Raw Bounty Slice
I loveeddddd Bounty bars as a kid. There is something about coconut that makes my heart sing. But as I have matured, I have realised the effects sugar has on my body. This recipe is inspired by I Quit Sugar. A goodie for adults and babies x
1 cup coconut cream
2 1/2 cups desiccated coconut
4 tablespoons rice malt syrup
1/4 cup coconut oil
Pinch of salt
1/2 teaspoon vanilla bean
1/2 cup coconut oil
3 tablespoons cacao
2 heaped tablespoons rice malt syrup
1 teaspoon hulled tahini
Step 1 Line loaf tin with baking paper.
Step 2 Add all ingredients in a blender and blend until combined.
Step 3 Pour mixture into loaf tin and press firmly with a potato masher. Put in freezer to set for 1 hour. Wash blender.
Step 4 Combine all topping ingredients in a blender and blend until combined. Mixture should be runny and wet.
Step 5 Collect base from freezer. Pour topping mixture on top and ensure it covers every part of the top.
Step 6 Reset in freezer for 1 hour.
Step 7 Cut into desired squares. I keep the remaining in the freezer.
A special thank you to beautifullllll Lauren Sadler for coming to my house to teach me how to use my camera.
Lauren is a beautiful soul and SENSATIONAL photographer, especially for food.
Check her out here Lauren Sadler Photography