
I hope you give them a try
Peanut and Coconut Bounty Cheesecakes
(Makes 12 mini or 6 muffin size, or a small round cheesecake)
1/4 cup crushed peanuts
1 & 1/2 Tbsp coconut flour
1/2 Tbsp Peanut Cacao spread
1/2 Tbsp coconut oil
1/2 Tbsp granulated stevia
Blitz the nuts with the coconut flour until crumbed. Add the other ingredients and process again
Press into the base of silicon molds with fingers and put in the freezer while you make the filling
1 cup raw cashews (soaked overnight, rinsed and drained)
1 cup desiccated coconut
1/4 cup Peanut Butter Smooth
1/3 cup granulated stevia
1/4 cup coconut water
1 tsp coconut essence
1 tsp vanilla extract
Pinch of salt
Blend all ingredients until smooth
Spoon on top of bases and freeze overnight
Optional Choc coconut cream topping
1 tin coconut cream (chilled and scoop out thick cream part only)
1/4 cup granulated stevia icing mix
1-2 Tbsp cacao powder
Blend with electric mixer until fluffy
Pipe onto cheesecakes