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Our new favourite raw cake  … topped with fresh bananas and decadent coconut caramel, this cake is utterly delicious!

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Ingredients:

Cake
  • 1/2c Raw buckwheat
  • 3/4c Organic whole oats
  • 12 Dates, soaked
  • 2 tbsp Cacao
  • 1/2 tsp Vanilla extract
  • 1 tbsp Rice syrup
  • 1/4c Sunflower seeds
  • Desiccated coconut, cacao nibs & 2 bananas to decorate
Filling
  • 1/2 Cup raw soaked cashews
  • 1 Banana
  • 600ml Raglan Coconut Yoghurt, banana & chai flavour
  • 2 tbsp Rice syrup
  • 1/2 tsp Vanilla extract
Coconut Caramel
  • 1 Can Fair-trade coconut cream
  • 1/3c Organic coconut sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

 

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Method:

  1. Blend all base ingredients in a food processor. Mix should be sticky, but not too wet.
  2. Press into a springform mould or tin lined with baking paper. Place in freezer.
  3. Blend all filling ingredients in food processor until smooth. Empty into your tin or mould on top of base and smooth the surface. Pop back in the freezer.
  4. Let set until cake can be easily removed from tin. (4-6 hours)
  5. To make the Coconut Caramel, add coconut cream and sugar into a heavy based pan.
  6. Bring to boil, then simmer to thicken for 20-30 minutes. Caramel will have syrupy consistency. Remember, it will thicken more as it cools.
  7. Stir in vanilla and salt, then pour caramel into jar and let cool completely.
  8. Decorate cake with sliced bananas. Drizzle caramel, sprinkle desiccated coconut, and raw cacao nibs to decorate.

 

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