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

Ingredients

Filling

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

Chocolate top
1/2 cup coconut oil
3 tablespoons cacao
2 heaped tablespoons rice malt syrup
1 teaspoon hulled tahini

Process

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.

Serve x

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

 

RecipePrint and Paper