top of page

Bounty Slice

About the Recipe



  • ½ cup cashews or macadamias

  • ⅔ cup almond meal

  • 3 tablespoons coconut oil

  • 1 tablespoon maple syrup

Coconut layer

  • ¼ cup coconut oil, melted

  • 1 cup coconut milk, canned variety

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • ¼ teaspoon sea salt

  • 3 cups organic shredded coconut

Chocolate layer

  • ½ cup coconut oil

  • 2 tablespoons maple syrup

  • ½ cup raw cacao powder


Make base layer.

  1. Process the cashews, almond meal, coconut oil, maple syrup in a blender or food processor until they resemble crumbs.

  2. Spoon mixture into a lined square baking tin (20x20cm) and smooth with the back of a spoon.

  3. Place in the freezer while you make the coconut layer.

Make coconut layer

  1. 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 separation between the oil and milk).

  2. Next, add the maple syrup, vanilla extract and sea salt and mix well. Then, add the shredded coconut and mix until well combined.

  3. Pour over the base, smooth with the back of a spoon and place back into the freezer while you make the chocolate layer.

Make chocolate layer

  1. Melt the coconut oil in saucepan on low heat.

  2. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined.

  3. Then add the cacao powder, stirring until well mixed through.

  4. Pour the chocolate on top of the coconut layer and make sure it is evenly spread.

  5. 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.

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

bottom of page