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Sugar free bounty

Updated: Aug 10, 2020

When I tried Sugarfree Bounty cake on one of my friend's dinner parties I couldn't believe how tasty, sweet and delicious this cake was despite the lack of sugar.

I had to try to make this delicious tropical yumminess myself and because I wanted to create something I can have as a sweet treat now and then, instead of cake tin I used a baking tray and cut it into small bite-size portions. Believe me, once you start you won't be able to stop yourself at one piece, so smaller they will be, the better chance you have not to overeat.

Bounty cake/slices/bites are very simple to make, and they contain only a few ingredients like coconut, chocolate, almonds, eggs and stevia, hence the sugar-free.

Did you know…

Coconut is a delicious and nutritious source of fibre, vitamins, minerals, and amino acids. It has tons of calcium, potassium, and magnesium, as well as plenty of electrolytes.

Plum flapjacks

Bounty bites are a gluten-free, dairy-free and sugar-free version of traditional bounty slices.

I used stevia as a sweetener, but you can go 100% sugar-free and do not use any its form at all.

Nutrional info

145 kcal

13 g Fat

5g Protein

6g Carbs >1,8g Sugar

2g Fiber


Bounty bites




45 minutes




Plum Flapjacks

Bottom layer

  • 150g almonds (grounded)

  • 75g desicated coconut

  • 20g coconut virgin oil

  • 2 tbs cacao / cocoa powder

  • 2 free range eggs

Middle layer

  • 150g desicated coconut

  • 250 - 300ml coconut milk

  • 40g coconut virgin oil

  • 1 tsbp vanilla essence

  • Stevia to the taste (OPTIONAL)

Top layer

  • 150g dark chocolate 70% cocoa at least

  • 1 Tbsp coconut oil

  • Stevia to the taste (OPTIONAL)

  1. Preheat oven to 150 °C

  2. Place ground almonds (almond meal), coconut and cocoa powder into a food processor and pulse until powder-like texture.

  3. Add eggs and melted coconut oil.

  4. Spread dough onto baking tray/cake tin and bake 20 min.

  5. Let cool down

  6. To make a Middle layer place coconut, coconut oil & coconut milk into a saucepan.

  7. Heat slowly and stir thoroughly.

  8. Stir in vanilla and stevia if using.

  9. This coconut mixture spread onto the cooled down bottom layer and let cool down in a fridge for a few hours.

  10. Heat the chocolate with coconut oil and carefully spread chocolate icing over coconut layer.

  11. Let whole cake sit and cool down in a fridge for another couple of hours.

  12. Enjoy :)

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