Triple-Choc Fairtrade Banana Cake

Sometimes you just need a chocolate fix. Here’s the answer – and it’s only a little bit naughty!




  • Half a cup of almonds
  • 2 spoons of raw cacao powder
  • Handful of coconut flakes
  • Spoon of raw organic honey
  • 2 spoons organic coconut oil (I used Maiden South Pacific’s fermented oil – they pay their coconut growers a fair wage)
  • 1 spoon of Fairtrade TradeAid chocolate sauce

Whizz all the above in a food processor (do all the dry ingredients first, then stir in the honey, oil and chocolate sauce); press into a round springform tin, pop in the freezer to set.


  • 2 frozen Fairtrade bananas (I used All Good Bananas)
  • 8 pieces of Whittaker’s dark Fairtrade chocolate
  • 1/2 cups of cashews (briefly soaked)
  • 1/2 jar of Raglan Coconut Yoghurt
  • 2 spoons of coconut oil
  • 1 tsp organic vanilla paste (I used Mrs Roger’s)
  • Pinch of salt


  1. Blend all of the above until very smooth, then pour over your base.
  2. Leave in the freezer for a couple of hours when it will be ready to serve! Looks great with sliced bananas and chocolate sauce dribbled on top. 🙂

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