Print Recipe
4.5 from 2 votes


Servings: 10



  • 2 cups pecans or walnuts
  • 1 cup dates, soaked in water for 4 hours then drained
  • 1/2 cup cocoa or raw cacao powder
  • Pinch of any good-quality salt

Filling (see notes for flavours)

  • 3 cups dessicated or shredded coconut
  • 1 cup canned coconut cream
  • 1/2 cup coconut butter, softened
  • 1/2 cup any light-coloured sweetener, such as rice malt syrup or maple syrup

Chocolate topping


  • Add pecans/walnuts to a food processor and blitz until coarse crumbs. Add rest of base ingredients and process until combined.
  • Press into the base of a lined loaf tin (I used a 28x13cm rectangular tin)
  • For the filling, add all ingredients to a mixing bowl and mix until combined. Mix in flavourings if desired (see notes).
  • Firmly press filling into the loaf tin.
  • For the chocolate topping, melt the cacao butter in a saucepan over low heat until just melted. Add rest of ingredients and mix until combined. If there is still oil floating on the top, emulsify by using a whizz stick.
  • Pour chocolate on coconut filling and decorate as desired.
  • Set aside in the fridge for 6 hours or until the coconut is firm (you'll know when it's set when you can press the chocolate and there is no indentation.


Cherry bounty: 1/2 cup dried cherries and 1/4 beetroot.
Raspberry bounty: 2/3 cup berries, 1/4 cup beetroot, extra 1/4 cup coconut butter.
Mint bounty: 1 cup mint leaves, 1/2 cup loose spinach leaves, Dash of peppermint essential oil if desired.
Lemon turmeric bounty: Juice and zest of 2 lemons, 1 tbsp turmeric powder.
For the cherry, raspberry and mint bounty, add flavourings with half of the bounty mixture in a food processor and blitz until combined. Mix flavoured bounty filling with the remaining plain filling.