Pure Ella

healthy recipes - nutrition information - gluten free recipes - gluten free living - vegan recipes - egg free recipes - dairy free recipes - wheat free recipes - healthy diet - weightloss - healing through food - inspiration

  • Blog
  • Cut the Sugar Book
  • Recipe Index
  • contact
  • My Story

Raw Chocolate Coconut ‘Bounty’ Cheesecake

February 8, 2024 by Ella

Pure-Ella-Raw-Chocolate-Coconut-Bounty-Cake

Ahhh… I think I just made your day with this amazing Raw Chocolate Coconut ‘Bounty’ Cake! Am I right? This raw cheesecake is made with amazing clean ingredients, it is gluten free, vegan, paleo and refined-sugar free AND it is still deliciously good and good-for-you! Yeah, you’re welcome!

IMG_3064-coconut-bounty-cake

So it’s February (still winter here) and oh man… am I itching for spring…. summer or a tropical vacation. I am teased from every side with vacation photos or the sunny happy life in the southern hemisphere (only one big drawback for Instagram)  ;)

And although I don’t really need a vacation, I can’t say I don’t want a vacation. But we still decided against one at this time. Is it really a vacation with a 21 month old? Right? So, it’s ok, no beach, no palm trees, no fresh coconuts…. no problem. I’ve got myself (and you (if you’re in the same boat)) covered!

Basically, if you can’t go to the tropics, let the tropics come to you! That’s pretty much my life motto… I’m the bring-your-own-sunshine kind of a person! :)

Pure-Ella-Raw-Chocolate-Coconut-Bounty-Cake3

 RAW CHOCOLATE COCONUT CHEESECAKE

(gluten-free, egg-free, dairy-free, vegan, wheat-free, soy-free, refined sugar free)

Raw, NO-BAKE Cheesecake recipe! Needs at least 4 hours to set in the refrigerator or overnight. Serves 6-8.

Crust :

1 cup raw almonds
1/4 cup coconut flakes 

2/3 cup pitted medjool dates
4 tablespoons of raw cacao
pinch of himalayan pink salt
1-3 tablespoons of warm water

Filling:

3 cups cashews, soaked for 4 hours in the refrigerator or 1 hour in hot water at room temperature

1/4 cup coconut flakes
3/4 cups coconut oil, melted
fresh squeezed lemon juice of 1/2 lemon
1/2 cup agave nectar (or raw honey)
1 tablespoon pure vanilla extract
1/4 cup filtered water

Topping :

1/3 cup dark chocolate squares, melted

Directions:

Make the crust first: In a food processor, pulse all the almonds until a fine grind forms. Add in the coconut flakes, dates, cacao and pinch of salt. Continue mixing and check with your fingers if the mixture sticks between your fingers. (Be sure to turn off the mixer each time you check, and always form a habit of scooping with a spoon first!) If it’s too dry, add in water one tablespoon at a time. Mix again, check again. Once it sticks together and still falls off your fingers – it’s perfect.

Line a round spring form pan with parchment paper at the bottom, and press the mixture into the bottom evenly. Lifting some into the sides to form a taller base on the cake. Set aside.

To make the filling: Soak the cashews for 1 hour in hot water at room temperature or overnight in the fridge, strain well. Add all the ingredients into a food processor again : cashews, warm but not hot coconut oil, coconut flakes, lemon juice, agave nectar, vanilla extract, water. Mix on high until a very smooth mixture forms.

Pour over the crust. Tap the pan gently to let it settle. Drizzle with melted chocolate. Place straight into the freezer for about 4 hours, then to the refrigerator for about 2 hours to defrost before serving. Enjoy.

Pure-Ella-Raw-Chocolate-Coconut-Bounty-Cake4

So I made this Chocolate Coconut ‘Bounty’ Cake as our staycation celebration last Sunday. And it was perfect… the kids had a blast helping to making and eating the cake, obv.

