Reese’s Peanut Butter Cups fan? This tastes better and is way better for you! When I discovered Fix & Fogg’s Dark Chocolate Peanut Butter I couldn’t wait to invent a new raw cake recipe, and here it is …
Blend it all up until the texture is sticky enough to press into the bottom of a springform tin. Pop in the freezer for 15 minutes to set.
1 large jar Raglan Coconut Yoghurt
5 tablespoons of coconut oil
Half a cup of cashews (best if you’ve soaked them for awhile before-hand)
1 tablespoon of TradeAid chocolate sauce
Teaspoon of vanilla
Put it all in a blender and blend until it’s thick; don’t blend too long, it’s nice a little bit chunky.
Spoon on top of the base and smooth it out with a spatula. Leave in the freezer for 3 hours and then it will be ready to eat!
Top with dusted cacao and coconut flakes, and serve with a teaspoon of F&F if you fancy.