These raw bounty squares are a delicious dessert loaded with nuts, coconut, and a final layer of chocolate, just like the Bounty Bar.
How yummy does these Raw Bounty Squares look? This is one epic tasting raw dessert! The coconut filling which is from my raw bounty bites recipe, was the basis for making this dessert. It is so tasty!
I decided to make this with a date-free base as I have had a few requests for less dates in my recipes. So you can use this base with some of my other raw slices, raw peppermint slice, raw chocolate raspberry slice and even my raw caramel slice bites (you may need to half the recipe though). 
You need to make sure that you allow the slice to freeze for 3-4 hours before you slice it. You want to make sure the coconut layer is completely frozen, otherwise the chocolate layer may split when you slice it.
However, the slice can be hard to slice when it is completely frozen, so I suggest running the knife under hot water. That should help you to slice it.
My raw bounty slice is AMAZING and so worth the extra time to let it set!
Click here for the bottom crust layer recipe.
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Raw Bounty Squares
- Total Time: 25 minutes
- Yield: Makes 16 1x
- Diet: Gluten-Free, Vegan
Description
Decadent raw dessert
Layers of nuts, coconut, and chocolate.
Ingredients
- 0.25 cups (59 ml) coconut oil
- 1 cups (237 ml) coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 3 cups (710 ml) organic shredded coconut
- 0.5 cups (118 ml) coconut oil
- 0.5 cups (118 ml) raw cacao powder
Instructions
- For the base: Process cashews, almond meal, coconut oil, and maple syrup in a blender or food processor until crumbly.
- Spoon the mixture into a lined 20x20cm square baking tin and smooth.
- Freeze the base while making the coconut layer.
- For the coconut layer: Add melted coconut oil and coconut milk to a bowl and whisk until combined.
- Add maple syrup, vanilla extract, and sea salt; mix well.
- Add shredded coconut and mix until well combined.
- Pour the coconut mixture over the base, smooth, and freeze while making the chocolate layer.
- For the chocolate layer: Melt coconut oil in a saucepan over low heat.
- Remove from heat, add maple syrup, and whisk until combined.
- Add cacao powder and stir until mixed.
- Pour the chocolate over the coconut layer and spread evenly.
- Freeze for 3-4 hours until completely set.
- Remove from the tin and slice immediately.
- Store in an airtight container in the freezer.
Notes
- To prevent a gritty texture, ensure your coconut oil is completely melted and cooled slightly before adding it to other ingredients.
- For a richer chocolate flavor, use dark cacao powder instead of raw cacao powder.
- These squares freeze beautifully; allow them to thaw slightly at room temperature before slicing for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 5
- Protein: 4
Frequently Asked Questions
Why do I need to freeze the coconut layer for 3-4 hours?
Freezing the coconut layer ensures it is completely solid, which prevents the chocolate layer from splitting when you slice the Raw Bounty Squares.
What should I do if my Raw Bounty Squares are too hard to slice after freezing?
If the squares are too hard, run your knife under hot water before slicing to make it easier.
Can I substitute the nuts in the base layer with another ingredient?
While the recipe suggests using nuts, you can experiment with seeds or oats, but this may alter the texture and flavor of the Raw Bounty Squares.
