Bounty Slice

Bounty Slice

I am a huge lover of anything chocolate, but add a little coconut and I am absolutely in my happy place.  So you can imagine my excitement when I came across a healthy recipe to indulge my cravings.

This chocolate coconut slice is delicious and got the thumbs up by both my boys and the "hell yeah" from the husband.  

Warning: pop in the freezer as soon as cut or you will find yourself having to make another within days.

Bounty Slice

Prep time   10 minutes
Fridge Time   1 hour to chill

INGREDIENTS:

Base

  • 2 cups Desiccated Coconut
  • 10 Medjool Dates, seeds removed
  • 3 tablespoons Cacao or Cocoa
  • 1 tablespoon Honey
  • 1 tablespoon Coconut Cream
  • 1 teaspoon Vanilla Extract
  • pinch of salt

Middle

  • 2 cups Desiccated Coconut
  • 2 tablespoons Honey
  • 1 tablespoon Coconut Cream

Top

  • 6 tablespoons Cacao or Cocoa
  • 4 tablespoons Coconut Oil, liquified 
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Desiccated Coconut (optional)

 

METHOD:

1.  Line a square 20 cm tin with baking paper overhanging the sides for easy removal.

2.  Place the base ingredients into your food processor and blend at high speed until the mixture resembles a fine, sticky crumb.  Press the mixture firmly into the base of your prepared tin and set aside.

3.  Place ingredients for the middle layer into your food processor and blend until the mixture is well combined and sticking together.  Press the mixture over your base and set aside.

4.  Mix together the ingredients for your chocolate topping and pour the topping over your slice, spreading it out to cover the middle layer.

5.  Place in the fridge to set for about 1 hour. 

optional - if you choose to sprinkle coconut over the top, remove from fridge after 5 minutes to do this then return to the fridge until completely set.

6.  Slice into squares. Enjoy!

Once sliced this can be stored in the fridge or freezer, and you can serve or pop in the lunchbox straight from there.

** Take a look at our Litter-free Lunchboxes here

xx

Recipe credit:  Wholefood Simply




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