I'm not sure why, but Bounty bars were never one of my favourite chocolates. Strange for a coconut addict, you'd think...but, given the choice, I'll always plump for a Double Decker. Preferably dunked in a vat of coffee.
However, when I was sent That Protein's delicious vegan protein powders, I was told that the cacao brown rice protein works wonderfully with coconut flavours - and, boy, does it! Joyously, what followed was this beautiful Chocolate Protein Bounty Cake. And I'm so glad I made it!
And now - I'm going to think about how I can even start to recreate a Double Decker in a healthy way!
CHOCOLATE PROTEIN BOUNTY CAKE
1 cup almond flour
1/2 cup That Protein brown rice cacao powder
2/3 cup coconut sugar (I love Coconom)
1/2 cup cacao
1/4 cup Lucy Bee coconut oil, melted
4 tbsp milk / dairy-free milk of choice
1 tsp vanilla extract
2 tsp freshly brewed coffee (I love Crumpets and Coffee)
For the coconut layer:
1 cup dessicated coconut
3.5 tbsp Lucy Bee coconut oil, melted
3.5 tbsp tinned coconut milk
3 tbsp coconut flour
1.5 tbsp maple syrup
For the topping:
100g dark chocolate (good quality)
2 tbsp tinned coconut milk
1 tbsp coconut oil, melted
1) Preheat oven to 180C then grease and line a springform cake tin. Blitz together the cake ingredients until just combined, then pour into the tin. Bake for around 15 minutes, or until cooked through. Leave to cool.
2) In the meantime, make the coconut topping by combining all ingredients. Stop to taste and sweeten more, if necessary. Spread onto the cooled cake, then place in the freezer to set for ten minutes.
3) Remove the cake from the freezer and gently melt the chocolate. Stir in the milk, oil, and salt, then pour over the coconut layer. Place in he fridge to set, then remove from the tin when ready to serve and enjoy!