Healthier Decadent Bounty Cake (Gluten Free)

This is my second attempt to make a healthy version of the famous Bounty bar. The first recipe was lost somehow, but now finally, a year later I tried making a new recipe and it turned out really great. It’s less sweet than the Bounty bar, but it’s so good.

I love eating cakes and cookies, but I also love eating healthy and keeping fit. This is a perfect recipe if you want to have a gluten free and healthier cake that you can have every day.

Sometime during the day I usually have my favorite coffee – espresso with lots of milk and a splash of vanilla essence. The only thing that can make the coffee even better is a slice of something sweet, chocolaty and preferably also made with ingredients that are all natural. This is it – try it!

In the summertime I always decorate my cakes and rawfood treats with fresh flowers. It makes them look so pretty and if you want you can easily make them look frosted with just two simple ingredients >>. If you dont have a garden with flowers you can have them sent to you by flower delivery.

If you try this recipe – leave a reply and let me know what you think.

Angela

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Healthier Decadent Bounty Cake (Gluten Free)

Ingredients

• Crust
• 50 g Butter
• 2 Eggs
• 200 g Shredded coconut
• 2 Tablespoon Agave syrup
• Chocolate Layer
• 3/4 cup Full fat coconut cream
• 120 g Melted dark chocolate
• 1,5 cup Pitted fresh dates
• Coconut Layer
• 1 + 1/2 cup Shredded coconut
• 1 +1/4 cup Full fat coconut cream
• 1/4 cup Agave syrup
• Chocolate Ganache
• 100 g Melted dark chocolate
• 1/4 cup Butter
• 1 Tablespoon Agave syrup

Instructions

1

Crust

2

Set the oven to 175 ° (347 farenheit)

3

Melt the butter.

4

Mix together the eggs and agave syrup in a bowl.

5

Add the shredded coconut and stir together to a smooth batter.

6

Pour the batter into a 20 cm round baking tin and press it down with a spoon so that it holds together and the edges are smooth.

7

Put the cake in the oven for 15 minutes. Take it out and let it cool completely.

8

Chocolate Layer

9

Melt the chocolate and mix together to a smooth batter in a blender together with pitted dates and coconut cream. Pour the chocolate cream over the crust when the crust has cooled down. Put the cake in the freezer for an hour until it solidifies.

10

Coconut Layer

11

Stir together coconut, coconut cream and agave syrup to a smooth batter. Pour the coconut cream over the chocolate layer.

12

Chocolate Ganache

13

Melt the chocolate and butter. Add the agave syrup and pour the chocolate ganache over the cake.