This delicious healthy cake is reminiscent of a Bounty bar, full of chocolate and coconut, however, much better for you!
You said being healthy didn’t taste good?
You will need a flexible cake tin, so the cake can be easily removed.
Also a food processor, and lots of loved ones to come and help you eat it!
FOR THE CHEWY BASE:
1 1/4 cups packed pitted Medjool dates
1 1/4 cups unsweetened shredded coconut
2 1/2 tablespoons rice malt syrup
2 1/2 tablespoons raw cacao
1 tablespoon coconut oil
1/4 teaspoon fine grain sea salt, or to taste
1 cup unsalted macadamia nuts
1 teaspoon water (if needed to bind the dough)
FOR THE FILLING:
300grams sugar free dark chocolate bars
1 organic can full-fat coconut cream, room temperature
4 tablespoons coconut syrup
1 teaspoon pure vanilla extract
Prepare the crust: In a heavy duty food processor, add all ingredients until everything is combined. The dough should stick together when pressed between your fingers. If it doesn’t, add optional water and process again.
Spoon the crust mixture into the prepared pie dish. Spread out evenly. Starting at the centre, press down firmly moving outward and up the sides of the pie dish. Place dish in the freezer while you prepare the filling.
Prepare the filling: Break up chocolate bars into chunks and place into a medium-sized pot. Melt the chocolate over the lowest heat setting (or use double boiler). When the chocolate is 2/3 of the way melted, remove from heat and stir until completely melted and smooth.
With a spatula, spoon the melted chocolate into a large bowl. Now pour one entire can of room temperature full-fat coconut milk into the bowl with the melted chocolate. Whisk vigorously until completely smooth. Finally, whisk in the maple syrup, vanilla, and pour onto the crust.
Let it sit in freezer for 3 hours and then when you’re ready to eat it, let it sit on the counter for 10 minutes.
Garnish with Cocofrio Ice-cream alternative and macadamia nuts.