Bounty cake

20 mins + few hours in the fridge or freezer
? 8-10 portions
Recipe from: (original recipe is in Czech but if you open it in Google Chrome, you can translate the page)

Base layer:
150g almonds
75g desiccated coconut
2 tbsp cocoa powder
40g coconut oil
2 eggs

Preheat the oven at 150ºC. Put almonds, coconut, cocoa powder into a food processor and process until it becomes powder. Add eggs, coconut oil and mix well. Put mixture into a cake tin with baking paper and press down to even the layer out. Bake for 15-20 mins and then leave to cool down.

Middle coconut layer:
150f desiccated coconut
250-300 ml coconut milk (the mixture has to be creamy so you can add some more)
40g coconut oil
vanilla essence
honey to make it sweeter to your preference

Put coconut, coconut milk, vanilla and coconut oil into a small pot and mix well. Cook on a medium heat until warm and mixed together. Pour it over the base layer and push down. Put the tin into a fridge for few hours or freezer for an hour or two.

Top Chocolate layer:
150g chocolate without added sugar (or 100g raw cocoa powder and 80g coconut butter)
1 tsp coconut oil
honey or stevia to sweeten

Put smaller pot into a bigger one full of boiling water and melt the chocolate on the cooker with coconut oil. Leave the chocolate to cool down for 10 mins. Spread the chocolate on the top. Leave in the fridge until the chocolate is solid.

Price: £6 (based on Sainsbury’s prices)
Notes: If you want it sweeter, add honey or stevia because it is not very sweet on its own.

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