Bounty slice (Noni Jenkins)

Step 1

Place 250 g of the shredded coconut and 20 g of the coconut oil into mixing bowl, then blend 35 sec/speed 7 or until a paste forms (see Tip).

Step 2

Add salt, vanilla, coconut milk, honey or maple syrup and remaining 50 g of shredded coconut, then chop 20 sec/speed 4. Transfer to a lamington tin (15 x 25 cm), then using damp hands, press mixture evenly and firmly into base of tin. Place into freezer. Clean and dry mixing bowl.

Step 3

Place chocolate into mixing bowl and chop 7 sec/speed 7. Scrape down the sides of mixing bowl with spatula.

Step 4

Add remaining 20 g of coconut oil and melt 3 min/60°C/speed 1.

Step 5

Pour chocolate mixture over set base and spread out evenly. Return to freezer for 20 minutes, then slice while in tray. Leave in freezer for minimum 1 hour or until set. Store in a container in your freezer.