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Dr Libby’s latest book, Fix Iron First, is available to preorder now and ships late May.

Dr Libby’s latest book, Fix Iron First, is available to preorder now and ships late May.

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Bountylicious Slice

Bountylicious Slice

Chocolate and coconut are a match made in flavour heaven. Containing no refined sugar, this dairy-free slice makes a wonderful afternoon snack due to the satiating effects of the coconut and cashews, as both contain beneficial fats. It’s also delicious without the chocolate topping if you’d prefer it this way. For a caffeine-free version or for young children, try replacing the cacao powder with carob powder.

This recipe is from Dr Libby's cookbook Sweet Food Story

Bountylicious Slice

Vegetarian Vegan

Serves: Makes 16-20 slices.

Ingredients

For the Base

For the Chocolate topping

Method

  1. Place all the ingredients for the base in a food processor or blender and pulse until just combined (do not over-blend—the mixture should be slightly sticky).
  2. Line a 20 × 20cm tin with greaseproof paper. Spoon the mixture into the tin and using wet hands spread it out as evenly as possible. Place in the freezer for about 10 minutes.
  3. To make the topping, gently heat the butter Stir in the cacao powder, salt and maple syrup and mix until well combined. Pour over the chilled base, then place in the fridge for 10 minutes to set.