Coconut, glorious coconut! Experience it in its yummiest raw-cake form with this recipe. Really simple and fast to make.
- 12 dates (soaked)
- 2 spoons of cacao
- 1 cup coconut
- 1/2 cup of cashews
Whizz all the above in a food processor and then press into a round springform tin, pop in the freezer to set.
- 1 1/2 cups of cashews (briefly soaked)
- 3/4 jar of Raglan Coconut Yoghurt
- 2 spoons of honey
- 4 spoons of coconut oil
- 1 tsp vanilla
- Pinch of salt
- Blend all of the above until very smooth, then pour over your base.
- Grate some Whittakers Fairtrade Dark Chocolate on the top, then leave in the freezer for a couple of hours when it will be ready to serve!
Share your creations!
Post your photos to our Facebook Page or use the hashtag #raglancoconutyoghurt on Instagram