No Bake Bounty Cake

Hey everyone! Don’t you like easy no bake desserts that are just as good as baked ones? Or even better? Well I do.. and here’s my No Bake Bounty Cake!

This No Bake Bounty Cake recipe is very simple to follow when you have the ingredients and you can do it all by hand! I used my food processor because it’s easier but yo can totally do it by hand.

Now let’s talk a bit about the flavor! I just love coconut.. and bounty.. and chocolate.. so I combined them all! A bottom that resembles “biscuits au chocolat” with a tasty coconut layer, all topped with an amazing chocolate ganache that was my best part!

No Bake Bounty Cake

Course Dessert
Prep Time 20 minutes
Chill Time 1 hour
Servings 12


Bottom layer

  • 2 packets (200g) Gandour biscuits or any biscuits you want
  • 3 tbsp cocoa powder
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup melted chocolate of choice
  • 4 tbsp coconut oil melted
  • 2 tbsp sugar or sweetener optional
  • 2-3 tbsp water or as needed

Coconut layer

  • 3 cups shredded coconut
  • 2 tbsp coconut oil melted
  • 1-2 tbsp honey or maple syrup
  • 1/4 cup water

Chocolate Ganache

  • 1/2 cup dark chocolate
  • 1/2 cup full fat coconut milk
  • 1/4 cup water
  • 2 tbsp cornstarch


Bottom layer

  1. In your food processor, process the Gandour biscuits until fine crumbs. Add the cocoa powder, vanilla and salt, process until combined. If you don't have a food processor, you can crash the biscuits by hand or put them in Ziploc bag and crash them. 

  2. Transfer mixture to a bowl, add the melted chocolate and coconut oil and combine with a spoon. Add water 1 tbsp at a time just until mixture comes together. 

  3. Pres firmly in a cheesecake pan and refrigerate while you make the rest.

Coconut layer

  1. In your food processor, combine all coconut layer ingredients and process until a sticky mixture forms. 

  2. Pour over the bottom layer and firmly press down with the back of a spoon. Refrigerate while you make the ganache.

Chocolate Ganache

  1. In a small bowl, combine water with cornstarch until no lumps remain. Set aside.

  2. In a saucepan on medium heat, combine the chocolate and coconut milk. Stir until chocolate is melted. Add the water-cornstarch mixture and stir constantly until mixture thickens. Take off heat and immediately pour over the coconut layer evenly. Refrigerate for at least 1 hour before slicing.

Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 275 Calories from Fat 183.6
% Daily Value*
Total Fat 20.4g 31%
Saturated Fat 16.4g 82%
Trans Fat g
Cholesterol 2mg 1%
Sodium 140mg 6%
Total Carbohydrate 22.8g 8%
Dietary Fiber 3.1g 12%
Sugars 12.4g
Protein 2.8g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition facts are based on a recipe made with 1 tbsp honey and no sugar.

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