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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
minutes
Resting Time
2
hours
hours
30
minutes
minutes
Total Time
2
hours
hours
45
minutes
minutes
Servings
12
Calories
359
kcal
Author
Eva Burg
Ingredients
Base
1
cup
hazelnuts
1
cup
Medjool dates
pitted, coarsely chopped
Filling
3 1/2
cups
desiccated coconut
1 1/8
cups
coconut milk
3
tablespoons
coconut nectar syrup
Topping
1/2
cup
chocolate
raw vegan
1
tablespoon
coconut oil
US Customary
-
Metric
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:
359
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
30
g
|
Saturated Fat:
21
g
|
Sodium:
19
mg
|
Potassium:
350
mg
|
Fiber:
6
g
|
Sugar:
15
g
|
Vitamin C:
1.2
mg
|
Calcium:
28
mg
|
Iron:
2.3
mg