Vegan Bounty Slice

13 Jan, 2016

Makes approx. 18 slices

(GF, DF, VEGAN)

Ingredients

Base

2/3 cup almonds/cashews (processed into a meal)

2 tbsp. Melrose Organic Rice Syrup

1 tbsp. raw organic cacao powder

1 – 2 tbsp. Coconut milk

Coconut layer

2 tbsp. Melrose Organic Unrefined Coconut oil

2 tbsp. Melrose Organic Rice Syrup

4 tbsp. Coconut milk

3 cups of shredded coconut

Raw chocolate topping

3 tbsp. Melrose Organic Unrefined Coconut oil

2 tbsp. Organic Rice Syrup

1 tbsp. raw organic cacao powder

1 tbsp. Melrose Macadamia Spread (or any other Melrose Nut spread of your choice – we have 8 varieties!)

Method

Base

1. Mix through base ingredients until well combined.

2. Press into a lined cake tin (small – medium square/rectangle cake tin).

Coconut Layer

1. Add all ingredients to make coconut layer in a processor and blend until well combined. Pour over base.

2. Freeze until topping is ready.

Raw chocolate topping

1. Add all ingredients in a sall saucepan and place over low heat for about 1 minute until topping forms a liquid.

2. Pour over coconut layer and place in fridge/freezer until set.

3. Cut into small squares and store in a sealed container in the fridge.

Enjoy! (They are any coconut addicts dream)