RAW BOUNTYFUL SLICE

MAKES ABOUT 16 SUITABLE FOR DAIRY FREE, GLUTEN FREE, VEGAN

4 cups desiccated (shredded) coconut ½ cup unsweetened tinned coconut milk ½ cup rice malt syrup

⅓ cup coconut oil

TOPPING

160ml coconut oil

160ml rice malt syrup

⅓ cup cacao powder

1. Line a 16cm shallow cake tin with baking paper. 2. Start by making the base. Put all the base ingredients in a food processor and mix until thoroughly combined. You might need to stop and scrape the sides down a few times during this process.

3. Put the base mix into the tin. Use the back of a spoon

(or your hands) to ensure that the base is evenly distributed across the bottom of the cake tin. Freeze to set.

4. Next, make the topping by putting all the ingredients into the food processor and pulsing until combined. Spread the topping over the frozen base and return the tin to the freezer for about 1 hour. 5. Remove from the freezer and cut into approximately 4 cm squares.