Healthy and better bounty slice
A smooth layer of choc, roasted coconut flakes and sweet caramelised rice malt, makes this the ultimate sweet indulgence for the serious sweet tooth!
Makes: 30 pieces
Takes: 2 hours
Ingredients:
Choc base:
8-10 pitted dates
1 Cup almond meal or any nut meal
2 TBLS sunflower seeds
2 TBLS linseed
1 TBLS cocoa powder
2-3 TBLS water
Coconut filling:
2 Cups shredded coconut or flakes
3 TBLS coconut butter
3 TBLS melted coconut oil extra virgin
2 TBLS rice malt syrup
½ tsp salt
Choc top:
2 TBLS cocoa powder
3 TBLS melted coconut oil extra virgin
2 TBLS rice malt syrup
½ tsp salt
½ tsp vanilla essence
METHOD:
Line a bread tin with baking paper
In a food processor combine the dates, sunflower and linseed until chopped. Add the almond meal and slowly add the water (don’t add too much water, you don’t want it to be runny, just a thick consistency)
Using your hands, pour the base mix into the lined bread tin, flatten with your fingers and place in fridge for one hour to cool
Using a fry pan on a medium heat, toast the coconut flakes until golden brown and add the other coconut filling ingredients
Pour coconut mix over the choc base and place back in the fridge to cool
Mix choc ingredients, heat up if not combining and allow to cool
Pour choc mix onto cooled coconut to make the final layer
Place back in fridge and cool for approx 2 hours
Once all the levels have set, slice in pieces or bites
Store your new slice in the fridge for 14 days. Or cut into portions and freeze in an air tight container
Why not try?
