Dark chocolate and raspberry are a match made in heaven. This heavenly raw cake may just be the best I’ve ever made …

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Ingredients:

Base:

  • Handful of organic diced apricots
  • Handful of cashews
  • 12 dates, chopped
  • Tablespoon of cacao
  • Tablespoon of Better Butter’s almond & spiced cookie butter
  • Teaspoon of chia seeds
  • Teaspoon sunflower seeds

Method:

  1. Blend all except dates and apricots in a blender or food processor.
  2. Add dates and apricots and blend again till you have a nice and sticky mass.
  3. Press mass into a spring-form tin. Once this is done, put the base in the fridge.

 

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Topping:
  • 1 large jar of Raglan Coconut Yoghurt
  • 1 cup of cashews, pre-soaked
  • Tablespoon of Poppy & Olive’s dark chocolate hazelnut butter
  • Tablespoon of TradeAid chocolate sauce
  • Few chunks of dark Fairtrade chocolate
  • 1/3 cup of frozen raspberries
  • Tablespoon of freeze-dried raspberry powder
  • 2 tablespoons of coconut oil (I used Maiden South Pacific)
  • Vanilla extract
  • Pinch of salt

Method:

  1. Blend all in a blender or food processor until it’s all properly mixed.
  2. Pour over the base and spread evenly.
  3. Once done, chuck the whole thing into the freezer.

To serve, top with a swirl of TradeAid chocolate sauce and a dusting of raspberry powder. Divine!

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