Ok yes, we did it! We made Sugar Free Gluten Free and Vegan Bounty Slice Recipe! You’re seriously going to love it! It’s the easiest recipe!It’s brought to you by our amazing blog partner, SupaBarn. Be sure tocheck them out!
We know, you’ve totally been waiting for this recipe! We’ve made it twice just to make sure the recipe is to a T for you! Why do we love this recipe? Well number 1 reason is the easy factor. It’s a 3 layer slice but every layer is a simple whack in your blender and whiz kinda layer. Yeah, we know, our favourite kind of recipe too!
If you’re short for time but still want to impress everyone with a totally amazing, totally drool-worthy and actually good for you sweet treat, then ourSugar Free Gluten Free and Vegan Bounty Slice Recipe is for you!
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If you make this delicious and easy recipe be sure to share a picture with us! We love seeing them and re-sharing them.
Always merrymaking,
Emma + Carla
Sugar Free, Gluten Free, Vegan Bounty Slice
2018-11-21 07:41:47
Serves 16
Prep Time
2 hr
Total Time
2 hr
Prep Time
2 hr
Total Time
2 hr
STUFF YOU NEED
FOR THE BASE
- 1 cup walnuts
- 2/3 cup blanched almond meal
- 3 tbs rice malt syrup
- 3 tbs raw cacao powder
- 2 tbs coconut oil
- pinch of salt
FOR THE FILLING
- 4 cups shredded coconut
- 1 cup coconut milk (canned)
- 1/3 cup coconut oil
- 1/3 cup rice malt syrup
- 1 tsp 100% vanilla extract
- pinch of salt
FOR THE TOPPING
- 1/2 cup coconut oil
- 3 tbs cacao
- 2 tbs rice malt syrup
NOW WHAT
- Line a 20 x 20 cm (8 x 8 inch) baking tray with baking paper, or we like to use a silicone mould.
- In a blender or food processor place all of the base ingredients.
- Whiz until a smooth butter forms.
- Transfer this in to the lined tin and spread out evenly, covering the entire base.
- Place in to the freezer.
- On to the filling (give your blender/processor a rinse!).
- Place all of the filling ingredients in to the blender.
- Blend on medium speed until super smooth. The coconut will still be a little rough, like a bounty!
- Place the filling on top of the base, press it down and smooth out the top.
- Place back in to the freezer.
- Rinse the blender.
- Now for the icing. Place all of the ingredients in to your blender and whiz on low until smooth.
- You don't need to melt the coconut oil first as the friction from the blender will slowly melt it all together.
- Pour the icing on top of the filling and place in to the freezer for about 1 hour.
- Once set, slice and ENJOY! Holeeey moleeeey deliciousness!
NOW WHAT
- Line a 20 x 20 cm (8 x 8 inch) baking tray with baking paper, or we like to use a silicone mould.
- In a blender or food processor place all of the base ingredients.
- Whiz until a smooth butter forms.
- Transfer this in to the lined tin and spread out evenly, covering the entire base.
- Place in to the freezer.
- On to the filling (give your blender/processor a rinse!).
- Place all of the filling ingredients in to the blender.
- Blend on medium speed until super smooth. The coconut will still be a little rough, like a bounty!
- Place the filling on top of the base, press it down and smooth out the top.
- Place back in to the freezer.
- Rinse the blender.
- Now for the icing. Place all of the ingredients in to your blender and whiz on low until smooth.
- You don't need to melt the coconut oil first as the friction from the blender will slowly melt it all together.
- Pour the icing on top of the filling and place in to the freezer for about 1 hour.
- Once set, slice and ENJOY! Holeeey moleeeey deliciousness!
MERRYMAKER TIP
- Be sure to place all of your left overs into the freezer, that way you won't eat it all at once! Simply defrost each slice ahead of time when you're read for yummy healthy Sugar Free, Gluten Free and Vegan Bounty Slice!
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