Little Miss Mia here was my supervisor and she kept waiting patiently as I took my photos. All these photos on top were taken with her right next to the cake ~ let’s just say it was a really fun photoshoot! Food photography for me is never boring! ;)

After a while… she was like “ok, mom, that’s enough now, I want to eat this now!” :) (well, that’s just what I translated her “Miiaaa” for :) and then dragging the plate right off my ‘set’ :) and giving me this look (see photo on bottom right) waiting for permission :) She is a cutie I tell you!

Pure-Ella-Raw-Chocolate-Coconut-Bounty-Cake5

Then I let her enjoy it… :)

We call her Baby Boss for a reason. She runs this family now. But with such a big heart, patience and LOVE that I always say to my oldest “you should learn from Mia, she’s teaching us so much about forgiveness and love” :) So yeah, this baby boss deserves all the ‘Bounty’ cake in the world ~ even though she’ll never probably know the taste of a real Bounty bar :) lol

Pure-Ella-Raw-Chocolate-Coconut-Bounty-Cake7

This raw vegan cheesecake pays homage to the Bounty Bar that I used to LOVE in my teenage years!! Sometimes I dream of the perfect choc-coconut combination of flavours and a piece of me dies and goes to heaven while thinking of those bars I used to love…. and you know if I kept eating those bars I probably would die and go to heaven – that’s because that is a lot of sugar! And a lot of other ingredients I don’t like anymore!

Bounty Bar ‘nutrition’ info :

28 grams of sugar in each bar (in my Cut the Sugar research I learned that 15 grams of sugar should be max for a snack bar).
only 2 grams of protein
270 calories

And here are the ingredients : Milk Chocolate 36% and Coconut 22%. Ingredients: Sugar, Desiccated Coconut, Glucose Syrup (Sources include Wheat), Milk Solids, Cocoa Butter, Cocoa Mass, Invert Sugar,Vegetable Fat, Emulsifiers (471, Soy Lecithin), Humectant (Glycerol), Salt, Natural Flavour (Vanilla Extract), Peanuts.

Wow! I’m so happy I’ve found a way to satisfy my sweet-tooth craving for Chocolate and Coconut with healthier pure ingredients! And aren’t you happy you’ve found this recipe so you can also enjoy a healthy ‘bounty’ experience!! :)

Pure-Ella-Raw-Chocolate-Coconut-Bounty-Cake2

Pure-Ella-Raw-Chocolate-Coconut-Bounty-Cake8

Filed Under: Desserts, Gluten-Free, Vegan Tagged With: cashews, cheesecake, chocolate, coconut, coconut flakes, coconut nectar, dates, honey, no bake, no sugar added, raw, refined sugar free, vanilla extract, with nuts

« Protein Avocado Toast Spread Recipe
Gluten-free and vegan Lentil, Carrot and Celery Root Casserole »

Comments

  1. Kathleen says

    February 25, 2016 at 9:05 pm

    This looks incredible! And so easy to make. You are inspiring, Ella!

    • Ella says

      February 25, 2016 at 9:40 pm

      Well thank you my dear! :)
      I love a good treat that makes you feel great after you eat it :) *hugs*

  2. Sarah | Well and Full says

    February 25, 2016 at 10:38 pm

    This cake looks amazing! I wish I had a huge slice of it in front of me right now… or maybe the whole cake ;)

    • Ella says

      February 26, 2016 at 12:00 pm

      Ha….. Yes, it’s a good one!! I wish I could just make your dreams come true BUT at least it’s easy to make :)
      Happy Friday my dear!! xoxo

  3. Becca says

    February 25, 2016 at 11:14 pm

    This looks phenomenal! Do you store it in the freezer, though, or is the fridge okay? Not that I anticipate much leftovers.

    • Ella says

      February 26, 2016 at 12:02 pm

      So you need to freeze it first so it sets and then defrost and keep/ store in the fridge as you come back with a fork and eat it all up :) ha ha Enjoy!! xox

  4. Amy | Lemon and Coconut says

    February 25, 2016 at 11:23 pm

    Wow Ella that looks immensely gorgeous!! I was a big bounty fan too and those ingredients are just so delicious I’m drooling… Mia is such a cutie too, that’s one lucky little girl to be your taster! xo

    • Ella says

      February 26, 2016 at 12:06 pm

      Oh thank you Amy! :)
      She is a hoot and the best taste tester! (kids are very honest! :) lol
      Plus she actually wants to participate unlike the older one now… ;)
      *hugs* ella

  5. linda \\ the baker who kerns says

    February 26, 2016 at 12:26 pm

    I looooove that is this is raw and vegan cake! I have been really getting into the whole no-bake thing and I’ve notices that raw desserts are like SOOO much better! It is probably because you can actually taste the ingredients in there ‘wholeness’ so to speak which makes it so satisfying! Definitely saving this for later!

