Turn your favorite candy bar into a cake! This raw cake is a melt-in-your-mouth experience starts with a layer of coconut and cashew butter. Then, you add a light and fluffy chocolate layer, a coconut layer that's like mousse, and a chocolate shell topping. It takes patience to make it, but the result is a cake like no other.

Raw Bounty Cake [Vegan, Gluten-Free]

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Ingredients

For the Base:

  • 4 cups dried coconut flakes
  • 1/3 cup, plus 1 1/2 tablespoons cashew butter
  • Scant 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 5-8 tablespoons agave syrup

For the Chocolate Layer:

  • 2 cups cashews, soaked for 4 hours
  • 1.7 ounces raw cacao
  • 1/2 cup almond milk
  • 3/4 cup agave or coconut nectar
  • 1/2 cup coconut oil
  • A pinch of salt

For the Coconut Layer:

  • 1 1/3 cups cashews, soaked for 4 hours
  • 4 cups dried coconut flakes
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup agave nectar
  • 1/2 cup water or coconut milk

For the Chocolate Topping:

  • 1.41 ounces solid cacao
  • .7 ounces cacao butter
  • 1 tablespoon agave nectar
  • 1/4 teaspoon vanilla extract
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Preparation

To Make the Crust:

  1. Process all ingredients in a food processor, start by processing the coconut flakes, then add the cashew butter and the rest of the ingredients.
  2. Process until firm and then press the crust into the bottom of a 8 or 9-inch springform pan. Use the back of a spoon to get straight edges.

To Make the Chocolate Filling:

  1. Blend all ingredients, except for the coconut oil, in a high-speed blender, until it's really smooth.
  2. Add the coconut oil in liquid form at the very end and blend for a few more seconds. Pour the filling into the springform pan and let it freeze for 2 hours.

To Make the Coconut Filling:

  1. Blend all ingredients, except for the coconut oil, in a high-speed blender until it's really smooth.
  2. Add the coconut oil in liquid form at the very end and blend for a few more seconds. This layer is more like a coconut paste and not very smooth, but blend it for a few minutes to get it as well blended as possible.
  3. Pour the filling into the springform pan, on top of the chocolate layer and let the whole cake freeze for 2 more hours.

To Make the Topping:

  1. Melt the cacao solid and cacao butter, mix in the agave nectar and the vanilla extract. Pour it over the top of the frozen cake and be very fast to spread it out as it will harden pretty quickly. Garnish with coconut flakes and serve.
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