Click here to printBountylicious Slice
This Bountylicious Slice is the most popular recipe from Sarah’s free ebook. It’s naturally sweet, free of gluten and dairy, tastes delicious and has a lovely smooth texture. Next time you’re looking for a sweet treat, snack, or dessert without the nasties added, try this!
Makes 16-20 squares
ingredients
Base
- ⅔ cup almond meal
- ⅓ cup coconut flour
- 2 tbsp Coconut Oil
- 2 tbsp rice malt syrup
- 1 tbsp Cacao Powder
- 1 tbsp coconut milk
Coconut Layer
- 3 cups Shredded Coconut
- 3 tbsp coconut milk
- 2 tbsp Coconut Oil
- 2 tbsp rice malt syrup
Topping
- 3 tbsp Coconut Oil
- 2 tbsp rice malt syrup
- 1 tbsp Cacao Powder
- ½ tbsp nut butter
method
- Step 1 :Line medium sized square cake tin with baking paper. Combine Base ingredients and press into cake tin. Refrigerate.
- Step 2 :Process coconut layer ingredients until relatively smooth. Pour over base. Freeze.
- Step 3 :Combine topping ingredients with fork until smooth.- Pour over coconut layer and refrigerate or freeze. Cut and store in a sealed container.
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