Raw Coconut Bounty Cake with Chocolate Glaze
This cake is just the bomb! I have always been a huge fan of the coconut chocolate combination, and Bounty Bar was my favorite chocolate growing up. I still remember the first time I tasted that chocolate. I had seen it in commercials for a long time (remember that TV commercial with the palm trees and white sand beaches …), and one day when I was sick from school, my mom asked me if I wanted anything from the store. I wanted to try the new Bounty Bar, and she bought it for me. I can still feel the taste, I fell in love with right there and then, and it was from that day my all time favorite chocolate bar.
As a vegan, we sometimes has to make our own replacements of the food we loved before we went vegan. And sometimes we make recipes that gives us just the right flavor, the taste we have been looking for since we gave up our favorite non vegan food. This is, for me, one of those recipes! Creamy coconut, delicious sweet nut base and oh, the chocolate. This is one of my favorite cakes, and I hope it will be yours too. 🙂
PS: the chocolate is not raw, if you want the cake to be completely raw, then use the glaze in this recipe. I might do that next time, since it’s so good, but hey, dark chocolate is not the worst thing you can eat, right? 🙂
Ingredients for about 16 squares:
- 1 cup nuts of choice (I used almonds, but walnuts are great, or maybe a mix)
- 4 tbsp coconut oil, preferably neutral taste
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Maybe some juicy dates of you want the crust to be more sticky
- 1 can of full fat coconut milk (about 400 ml)
- 250 grams shredded coconut (have some more at hand just in case)
- 4 tbsp coconut oil (makes the cake firmer when chilled)
- 1 tsp vanilla extract
- 2 tbsp maple syrup or other sweetener of choice
- 1/2 tsp salt
- 150 grams dark vegan chocolate
This is how you do it:
Put the nuts into a food processor and process for half a minute or so. You decide if you want the crust to be a fine or coarse consistency. Add the rest of the ingredients and process another half minute. If you want the crust to be more sticky, add 1-2 dates at the time while the machine is running, until you can make a firm, slightly sticky ball with your hands. If not using dates, add some more maple syrup until the crust is slightly sticky.
Press the crust into a pan (about 30 x 40 cm) lined with plastic foil or parchment paper (so the cake doesn’t stick) and smoothe the top. Put it in the freezer while making the coconut cream:
Wash the food processor and add the coconut milk and all the other ingredients into it. Process for 1 minute, and add more coconut milk if it’s too thick, or some more shredded coconut if it’s too runny. It should be slightly runny but not watery. If it’s too thick, it will end up crumbly and tasting like dry coconut.
Pour the coconut filling on top of the nut crust and put the cake into the freezer while you melt the chocolate.
I melt the chocolate in a water bath, but you can also use a microwave, just be careful not to burn it. Pour the melted chocolate on top of the coconut filling (it should be ice cold and firm on top) and wiggle the pan a little so the chocolate gets to cover the coconut filling entirely.
Sprinkle with some shredded coconut or chopped nuts if desired, and put the cake into the fridge until set, about 3-4 hours. You can also freeze it, but remember to thaw it for about 30 minutes before serving, or else it will be hard as rock.
Cut into squares with a hot knife, and serve chilled. I like it best from the fridge, but it keeps forever in the freezer.