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–+ servings

No Bake Bounty Slice Bites

Vanessa Gengaroli
These No Bake Bounty Slice Bites are made with three delicious layers, a chocolate nut base, creamy coconut centre and a raw chocolate layer on top.
4.42 from 24 votes
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Prep Time 30 minutes
Additional Time 3 hours
Total Time 3 hours 30 minutes
Course No-bake Slices and Cakes
Cuisine Western
Servings 24
Calories 106 kcal

Ingredients
  

Base layer

  • 6 medjool dates
  • 1/3 cup raw cashews macadamias or almonds
  • 1 tablespoon cacao powder

Coconut layer

  • 1/8 cup coconut oil melted
  • 1/2 cup coconut milk canned variety
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 1/2 cups shredded coconut

Chocolate layer

  • 1/3 cup coconut oil
  • 2 tablespoons maple syrup
  • 1/3 cup cacao powder

Instructions
 

  • 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.Aadd 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).

Notes

  1. 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.
  2. 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.
  3. I keep mine stored in the freezer in an air-tight container and remove them a few minutes before serving.
  4. The additional time is the time it takes for it to set.

Nutrition

Serving: 1pieceCalories: 106kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 2gSodium: 29mgFiber: 1gSugar: 7g
Keyword chocolate, coconut, dairy free, gluten free, raw dessert
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