Vegan Bounty Slice with Brownie Base

I am sure you all used to love bounty bars when you were kids and maybe you still do. Bounty bars were for sure one of my favorite treats before I went vegan — I have always been fond of anything with coconut and chocolate. Therefore, I am very excited to share this recipe with you today because it was a huge success at home.

Ingredients
For the brownie base:

• 110 g Medjool or Mazafati dates, pitted
• 45 g almond flour
• 20 g cacao powder

For the coconut layer:

• 170 g shredded coconut
• 60 g + 2 tbsp coconut cream
• 1 tbsp coconut oil, soft or melted (*see recipe notes)
• For the chocolate layer:
• 110 g dark chocolate
• 2 tbsp coconut cream

Instructions
Make the brownie base:

1. Place the dates, almond flour and cacao powder in a high-speed blender or food processor and process until the dough sticks together when you press it with your fingers (roughly 2 minutes). Your dates should be very soft and moist. If not, you can soak them in warm water for 15 minutes.
2. Transfer the mixture to a 10-inch (25 cm) loaf pan or a small square baking pan lined with parchment paper and spread it evenly with a spatula. Set aside for later.
3. For full instructions : bloomingnolwenn.com

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