Raw Vegan Bounty Cake

Coconut and chocolate are a perfect match, this cake will bring back childhood memories of the popular Bounty bars.
It is not just full of nutritional goodness it’s also vegan, gluten-free, dairy-free and sugar-free.

Prep time: 3 hours
Total time: 3 hours
Serves: 12



  • 1 cup of hazelnuts
  • 1 cup of pitted, coarsely chopped dates


  • 300g desiccated coconut
  • 250 ml coconut milk
  • 3 tablespoons coconut nectar syrup


  • 75g raw vegan chocolate
  • 1 tablespoon coconut oil


  1. Add the hazelnuts and chopped dates into a food processor and blend briefly, the nuts should remain slightly coarse.
  2. Fill the mixture into an 8-inch tin and press down firmly to form the base.
  3. Mix the desiccated coconut, coconut milk and coconut nectar syrup in the food processor until well combined.
  4. Layer the coconut mixture on top of the base and refrigerate for 2 hours.
  5. Gently melt the chocolate and coconut oil in a bain marie and pour it carefully over the cake.
  6. Refrigerate for another 30 min.