Raw Bountyful Slice

MAKES ABOUT 16 SQUARES
DF, GF, NF, V, VG
1276 JK / 305 Cal per serve

INGREDIENTS:
BASE
260g desiccated (shredded) coconut
125ml unsweetened tinned coconut milk
125ml rice malt syrup
80ml coconut oil

TOPPING
160ml coconut oil
160ml rice malt syrup
40g cacao powder

METHOD:
1. Line a 16cm square shallow cake tin with baking paper.
2. Start by making the base. Put all the ingredients in a food processor and mix until thoroughly combined. You might need to stop and scrape the sides down a few times during the process.
3. Put the base mix into the tin. Use the back of a soon (or your hands) to ensure the base is evenly distributed across the bottom of the cake tin. Freeze to set.
4. Next, make the topping by putting all the ingredients into the food processor and pulsing until combined. Spread the topping over the frozen base and return the tin to the freezer for about 1 hour.
5. Remove from the freezer and cut into 4cm squares.

NOTE: These actually improve with time. They’ll last for a couple of weeks in the fridge and the coconut flavour becomes enhances as time goes on.

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