Vegan Bounty Slice with Brownie Base

I am sure you all used to love bounty bars when you were kids and maybe you still do. Bounty bars were for sure one of my favorite treats before I went vegan — I have always been fond of anything with coconut and chocolate. Therefore, I am very excited to share this recipe with you today because it was a huge success at home.

For the brownie base:

  • 110 g Medjool or Mazafati dates, pitted
  • 45 g almond flour
  • 20 g cacao powder

For the coconut layer:

  • 170 g shredded coconut
  • 60 g + 2 tbsp coconut cream
  • 1 tbsp coconut oil, soft or melted (*see recipe notes)
  • For the chocolate layer:
  • 110 g dark chocolate
  • 2 tbsp coconut cream

Make the brownie base:

  1. Place the dates, almond flour and cacao powder in a high-speed blender or food processor and process until the dough sticks together when you press it with your fingers (roughly 2 minutes). Your dates should be very soft and moist. If not, you can soak them in warm water for 15 minutes.
  2. Transfer the mixture to a 10-inch (25 cm) loaf pan or a small square baking pan lined with parchment paper and spread it evenly with a spatula. Set aside for later.
  3. For full instructions :

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