Vegan Bounty Cake (No Bake)

Name: Vegan Bounty Cake (No Bake)
Cuisine: World Cuisine
Ingredients: 100 g desiccated coconut; 200 g dates; 50 g melted dark chocolate; 200 g desiccated coconut; 300 ml full fat coconut milk; 3 tbsp coconut oil; 3 tbsp maple syrup; 100 g dark chocolate; 100 ml full fat coconut milk

3 steps

Updated at: Thu, 30 May 2024 16:53:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories609.5 kcal (30%)

Total Fat49 g (70%)

Carbs38.7 g (15%)

Sugars32 g (36%)

Protein5.8 g (12%)

Sodium24.4 mg (1%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Base: Process the ingredients in the food processor until well combined and sticky. Place them in a 20-cm lined cake tin and press down tightly with a spoon.

desiccated coconut100g

dates200g

dark chocolate50g

Step 2

Filling: Mix all the ingredients in a large bowl, transfer to the cake tin, smoothen the top, and place in the freezer for about 30 minutes.

desiccated coconut200g

full fat coconut milk300ml

coconut oil3 Tbsp

maple syrup3 Tbsp

Step 3

Glaze: Break the dark chocolate into a saucepan and add the coconut milk. Heat the mixture until the chocolate has melted (80°C). Pour it over the filling and let it sit in the fridge for 2 hours.

dark chocolate100g

full fat coconut milk100ml