Raw Bounty Slice Posted on January 23, 2017

Raw Bounty Slice

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


Ingredients:

Base Layer:

  • 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

Instructions:

  1. In a food processor, combine base layer ingredients and pulse until well combined.
  2. 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.
  3. 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.
  4. 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.
  5. Once set, remove from tin, slice it up, take a snap for Instagram (haha you’re friends will love it!) and enjoy!

Notes 

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 🙂


 



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