Raw Coconut Cheesecake

Coconut, glorious coconut! Experience it in its yummiest raw-cake form with this recipe. Really simple and fast to make.

Ingredients:

Base

  • 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.

Topping

  • 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

Method:

  1. Blend all of the above until very smooth, then pour over your base.
  2. 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 #raglanfoodco on Instagram.

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.