This Raw Bounty Slice could possibly be one of the easiest, less time consuming slices I’ve made to date. It only uses a few pantry staple ingredients which means it’s also super affordable.
I’m currently sitting in our camper van in the middle of Arthers Pass, down in Canterbury. We’ve been so lucky with the weather this entire trip but unfortunately today it’s super windy and rainy. This little trip of ours has made me think of so many new simple and delicious recipes – if you want to keep up to date with these recipes or see some amazing travel photos of NZ, you can check out my instagram.
We’ve only got two days left in the camper then we’re back to Queenstown and Wanaka for another two weeks. It’s funny to think we would be somewhere in Southeast Asia right now – but I also think we would have never explored our own country like this, so I’m really trying to look at it with a positive mindset.
Anyway, back to the slice. I absolutely loved bounty chocolate bars growing up – something about the delicious crunch of chocolate as you bite into it with soft, moist and amazingly coconuty interior. That’s exactly what this slice reminds me of but with even more flavour. My recipe is also incredibly low in sugar, vegan, gluten free and made with only a few simple ingredients. These really are delicious bites of coconut heaven.
For the base
1 cup almonds
10 dates, pitted
1 cup shredded coconut
¼ cup cacao powder
3 tbsp date syrup or honey
For the middle
2 cups desiccated coconut
3/4 cup coconut cream
¼ cup maple syrup
For the topping
1 block of your favourite chocolate
2 tbsp coconut oil
Line a slice tin with baking paper to make easy removal of the slice.
To make the base, add the almonds, dates and coconut to a food processor or blender and blend until they become small chunks. Add the cacao and date syrup and blend until the mixture forms together. It should be a little sticky and hold together when you squeeze it. Add this mixture to the slice tin and place in the freezer while you make the middle layer.
To make the coconut filling add the coconut, coconut cream and maple syrup to a blender and blend until it combines (you don’t want to over blend this as the bits of coconut add an amazing texture.) Add this mixture to the top of the base layer and place back into the freezer.
To make the chocolate topping, melt the chocolate along with the coconut oil in a bowl over simmering water. Pour the chocolate on top of the coconut layer and place back in the freezer to set for at least 2 hours before slicing.
Have fun and enjoy