Bounty cake

Base:

100 g ground almonds (or walnut, or whatever nuts you like, can be mixed nuts, BUT except peanut, because this one contains gluten!)

50 g desiccated  organic coconut

4 egg yolk

50 ml liquid cream

2 tea spoon chia seeds

2 tbsp honey

2 tea spoon raw cocoa powder

b

Filling:

250 g desiccated organic coconut

100 ml  liquid cream

2 tbsp unsalted butter ( not melted)

2 tbsp honey or more it depends how sweet you like

Chocolate layer:

60 g cocoa butter

40 g raw cocoa powder ( depends on how thick you want to have the chocolate layer)

3 tbsp  liquid cream

and little bit honey

Instructions:

In the meantime gear up your food processor and pop in the nuts and process . I like it a bit chunky, but the texture is up to you.

Mix the dry ingredients: nuts, desiccated coconut, cocoa powder.  

Mix the egg yolk with the cream, and add the chia seeds.

And combine with the dry ingredients until you get a chunky, sticky dough.

Get your round cake mold and transfer all the mixture to it pressing down firmly. In the mean time heat the oven for 180 Celsius.

Put it in the owen for 15 minutes.

Next up is the coconut filling. Place the cream and butter in a pan and heat it up. We do not cook !! Just warm it up so the butter melts nicely. Remove from heat, then add the coconut and the honey.

Pour the coconut into the cake mold on the top of the base, which is cold already, and make sure the press it down well so that it all stick together, and let is cool down.

Last but definitively not the least, is the chocolate layer made by melting cocoa butter and add the raw cocoa powder with a bit of coconut milk, and add honey. Once melted together take off the heat, and  let it cool down for a couple of minutes and then spread it all over the cake.

Place in the freezer for a couple of hours and then enjoy…

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