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Raw Bounty Slice



75g raw cashews

80g ground almonds

1 tbsp Raw Coconut Oil

1 tbsp Raw Acacia Blossom Honey

Coconut Layer:

62g Raw Coconut Oil, melted

250g coconut milk

2 tbsp maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

180g desiccated coconut

Chocolate Layer:

150g Raw Coconut Oil

2 tbsp Raw Acacia Blossom Honey

50g cacao powder



Process the cashews, almonds, coconut oil & honey in a food processor until they resemble crumbs. Spoon mixture into a lined square baking tin (20x20cm) and smooth with the back of a spoon. Place in the freezer while you make the coconut layer.

Coconut Layer:

Add the melted coconut oil and coconut milk to a medium size bowl and whisk to combine well (you want to make sure that there is no seperation between the oil and milk). Next, add the honey, vanilla extract and sea salt and mix well. Then, add the shredded coconut and mix until well combined. Pour over the base, smooth with the back of a spoon and place back into the freezer while you make the chocolate layer.

Chocolate layer:

Melt the coconut oil in a saucepan on low heat. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined. Add cacao powder and stir. Pour chocolate on top of the coconut layer and make sure it is evenly spread. Place back into the freezer and let it set completely. You want to ensure that all layers are frozen, so it may take 3-4 hours.

Remove from the tin, slice straight away and store in an airtight container in the freezer.


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