If you are like me and LOVE Bounty, stop everything and make these Raw Bounty Slices.
I am not saying this because I am the recipe creator but because these slices are just perfect.

This is one of my first ever healthy recipes. I used to make it every Saturday for the week ahead.
Unfortunately I had to stop when I have found out that I am intolerant to almonds and cashews, which are the main ingredients.
All my friends that have tried my Raw Bounty Slices went mad for them. They loved the treats so much that they asked me to make them again and again. Believe me, this recipe makes everyone happy… and addicted! I was having 1 or 2 slices everyday…

I still remember how I came out with this idea. One day after lunch, I was craving something sweet and healthy; at that time I was working close to an healthy and raw cafe. They had raw caramel slices, mint&chocolate slices and coconut slices. Of course I picked up the coconut one (as Bounty lover as I am) and it was soooooo good. However raw and healthy treats can be very expensive, especially if you live in Sydney, so I decided to create my own recipe.

And here we are.

I hope you enjoy the recipe as much as I did.
I would love to hear your opinion about these slices that are so special for me.

Raw Bounty Slice

GLUTEN FREE, DAIRY FREE, EGG FREE, YEAST FREE, VEGAN, REFINED SUGAR FREE

SERVE: MAKES 16 SQUARE SLICES

Ingredients

Base
10 pitterd medjool dates
1 cup almond meal
1 1/2 cup shredded coconut
2 tbsp chia seeds
2 tbsp raw cacao powder
2 tbsp organic rice malt syrup
Pinch Himalayan salt

Bounty Cream
1 cup soaked cashew (for at least 2 hours)
2 tbsp coconut milk or coconut water
3 cup shredded coconut
1/3 cup organic rice malt syrup
Pinch Himalayan salt

Chocolate top layer
2/3 cup melted coconut oil
1/4 cup organic rice malt syrup
1/4 cup raw cacao powder

Instructions

Start combining all base ingredients in a food processor and blend until it forms a sticky dough.
Press base mixture into a square tin (I used a 20cmx20cm tin). Place in the freezer while you make the filling.

Place all filling ingredients in a food processor and blend until well combined.
Remove the base from the freezer and place the bounty cream on top of the base. Press down with your fingers.
Refrigerate for 30 minutes.

Mean while, place all topping ingredients into a small pan and whisk together until you get a smooth chocolate sauce.
Drizzle the chocolate sauce over the bounty cream and refrigerate for at least 2 hours before serving.