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Dessert

Discover new ways of using your favourite RFC products

Gooey Choc-Coated Caramel Dates

These are chewy, fudgey, and decadent! The perfect dairy free, gluten free desserty treat to impress your dinner guests with... Ingredients: Jar of RFC Vegan Caramel Sauce (you'll only use about 1/3 of it) Block of Bennetto intense dark chocolate 15 medjool dates Sea salt Method: Cut dates in half and remove the pit. Fill carefully with caramel sauce. Place in freezer for 2 hours. Melt the chocolate, dip & coat each caramel-filled date, place on non-stick baking paper. Pop in the freezer for another 2 hours. Sprinkle sea salt on top to serve. Enjoy!

Gooey Choc-Coated Caramel Dates2022-11-10T17:06:46+13:00

Cookie Dough Caramel Pie (v, df, gf)

A drool worthy pie made using our limited edition Vegan Caramel Sauce! Ingredients: Base: 1 tin chickpeas - drained & rinsed ½ cup almond butter (or peanut butter) ¼ cup maple syrup ½ tsp chia seeds 1 tsp vanilla extract ½ tsp baking powder Caramel layer: RFC Vegan Caramel Sauce - as much as you desire Chocolate layer: ¼ cup coconut oil 1 tbsp cocoa powder 1 tbsp maple syrup Method: Preheat your oven to 180ºC. Line a small tart/cake tin with baking paper and oil the sides. Place all base ingredients into a blender and blend until a smooth consistency. Scoop into lined tin. Spread evenly across the base of the tin, and up the sides. Bake in [...]

Cookie Dough Caramel Pie (v, df, gf)2022-11-10T17:06:49+13:00

Choc Vanilla Swirl Cheesecake (v, df, gf, rsf)

Any way you slice it, this cheesecake is irresistible! Ingredients: Base: ½ cup almonds ½ cup shredded coconut ½ cup buckwheat groats - toasted ¼ cup cacao powder ½ cup dates - soaked ½ tsp vanilla essence Cheesecake layer: 1 ½ cups cashews - soaked ¼ cup dates - soaked 2 cups Raglan Food Co coconut yoghurt - Vanilla Bean 2 tbsp coconut oil ¼ cup cocoa powder Topping: Cacao nibs Method: In a blender; blend the almonds and shredded coconut until it resembles a fine crumble. Add in the buckwheat and cocoa powder until it's slightly combined in. Blend in the soaked dates and vanilla until it all sticks together Press into the bottom of a lined tin [...]

Choc Vanilla Swirl Cheesecake (v, df, gf, rsf)2022-09-08T14:48:14+12:00

Caramel Cacao (v, df)

A cup of cacao can be both uplifting and relaxing. It’s one of our favourite ways to take a pause, and an especially good way to get cosy through the Winter. Ingredients (per cup): 20g Cacao (we love Mamamuti’s Yin Blend) 1-2 tsp Raglan Food Co Vegan Caramel Sauce 1 cup oat milk (or other dairy-free milk)  Pinch of salt  ½ tsp cacao powder Method: Put the cacao and milk in a saucepan and warm gently on the stove, stirring often until fully melted, thick and velvety. Add a pinch of fine salt and the Raglan Food Co Vegan Caramel.  Optional: use a whisk or milk frother to fluff the cacao. This makes it extra creamy and delicious.  Serve [...]

Caramel Cacao (v, df)2022-08-24T15:01:48+12:00

Caramel Energy Smoothie (v, df)

A delicious high-powered smoothie - our favourite afternoon pick-me-up! Ingredients: 2 frozen bananas 2 tbsp peanut butter 2 tbsp Raglan Food Co coconut yoghurt  - Natural Greek-Style  ½ cup cashews 1 tsp vanilla 4 tsp Raglan Food Co Vegan Caramel Sauce ½ cup oat milk (or other dairy-free milk) ½ cup water  Pinch of salt Method: Add frozen bananas, peanut butter, coconut yoghurt, cashews, salt and vanilla to a blender. Add oat milk, water and 2-4 tsp of Raglan Food Co Caramel.  Blend on high until smooth, adding more water or milk if needed to get your favourite consistency.  Drizzle a little caramel around the edge of each glass, then fill with the smoothie. Enjoy! [...]

Caramel Energy Smoothie (v, df)2022-11-10T16:58:38+13:00

Caramel Spiced Banana Cake (v, df)

A warmly spiced banana layer cake with a delicious caramel 'buttercream' and decadent caramel drizzle - perfect for celebrations! Ingredients: 2 cups flour 2 tsp baking powder  1 tsp baking soda 1 tsp cinnamon  ½ tsp nutmeg ½ tsp salt  2 ripe bananas  ¼ cup olive oil  1 tsp vanilla extract  ½ cup sugar ⅓ cup soft brown sugar  ½ cup Raglan Food Co coconut yoghurt - Vanilla Bean  ½ cup oat milk  1 tbsp apple cider vinegar Buttercream: 120g dairy-free spread 4 ½ cups icing sugar  1 tsp vanilla extract  3 tbsp Raglan Food Co Vegan Caramel Sauce  1-2 tbsp oat milk (if needed) To Decorate: 6-8 tbsp Raglan Food Co Vegan Caramel Sauce  2 tbsp mixed nuts [...]

