"Bounty-Hunter. After taking a lesson in stacking food on top of each other yesterday, I decided to keep it up and migrate this technique to a sweet treat. So today, we have a raw crust made of dates, cashews and hazelnuts topped with a custard of coconut, vanilla and some soy-cream. Top layer, obviously, is my good ol' friend Ms. Chocolate. I'll go Bounty-Hunting now... Soon soon, lovelies."
Bounty Hunter Bars
0
- ★★
- ★★
- ★★
- ★★
- ★★
Bounty-Hunter
For the crust:
150 g soaked dates
100 g cashew nuts
50 g almonds
1 handful of hazelnuts
1 tbs cacao powder
I usually chop all ingredients with a knife, making a pretty chunky "dough-like" mass that I then press evenly into a approximately 26 cm spring form. If you plan on cutting out squares as I did, consider using a rectangular form over a round one. Use a tablespoon to really press a dense mass.
For the filling:
200 g coconut shreds
100 ml plant-based milk (I used oatmilk)
30 ml soy cream
4 tbs sugar (or an equivalent of agave syrup etc.)
1 tsp of vanilla extract
Combine all ingredients and cook until a rather compact coconut-paste is formed. Feel free to play with the coconut-shred / liquid ratio to get the result you want.
Pour the filling on top of the crust and let them cool down.
Top layer:
150 g dark vegan chocolate
30 g margerine / or approximately 50 ml soy cream
Slowly heat and merge the ingredients and pour on top of the coconut filling.
Now, let the entire cake cool down completely before either serving, or cutting whatever shape you desire out of it.