Jane Devonshire's No bake bounty cheesecake | Breast Cancer Now

Ingredients

• 9cm springform non-stick tin
• 300g hobnobs, blitzed/crushed (I used gluten-free)
• 75g desiccated coconut
• 200g melted unsalted butter
• 50g cocoa powder
• 220ml coconut collab double cream
• 290g coconut-based/plant-based cream cheese (any cream cheese will work)
• 1 can of coconut cream
• 2 bounty bars, chopped
• 1/2 tablespoon vanilla essence
• 75g icing sugar, sieved
• 220ml coconut collab, whippped
• Melted chocolate (as much or as little as you’d like)
• Bounty bar (as much or as little as you’d like)
• Toasted coconut flakes (as much or as little as you’d like)