Simple and delicious healthy recipes

Raw Bounty Cake

Raw Bounty Cake

I made this cake for a friends’ baby shower and although it was sitting out of the fridge a lot longer than it probably should have before serving, it was still a great hit. Remember to remove your cake from the freezer and place it in the fridge for at least 30 minutes before serving. Or if you forget, just leave it out of the freezer on the counter for 15 minutes before serving.

Raw Bounty Cake

Ingredients:

Base:
1 ½ cups (200g) almonds
1 cup (90g) desiccated coconut
60g dates (approx. 10)
2 tbsp coconut oil

Chocolate Layer:
150g 70% or higher dark chocolate
2 tbsp cacao
¼ cup (60ml) coconut oil

Coconut Filling:
2 cups cashews soaked overnight and drained
2 cups (400ml) coconut cream
1 tsp vanilla essence
¼ cup (60ml) coconut oil
¼ cup (60ml) maple syrup

Decoration:
The reserved chocolate from the Chocolate Layer
Coconut Bombs
Shards of extra dark chocolate
Desiccated Coconut

Method:

Line a spring form cake tin with baking paper. Do this by cutting one piece for the bottom and press the side of the tin into the base with the paper on it so that it forms a dent. Don’t close it yet because you first need to cut another long strip of baking paper to line the inside. Place it around the inside with it sitting into the dent you’ve just made and then close the spring tin.

Place all Base ingredients into a food processor and blitz for 30 seconds or until it forms a sticky crumb.

Press the base into the cake tin and pop in the freezer while you prepare the next layer.

Make a double boiler by putting a mixing bowl over a saucepan of boiling water on a low heat. Melt the chocolate and the coconut oil in the bowl and then stir though the cacao. Mix well.

Pour about ¾ of the chocolate over the base and return it to the freezer. Keep the other ¼ of the chocolate mixture for decorating.

Rinse out the food processor and place all the ingredients for the Coconut Filling in it and blitz for about 1-2 minutes or until it forms a silky smooth batter.

Pour this onto the chocolate layer and return to the freezer for about 2 hours.

Decorate your cake with the leftover chocolate mixture by melting it again in the double boiler and drizzling over the cake. Top with Coconut Bombs and shards of dark chocolate. Finally sprinkle with some desiccated coconut. Keep your cake in the fridge until it’s ready to serve.

 

 

Thermomix Instructions:

Line a spring form cake tin with baking paper. Do this by cutting one piece for the bottom and press the side of the tin into the base with the paper on it so that it forms a dent. Don’t close it yet because you first need to cut another long strip of baking paper to line the inside. Place it around the inside with it sitting into the dent you’ve just made and then close the spring tin.

Place all the ingredients into the Thermomix bowl and set to 25sec/speed 9 so that it forms a sticky crumb.

Press the Base into the cake tin and pop in the freezer while you prepare the next layer.

Rinse out your Thermomix bowl.

Place all the ingredients for the chocolate layer into the Thermomix and set to 3min/70°C/speed 1.

Pour about ¾ of the chocolate over the base and return it to the freezer. Keep the other ¼ of the chocolate mixture for decorating.

Wash and dry your Thermomix well and then place all the ingredients for the Coconut Filling layer in the bowl and mix for 1min/speed 9 so that the batter is silky smooth.

Pour this onto the chocolate layer and return to the freezer for about 2 hours.

Decorate your cake with the leftover chocolate mixture by melting it again in the double boiler and drizzling over the cake. Top with Coconut Bombs and shards of dark chocolate. Finally sprinkle with some desiccated coconut. Keep your cake in the fridge until it’s ready to serve.

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