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Raw Vegan Bounty Cake

A delicious coconut, chocolate cake which will bring back childhood memories of the famous Bounty bars.
Course Cake, Dessert
Cuisine Vegan, Vegetarian
Keyword gluten-free, nut crust, raw vegan
Prep Time 15 minutes
Resting Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 12
Calories 359kcal
Author Eva Burg

Ingredients

Base

Filling

Topping

Instructions

  • Add the hazelnuts and chopped dates into a food processor and blend briefly, the nuts should remain slightly coarse.
  • Fill the mixture into an 8-inch tin and press down firmly to form the base.
  • Mix the desiccated coconut, coconut milk and coconut nectar syrup in the food processor until well combined.
  • Layer the coconut mixture on top of the base and refrigerate for 2 hours.
  • Gently melt the chocolate and coconut oil in a bain marie and pour it carefully over the cake.
  • Refrigerate for another 30 min. Enjoy!

Nutrition

Calories: 359kcal | Carbohydrates: 24g | Protein: 4g | Fat: 30g | Saturated Fat: 21g | Sodium: 19mg | Potassium: 350mg | Fiber: 6g | Sugar: 15g | Vitamin C: 1.2mg | Calcium: 28mg | Iron: 2.3mg