A few days ago I posted a picture of this delicious raw bounty slice (on Instagram) for my mother-in-law’s birthday celebration. It’s fair to say the post went bananas and left many of you wanting the recipe. So after making a few tweaks (and a whole lot more cake – my husband is NOT complaining one bit), the recipe is here for you to enjoy.
Because it’s raw, this cake can be sliced into serving sizes and then frozen. A perfect treat when you’re after something sweet-ish, but don’t have the energy to invest in whipping something up from scratch.
Raw Bounty Slice
Serves: 15 Prep Time: 30 Min
- 1 Cup almonds
- 3 Tbsp coconut oil
- 2 Tbsp rice malt syrup, honey or maple
- 1 Tbsp cacao powder
- 1 Tbsp coconut milk
- Dash Vanilla Powder
Creamy Coconut Centre:
- 4 Cups of shredded coconut
- 4 Tbsp coconut milk
- 3 Tbsp rice malt syrup, honey or maple
- 3 Tbsp coconut oil
Smooth Chocolate Topping:
- 4 (generous) Tbsp coconut oil
- 4 Tbsp rice malt syrup
- 2 Tbsp cacao powder
- In a food processor, combine base layer ingredients and pulse until well combined.
- Cut a sheet of baking paper to fit the base of a small baking tin (I use a small round tin). Pour mixture out onto this sheet of baking paper and use a rolling pin to distribute mixture across the paper evenly (approximately 1/2cm thick). Transfer paper and flattened mixture to baking tin and place in the fridge or freezer to set. Begin preparation of the coconut centre.
- Combine all coconut centre ingredients in a food processor and pulse until well combined. This may take a few minutes and you may need to stop and scrape the inside of the bowl a few times. Pour mixture over base layer and use your hands to distribute the mixture evenly. Return to fridge or freezer to set whilst you prepare final layer.
- Combine all ingredients of the top chocolate layer in a food processor until well combined. Spread this mixture evenly across the top of the coconut layer and return this to the freezer to set for 30 minutes.
- Once set, remove from tin, slice it up, take a snap for Instagram (haha you’re friends will love it!) and enjoy!
Personally, I prefer the use of Rice Malt Syrup over honey or maple Syrup, but this is completely up to you. If you do opt for honey or maple syrup, I suggest that you lower the dose – I wouldn’t want it any sweeter than this 🙂