Bounty Cheesecake Bombs

It’s recommended that you have some dessert making experience before attending this class.

Date: 6th June 2021
Time: 4pm – 6pm U.K
Price: £49
Livestream Class Recording

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Learn How to Make These Delicious Desserts & How To Elevate Your Own Recipes

Impress your family and friends with delicious home made, healthy desserts that are mostly
raw, all vegan, gluten/wheat/dairy and refined sugar free.

Let’s take your dessert skills to the next level.

This class will give you the recipes, techniques and methods needed to make delicious, healthy desserts at home or work.

This  1.5 – 2 hour livestream class is designed for students of all levels who have an eagerness to learn. We’ll only be using the dehydrator for one element, but you can use your oven instead.

My teaching style and ethos is to give people tried and tested base recipes that you can chop and change to create something new and different.

What you’ll learn …

My Creative Process 

A lot of students have shown interest in learning more about the details of my creative process; how I develop recipes, flavour combinations, textures and finishing touches. In this class, I will explain to you how I developed this dessert, what went wrong along the way and how it came to its final presentation. You will have the opportunity to ask me questions about my process and get my help in overcoming your own recipe development difficulties, which we can troubleshoot together in the class.

Moulds

You don’t need to use the moulds I have chosen for this dessert, the main thing is that you understand how to use the moulds you do have to create the various layers and this will be very clear during class. Y0u can also tell me which moulds you have, or perhaps one that you are considering buying, and I can tell you how I might create this dessert using what you have/or will get.

Fermentation

If you have been learning with me for a while, you’ll know that I like to ferment the cashews I use in my desserts. Fermentation breaks the nuts down in a way that makes them feel lighter and airy, not so heavy and dense as simply blending them from soaked. Students who have done this process for the first time always report it being so much better, lighter and easier to digest.

In this dessert, the almond ‘cheesecake’ element is made by fermenting the cashews and then ‘seasoning’ it for taste, but also so that it sets just as we need for a dessert of this kind.

Chocolate Dome 

This element is notable because I have created this in such a way that, even cold, it will be soft and melt in the mouth. We don’t want a rock hard praline or ganache in the middle of this dessert that will stay harder than the cheesecake filling when defrosted. It’s an easy recipe, but one that will open up some new ideas and possibilities for you.

Sticky Bounty Element 

This is the element that anchors the entire dessert and makes it the Bounty Bomb that it is. In fact, the rest of the dessert was built around this one, shining element.

Chocolate Crust 

This dessert sits atop of a ‘baked’ chocolate crust which we’ll make using the dehydrator. If you don’t have one, you can easily make this in your oven on a low temp. In one of the iterations for this dessert, I used a Maple Oat Granola as the disc the dessert sat upon, but it just didn’t work. The dessert needed something soft and cakey, this chocolate crust works beautifully at bringing the whole dessert together.

Glazing

For this dessert we glaze using a non-tempered chocolate shell. We don’t want to add a tempered chocolate shell to a cold dessert as it will go waxy in the mouth and, also, it will crack against the cold of the dessert. In this case, we need something that’s a little softer, won’t bloom or streak from not being tempered and that will offer the chocolate/crunch element that this dessert needs.

How Does It Work?

  • After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
  • After to register, you’ll receive an email that will contain your link to join the class on the designated date and time.
  • At the time and date of the class you’ll connect via the Zoom software (no extra charge to you). You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
  • Whilst I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
  • You’ll receive the class book and a recording of the session within 1-2 days of the livestream.
  • Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class.  You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace.  Of course, you have all recipes and a recording of the class to refer back to whenever you want.

Kind words from our friends

Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”

Sammy Tranger

Having Amy’s raw chocolate courses on therawchef.com makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.

Russell James“The Raw Chef”, London UK

Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.

Chad SarnoChef, Consultant & Speaker

I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!

Monika WackeFounder Schoccolatta, Switzerland

Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.

Amy WebsterFounder of Simply Raw, Zurich Switzerland