No-Bake Keto Coconut Chocolate Bounty Slice

Step 1To make the base, combine the almond flour, sweetener, coconut oil and cacao powder in a bowl and mix well.

Step 2Line a loaf tray with baking paper, and then pour the mixture in, using wet hands to press down firmly.

Step 3To make these raw, place in the freezer while you make the next layer. (Note: Based on feedback, it may be better to skip the freezing here as the bottom layer will bind better with the coconut layer if it's soft.) Alternatively, bake 12-15 minutes at 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). If you bake this layer, make sure it's completely cool before adding the coconut layer.

Step 4To make the coconut layer, add the coconut, sweetener, vanilla, coconut cream and coconut oil into a large bowl and mix well.

Step 5Scoop onto the chocolate base and press down. Return to the fridge while you make the final layer.

Step 6Melt the chocolate with the cocoa either in a double boiler or over very low heat.

Step 7Pour over the coconut layer.

Step 8Refrigerate at least an hour before slicing into bars and serving.

Step 9Note that these slice best when really firm, you may want to freeze them before slicing, and then store in the fridge once sliced

Step 10Store in the freezer up to six months.