Red Bounty Cake
Love and some other ingredients in two steps:
Coconut layer:
1 can of coconut milk
1 cup of coconut flour
sweetener of your choice, I used 1 tbsp date paste
Raspberry layer:
2 cups frozen raspberries
1 and 1/2 cup pitted dates
1 cup water
Chocolate layer:
1/2 cup cocoa mass
1 tbsps agave syrup
In a bowl, mix your coconut layer and spread it in a small oven form with parchment paper in it. Chill it in minus degrees while you prepare your next layer. In a high speed blender, blend all your raspberry layer ingredients leaving half of the raspberries aside so they don’t get all blended. Once you have your raspberry/date blend, add the remaining raspberries. Spread your second layer on top of the first one and put it back into the freezer. Melt your cocoa mass in a hot water bath and add the agave syrup. Finalize your bounty cake and let it sit in the freezer for 2 hours before you cut and eat it. A tip is to use a hot knife to make clean cuts through the chocolate layer. Enjoy!
Posted: 27/04/2020