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Coconut Bounty Slice

Coconut Bounty Slice
Time
25 minutes + chilling time
Contributed by
Aneka Reid
Serves
12
Amazing recipe for raw (no-bake) vegan bounty slice! Chocolate base made using dates & cacao and a delicious, creamy coconut filling with cashew & vanilla bean.

  1. Combine BASE ingredients into food processor & blend until it forms a sticky crumbly dough.
  2. Press mixture into a lined tin (9 inch square or equivalent) and place in freezer while you make the filling.
  3. Place all FILLING ingredients into a food processor until all ingredients is combined evenly.
  4. Remove base from freezer. Spread the coconut filling on top of the chocolate base. Press down flat and refrigerate for about half an hour, or freeze to speed up the process.
  5. Remove from the fridge and use a cookie cutter to carefully cut out hearts, or alternatively cut into slices.
  6. For the TOPPING, melt down the coconut oil and cacao butter in a double boiler (heat resistant bowl over pot of simmering water). Stir with a whisk to combine.
  7. Add sifted cacao powder and rice syrup to the bowl. Whisk together until all ingredients are well combined and a smooth runny chocolate forms.
  8. Drizzle the chocolate topping over the cut-out bounty pieces/slices.
  9. Refrigerate until set.

SHORT DESCRIPTION

Amazing recipe for raw (no-bake) vegan bounty slice! Chocolate base made using dates & cacao and a delicious, creamy coconut filling with cashew & vanilla bean.

DESCRIPTION

  1. Combine BASE ingredients into food processor & blend until it forms a sticky crumbly dough.
  2. Press mixture into a lined tin (9 inch square or equivalent) and place in freezer while you make the filling.
  3. Place all FILLING ingredients into a food processor until all ingredients is combined evenly.
  4. Remove base from freezer. Spread the coconut filling on top of the chocolate base. Press down flat and refrigerate for about half an hour, or freeze to speed up the process.
  5. Remove from the fridge and use a cookie cutter to carefully cut out hearts, or alternatively cut into slices.
  6. For the TOPPING, melt down the coconut oil and cacao butter in a double boiler (heat resistant bowl over pot of simmering water). Stir with a whisk to combine.
  7. Add sifted cacao powder and rice syrup to the bowl. Whisk together until all ingredients are well combined and a smooth runny chocolate forms.
  8. Drizzle the chocolate topping over the cut-out bounty pieces/slices.
  9. Refrigerate until set.

INGREDIENTS

BASE

10 pitted Medjool dates
1 cup almond meal
1+1/2 cups shredded coconut
2 Tbsp brown rice syrup
2 Tbsp organic cacao powder
2 Tbsp organic chia seeds
Pinch pink Himalayan salt

COCONUT FILLING

3 cups organic shredded coconut
1 cup organc raw cashews, soaked for 2 hours
1/3 cup organic coconut butter
1/3 cup organic brown rice syrup
1 tsp vanilla bean powder
2 tsp coconut water
Pinch pink Himalayan salt

CHOCOLATE DRIZZLE TOPPING

1/3 cup organic cacao powder
1/4 cup organic cacao butter
1/3 cup organic virgin coconut oil
1/4 cup organic brown rice syrup

Method

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  • Organic Virgin Coconut Oil 1L

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