Rainbow Bounty Slice

by Zelda Green

This rainbow bounty slice is a cafe-style version of a traditional supermarket treat, the Bounty Bar! It has a brownie base, a sweet coconut filling and a chocolate ganache topping with a sprinkling of pistachios. This delicious recipe from Rainbow Nourishments is kid friendly and uses our organic coconut butterorganic desiccated coconut and organic coconut syrup.



2 cups pecans or walnuts

1 cup dates, soaked in water for 4 hours then drained

1/2 cup cacao powder

Pinch of Himalayan salt

Filling (see notes for flavours)

3 cups Niulife Organic Desiccated Coconut

1 cup coconut cream

1/2 cup Niulife Organic Coconut Butter, (creamed coconut) softened

1/2 cup maple syrup or rice malt syrup

Chocolate Topping

1/2 cup cacao butter

1/2 cup coconut cream

1/4 cacao powder

1/4 Niulife Organic Coconut Syrup, or to taste


  1. Add pecans/walnuts to a food processor and blitz until coarse crumbs. Add the rest of the base ingredients and process until combined. 
  2. Press mixture into the base of a lined loaf tin (this recipe used a 28 x 13cm rectangular tin).
  3. For the filling, add all ingredients to a mixing bowl and mix until combined. Mix in flavourings if desired (see notes).
  4. Firmly press filling into the loaf tin.
  5. For the chocolate topping, melt the cacao butter in a saucepan over low heat until just melted. Add the rest of the ingredients and mix until combined. If there is still oil floating on the top, emulsify by using a whizz stick. 
  6. Pour the chocolate mixture on top of coconut filling and decorate as desired.
  7. 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 raspberries, 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

Lemon & turmeric bounty: juice and zest of 2 lemons, 1 tbsp turmeric powder

For the cherry, raspberry, and mint bounty, add flavourings to half the bounty mixture in a food processor and blitz until combined. Mix flavoured bounty filling with the remaining plain filling.