No Bake Bounty Slice Bites! These delicious bite-sized raw slices are made with three layers, a chocolate nut base, creamy coconut centre and a raw chocolate layer on top.
You really can't go wrong with chocolate and coconut. They go together beautifully in so many desserts. Think cakes, bars, slices and definitely raw desserts, including Raw Bounty Bites and Raw Bounty Slice.
Today, there is a new edition to the coconut and chocolate raw treat family - No Bake Bounty Slice Bites.
WHY YOU WILL LOVE THESE RAW BOUNTY TREATS
- They seriously taste like the Bounty Bar chocolate, only with much healthier ingredients and no nasty additives and preservatives.
- They are really easy to make, all you need is a food processor (or a good blender) and a mini muffin tray.
- The ingredients can be bought from any of the major supermarkets. No need to go trekking to find the ingredients.
- They are gluten free, dairy free, refined sugar free and vegan friendly.
INGREDIENTS YOU NEED
- Organic shredded coconut
- Coconut oil
- Coconut milk
- Medjool dates
- Raw Nuts (either cashews, macadamias or almonds)
- Cacao powder
- Maple syrup
- Vanilla extract
- Sea salt
- I highly recommend using a mini muffin silicon tray. It makes the process a whole lot easier.
- I recommend storing them in an airtight container in the freezer and getting them out a few minutes before freezing.
- Allow approximately 3-4 hours to set properly after adding the raw chocolate layer.
- 6 medjool dates
- ⅓ cup raw cashews, macadamias or almonds
- 1 tablespoon raw cacao powder
- ⅛ cup coconut oil, melted
- ½ cup coconut milk (canned variety)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 + ½ cups organic shredded coconut
- ⅓ cup coconut oil
- 2 tablespoons pure maple syrup
- ⅓ cup raw cacao powder
- To make the base, process the nuts in a food processor or blender until they resemble fine crumbs. Next, add the cacao powder and process until well combined. Then, add the dates and process until a sticky dough is formed. Spoon mixture into a 24 mini muffin pan and press down with the back of a teaspoon. Place in the freezer while you make the next layer.
- To make the 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 separation between the oil and milk). Next, add the maple syrup, vanilla extract and sea salt and mix well. Then, add the shredded coconut and mix until well combined. Add to the bases and smooth over with the back of a teaspoon and place into the freezer while you make the step.
- To make the chocolate layer: melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Using a teaspoon, spoon the chocolate on top of the coconut layer. Put back into the freezer and let it set completely (around 3-4 hours).
- I keep mine stored in the freezer in an air-tight container and remove them a few minutes before serving.
- I highly recommend using a mini muffin silicone tray as makes the process a whole lot easier. Alternatively, you can use a regular mini muffin tray with mini muffin cases or you can cut out little strips of baking paper to use as tabs.
- When smoothing the layers, you may find it useful to dip the bottom of the spoon in some coconut oil before smoothing the layer. It helps to smooth the layer out.
- The additional time is the time it takes for it to set.
Amount Per Serving: Calories: 106Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 29mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 1g