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Raw Bounty Slice

geelong naturopath IBS womens health karah mclaren



1/2 cup macadamias

2/3 cup almond meal

3 tbsp coconut oil

1 tbsp maple syrup

Coconut layer

1/4 cup coconut oil, melted

1 cup coconut milk, canned variety

2 tbsp maple syrup

1 tsp vanilla extract

Pinch of salt

3 cups shredded coconut

Chocolate layer

1/2 cup coconut oil

2 tablespoons maple syrup

1/2 cup raw cacao powder



In a food processor, blend macadamias, almond meal, coconut oil and maple syrup to a fine consistency. Spoon onto a medium container and smooth over. Place in the freezer.

Middle layer Whisk together melted coconut oil and coconut milk, until well combined and there is no separation. Add the vanilla essence, salt and shredded coconut and mix well. Pour over the base and smooth over evenly. Place back into the freezer.

Chocolate top

Melt the coconut oil in a saucepan on low heat until completely melted. Remove from heat and add cacao powder, whisking until well combined. Pour over coconut layer. Keep in the freezer until completely set (4 hours minimum) and serve. Store in the freezer.

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