Less is more, they say. But not with our favourite coconut bar. That’s why we chose to prepare it in a large baking tin and a healthier version with excellent nutritional values! Try our chocolate & coconut Bounty cake without flour and enjoy this dessert full of robust flavours. Let’s get baking!
Ingredients for the base:
Ingredients for the filling:
Ingredients for the coating:
- 100 g chocolate
- 50 g canned coconut milk (the solid part)
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Directions:
Mix oats and coconut into a flour-like consistency. Add melted butter to the mixture and mix it. If the dough is too dry, add a little more milk. Press the prepared dough into the baking tin (we used one with a diameter of 20 cm). Now it’s time to prepare the filling. Mix the curd with eggs, xylitol, and grated coconut. Pour the filling onto the prepared base and bake the cake at 170 °C for about 50 minutes. Let the cake cool a little, and then pour the coating on top. Prepare it by melting the chocolate with a solid part of coconut milk. Let the cake solidify in the refrigerator for at least 3 hours and serve.
| Nutritional values | 1 piece (10 pieces in total) |
|---|---|
| Calories | 255 |
| Protein | 7 g |
| Carbohydrates | 23 g |
| Fat | 15 g |
We believe that you will enjoy this Bounty cake in a fit version with an original and exotic taste just like we did. If you liked the recipe, don’t forget to share it and inspire your family and friends to try healthy baking.
Feel free to share your creations with us on social networks and tag #gymbeamcom.