    • Ella says

      February 26, 2016 at 2:50 pm

      Yay!! So happy you’re loving this recipe!! :)
      You know, no-baking is the new baking :) lol

  6. Joann says

    March 1, 2016 at 8:54 pm

    No vacation in my near future either so I will have to settle for your beautiful cake! Mia is a gorgeous helper. :)

  7. Grit says

    March 2, 2016 at 5:31 am

    Sounds delicious!
    But one question….. the crust with coconut flakes? It is not listed in the ingredients….

    Thank you for answering.

    BB

    • Ella says

      March 2, 2016 at 10:34 am

      Hi Grit, thanks for that. You’re right, there’s no coconut flakes in the crust. I just corrected that.
      BUT having said that, it would be yummy too :) It’s just not necessary but feel free to add up to 1/4 cup if you wish :) xox

      • Grit says

        March 2, 2016 at 1:34 pm

        Tank you…..i will try both ways.

  8. Julie says

    March 2, 2016 at 8:03 am

    Wow! This looks so yummy! My favorite flavor combination! Can you recheck the ingredient list with your instructions? You mention coconut flakes in the crust but they aren’t listed. Thanks!

    • Ella says

      March 2, 2016 at 10:31 am

      Hi Julie, thanks for that. You’re right, there’s no coconut flakes in the crust. I just corrected that.
      BUT having said that, it would be yummy too :) It’s just not necessary but feel free to add up to 1/4 cup if you wish :) xox

  9. Eldy says

    March 2, 2016 at 2:19 pm

    Hi. Your cake look amazing. And your little cutie/helper/taster is adorable. Makes me want to have another one. I’m wondering do you know if I can I substitute the coconut oil with anything else ? I’m trying to eat oil free.
    Thanks

  10. Sherly says

    March 4, 2016 at 9:59 pm

    Awesome ingredients…????????my kids ????Just love this one.. Can we use olive oil instead of coconut oil.because my kids hate the smell of that. Can i use.or does it give flavor for this recipe.??????????

    • Ella says

      March 4, 2016 at 10:06 pm

      Hi Sherly,
      So this is a Coconut cake! ;) So do they like coconut though? Because if it’s just the matter of the coconut oil – it really blends in well and you don’t really get a coconut-oil flavour – mind you, you do get a coconut taste and texture! ;) Not sure how I can please your kids here… you could omit the coconut flakes if it is a coconut issue but to answer your question, you can’t substitute for olive oil. You need a fat that comes to a solid. In defence of the coconut oil, it’s very healthy and it does blend in well with the almonds :) Definitely worth to give it a go! It’s delicious!!!
      And if you want less coconutty ~ you could try this one : https://pureella.com/raw-classic-vanilla-cheesecake-vegan-gluten-free-no-bake/
      Let me know how these go down!! xoxo ella

  11. Alex says

    September 25, 2016 at 8:04 am

    I made this last night for a friends birthday and we all fell in love with it. So delicious. Thank you Ella. ❤️

Welcome to Pure Ella! I share delicious and nourishing plant-based wheat and/or gluten-free recipes that are always pure and natural! ps. I wrote a book about how you can cut sugar the healthy way so you don't feel deprived! YOU will love it! Click below to check it out! Thank YOU for all your support and for being here and embracing a healthier & happier life! xo ella

Join the “Cut the Sugar” Challenge!

© 2021 Ella Leché / Pure Ella . All photos and content is copyrighted property unless noted. Please ask for permission to use photos or content.

Ella Leché

Blogger, Recipe Developer, Photographer and Author. Loves healthy food, photography, sunshine and dancing in the kitchen with her two daughters. Read More…

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress