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Better-for-you 'Bounty' bars
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Prep Time:
30 minutes
Cook Time:
300 minutes
Total Time:
330 minutes
Make a delicious no-bake gluten-free and vegan choc coconut slice inspired by Bounty bars. Perfect for a quick and tasty snack.
Ingredients:
  • 85g (3/4 cup) almond meal, lightly toasted
  • 65g (3/4 cup) desiccated coconut, lightly toasted
  • 22.40 gm coconut flour
  • 30.00 ml raw cacao powder
  • Large pinch of sea salt
  • 60ml (1/4 cup) maple syrup
  • 33.60 gm solidified coconut oil
  • 260g (4 cups) shredded coconut
  • 160ml (2/3 cup) coconut milk
  • 60g (1/4 cup) solidified coconut oil
  • 80ml (1/3 cup) maple syrup
  • 1/2 tsp vanilla bean paste
  • 50g (1/2 cup) raw cacao powder
  • 80ml (1/3 cup) solidified coconut oil
Instructions:
  • Prepare the 26 x 16cm slice pan by greasing the base and sides, then line it with baking paper, ensuring the paper hangs over the long sides of the pan.
  • In a food processor, blend almond meal, coconut, coconut flour, cacao, salt, maple syrup, and oil until a sticky mixture forms. Press the mixture into the pan and use a spatula to even out the surface. Chill in the fridge for 1 hour until set.
  • Create the coconut filling by combining all ingredients in a food processor. Process until smooth, scraping down the sides as needed. Spread the mixture over the chilled base and use a spatula to even out the surface. Refrigerate for 2 hours or until set.
  • Create a double boiler by placing all topping ingredients in a heatproof bowl. Melt and stir until smooth. Pour over the coconut filling, then chill in the fridge until set, about 2 hours.
  • Take the slice out of the pan and delicately slice it into 18 perfectly portioned pieces. Keep the slices fresh in an airtight container in the refrigerator for up to 1 week.

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