No-bake Bounty Slice

Anyone else loves coconut? Bounty slices are very easy and quick to prepare, and the result is delicious.

INGREDIENTS:

Cookie dough:
* 300 g ground wholemeal biscuits
* 60 g of cocoa powder
* 3 tablespoons coconut oil

Coconut cream:
* 600 ml of milk (we can use cow's, vegetable ... but I highly recommend coconut milk)
* 90 g of wholemeal rice
* 100 g erythritol (zero-calorie sweetener)
* 200 g grated coconut

Chocolate topping:
* 100 ml of liquid whipping cream
* 120 g dark chocolate (I used chocolate drops sweetened with stevia)

METHOD: Knead the ground biscuits, cocoa and coconut oil with your hands, place in a baking tray and press down with your fingers. I used a baking tray app. 30 x 20 cm. For the cream, cook the semolina in 600 ml of milk for about 10 minutes or so long that it thickens. Add erythritol and grated coconut to the still-hot semolina and stir well. Spread the cream over the cookie dough while it is still hot. Heat the cream and pour dark chocolate into it. Heat slowly at a very low temperature to melt the chocolate and form a smooth topping. Pour it over the cream and spread all over the top. Leave the whole thing in the fridge for an hour or two to harden everything nicely.

PREPARED BY: Malinca Andreja