Elise’s Raw Bounty Cake Recipe

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Chocolate Base

Ingredients:

  • 1½ Cup Walnuts
  • 1 Cup dates
  • ¼ cup (heaped) Cacao Powder
  • ½ tsp salt
  • 1 Tbl Coconut Oil

Directions:

  • Place walnuts in a food processor
  • Process until they turn in to a fine crumble
  • Add the Cacao and salt
  • Process again until mixed through
  • Add Dates
  • Process again
  • Add Coconut Oil
  • Process again until all well combined
  • Line a spring form cake tin with baking paper
  • Press mixture firmly and evenly into the bottom of the tin
  • Place in fridge or freezer to set

Coconut Layer

Ingredients:

  • 3 Cups of cashews
  • 1 can of coconut cream
  • ½ Cup Coconut Oil
  • ½ Cup Maple Syrup
  • ¾ Cup of Shredded coconut (can use more depending how coconutty you want it)

Directions:

  • Place the cashews, coconut cream and maple syrup in a high powered blender
  • Blend until really smooth
  • Add the coconut oil and blend again
  • Pour in to a mixing bowl and stir through the shredded coconut
  • Pour in to cake tin on top of the base layer
  • Put in the freezer to set hard

Chocolate Ganache Layer

Ingredients:

  • ¾ Cup Cacao Powder
  • 1/3 Cup Coconut Oil
  • ¾ Cup Maple Syrup
  • pinch of salt

Directions:

  • Ensure coconut oil and maple syrup is melted and at room temperature
  • Whisk together coconut oil and maple syrup (option to use a food processor or just hand whisk)
  • Add cacao powder and continue to whisk until well combined and it has formed a thick ganache texture
  • Only once the coconut layer is completely set, pour the ganache layer on to the top and spread with plastic spatula to form little peaks (or whatever your desired look)
  • Send it a whole lot of love and place back in freezer and remove 30 minutes prior to eating

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