Plant-Based Chocolate Bounty Cake
This plant based Chocolate Bounty Cake is a total dream for chocolate + coconut lovers. It starts with a rich coconut base topped by a thick chocolate layer. We finish it off with a generous caramel drizzle for the ultimate sweet touch. This is a no-bake simple to follow recipe that tastes better than any store bought candy bar. It is a decadent and dairy free dessert that is perfect for your next craving.
Ingredients
Cake Layer
- 1 ½ cups coconut divided, dried, unsweetened
- 1 cup coconut milk
- ¼ cup deglet dates or medjool
- 1 tsp vanilla extract
Chocolate Layer
- 1 cup deglet dates or medjool
- ⅓ cup cocoa powder
- ¼ cup coconut milk
- 2 tbsp cashews or almonds
- 1 tsp vanilla extract
- 1 cup water hot
Caramel Sauce
- ¼ cup dates
- 1 tsp nutritional yeast
- ⅓ cup water
- ⅛ tsp salt optional
Topping
- ½ cup sliced almonds toasted
Instructions
Cake
- Add 1 cup of the coconut to a mixing bowl.
- Add the other 1/2 cup of coconut, coconut milk, dates, and vanilla extract to a blender and blend until dates are completely pulverized.
- Pour into the mixing bowl with the coconut and stir well.
- Pour mixture evenly into the bottom of a parchment lined 9 x 9 inch baking tin and smooth the surface.
Chocolate Layer
- Add all of the ingredients to a blender and blend until silky.
- Pour on top of the coconut cake layer and smooth the surface.
- Place in the fridge to set up for at least 4 hours but ideally overnight.
Caramel Sauce
- Add all ingredients to a blender and blend until dates are completely pulverized.
- If your blender didn't get the dates completely pulverized, you can run it through a sieve to get out any remaining chunks.
- Once cake is finished setting in the fridge, pour caramel sauce over the cake and top with the toasted almonds.
- Store in the fridge for up to 5 days.
Nutrition
Calories: 218kcalCarbohydrates: 25gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 42mgPotassium: 370mgFiber: 5gSugar: 17gVitamin A: 3IUVitamin C: 1mgCalcium: 36mgIron: 2mg
I used to love Bounty Bars! Can’t wait to try this!
Looks absolutely delicious! Can’t wait to make it. Love the beautiful scenery too. Hope you both enjoy the Cayman Islands!
Wasn’t there a quarter of a cup of coconut milk in the chocolate layer?
Yes, I need to correct that in the recipe.
Must you use coconut milk in the base or can I sub soy or oat milk? If coconut milk, must it be full fat or can it be the kind in the carton?
Thank you,
Iris
It really needs to be full fat coconut milk from the can.
This looks amazing—can’t wait to try it!!
Looks yummy!
This dessert was amazing!! We absolutely loved it!! I made it for dessert last night and my girls were squealing—“I’m going to have this for breakfast tomorrow morning!” Thanks for sharing!!
That is fantastic! I’m so glad you all enjoyed it =)
I have left the pan in the fridge overnight–over 24 hours, but the top chocolate “pudding” is still not “set up.” It’s soft. I follows the recipe. Why wouldn’t it set so that it’s firm almost like a Nanaimo Bar?
Hmm, good question. It might just be the difference of the brand of coconut milk that I used. They are not all created equal. If you make it again, I would try reducing the liquid amount in that layer.