I love a sweet treat in the afternoon. Cup of tea, good book (or in my case at the moment study), and something sweet. Its a habit wanting something sweet with a cup of tea but I’m not complaining. This raw bounty bar slice is the perfect addition to your afternoon.
This slice is full of nuts for the base, good fats in the coconut, and low in sugars and carbs with only a little bit of sweetness from dates and rice malt syrup. Perfect for people with diabetes (YAY), or those who have an intolerance to gluten and dairy.
Base layer: half the base layer if using a small baking tray, or want a thinner base.
2 cups of mixed nuts
16 medjool dates
1 cup of coconut milk
3tbsp of coconut oil
2 cups of desiccated coconut
1 cup coconut oil
1/2 cup of cacao powder
2tbsp of rice malt syrup
- In a food processor blend all the ingredients for the base layer until fully combined. Should be a sticky like substance. Push into the bottom of a tray. Pop into the fridge to chill until ready for the middle layer
- On a low heat combine the coconut oil and coconut milk for the middle layer until combined. Add the desiccated coconut and stir. Place the mixture on top of the base and back in the fridge.
- In a double bowler place all top layer ingredients until combined. Add this layer to the middle and base layer and leave in the fridge until chocolate layer has hardened.
This slice would last in the fridge for up to a couple of days so perfect to make over the weekend for brunch with the girls, get your girlfriend to make it to take to the next BBQ or just as a treat for when you feel like it during the week.