Caramel Spiced Banana Cake (v, df)2022-11-10T17:06:55+13:00

Dipping O’s (v, df)

Sweet semi-soft circle biscuits - perfect for dipping in cacao or coffee. Ingredients: 300g flour 100g coconut sugar  1 tbsp baking powder 1 egg or sub 1 flax egg (3 tbsp ground flaxseed + 3 tbsp water) 150g Raglan Food Co coconut yoghurt - Natural Greek-Style  1 tsp vanilla extract  50g olive oil  Zest of 1 lemon  Pinch of salt To Serve: Icing sugar to decorate Method: Preheat oven to 180ºC. For the flax egg - mix ground flaxseed and water and let sit for 10 minutes.  Mix flour, coconut sugar, baking powder and salt.  Make a well in the dry mixture and add coconut yoghurt, egg/flaxseed egg, vanilla and oil. Grate in lemon zest.  Combine while not overmixing [...]

Dipping O’s (v, df)2022-11-10T17:06:58+13:00

Salted Caramel & Biscoff Frozen Yoghurt Bars

These vegan 'ice cream' bars are simple to make, but oh so satisfying! Ingredients: 2 cups Raglan Food Co yoghurt - Natural Greek-Style 2-3 tbsp Salted Caramel vegan protein powder (I used Macro Mike) 3 tbsp Biscoff spread ½ block dark Whittaker's chocolate (or equivalent) Method: You'll need some ice cream/block moulds to make this. This recipe makes 3. Whisk the yoghurt and protein powder together until creamy. Spread the whisked yoghurt to half fill the ice cream moulds. Spread 1 tbsp of semi melted Biscoff over each bar. Fill the remaining area of each mould in and freeze. Once set, dip each bar in melted chocolate (using the double boiler method, or in the microwave) and briefly re-freeze. [...]

Salted Caramel & Biscoff Frozen Yoghurt Bars2022-08-24T15:04:06+12:00

Vegan Salted Caramel Tart (v, df)

Featuring our very own Caramel yoghurt, this tart is a dream! Ingredients: Base: 40ml olive oil 40-60ml water  6 tbsp cacao  2 tbsp almond meal  120g stoneground flour  Pinch of salt  1 tsp vanilla extract Caramel filling: 1 cup coconut sugar  1 cup coconut milk  1 tsp fine salt  350g Raglan Food Co coconut yoghurt – Caramel 1 tbsp flaked sea salt Method: Mix cacao, almond meal, flour and salt.  Rub in olive oil and vanilla, then slowly add in water - you may not need it all. Combine to create a soft dough. Wrap in baking paper and place in the fridge for 45 minutes.  Roll out between two sheets of baking paper until 3-4mm thick.  Place into [...]

Vegan Salted Caramel Tart (v, df)2022-11-10T17:07:02+13:00

Raspberry Chocolate Brownies (v, df,)

Earn some brownie points with this chocolatey vegan treat... Ingredients: 1 ½ tbsp coconut oil  3 tbsp dark dairy-free chocolate  ¾ cup Raglan Food Co coconut yoghurt - Boysenberry  2 tbsp almond butter  ½ tsp vanilla  ⅓ cup almond meal  Pinch of salt  ⅓ cup cacao  ⅓ cup oat flour  2 heaped tbsp coconut sugar  ½ tsp baking powder  ½ cup frozen raspberries 2 tbsp dairy-free chocolate chips 2 tbsp oat milk Method: Preheat oven to 180°C and line a tray with baking parchment. Melt the coconut oil with the 3 tbsp chocolate. In a large bowl mix the almond meal, oat flour, cacao, salt and baking powder. In a separate bowl add the almond butter, vanilla and coconut [...]

Raspberry Chocolate Brownies (v, df,)2022-11-10T17:07:05+13:00

Berry Power Smoothie (v, df, rsf, gf)

A berry delicious smoothie packed full of antioxidants and immune boosting magic. Ingredients: 1 cup ice ½ cup frozen blueberries ½ cup frozen blackcurrants 1 cup frozen mango 1 cup frozen raspberries 1-1 ½ cups water ½ cup cashews 2 tbsp Raglan Food Co coconut yoghurt - Boysenberry 1 tsp greens powder (optional) To Serve: Edible flowers 2 tbsp Raglan Food Co coconut yoghurt - Boysenberry Method: Add all ingredients to a blender and blend on high speed until smooth. If you have fresh fruit, add more ice instead of water. Top with Boysenberry yoghurt, edible flowers and a couple of berries. Enjoy!

Berry Power Smoothie (v, df, rsf, gf)2022-11-10T16:58:40+13:00

Vanilla Bean Sticky Buns (v, df)

These Vanilla Bean Sticky Buns are bunderful! Ingredients: 2 cups Raglan Food Co coconut yoghurt - Vanilla Bean 3 ½ cups self raising flour 3 tbsp vegan butter (I used Nuttelex) - melted 1 tbsp ground cinnamon ½ cup of sugar (I used brown) 4 tbsp water ¼ cup caster sugar Method: Preheat your oven to 180ºC on bake. Mix the coconut yoghurt and flour in a bowl. Pour the mixture onto a floured flat surface, using your hands to knead into a ball. Using a rolling pin, roll the dough out into a large rectangle. Approximately 1cm thick. Brush the butter onto the dough. Mix the ground cinnamon and brown sugar in a bowl. Sprinkle this on top [...]

Vanilla Bean Sticky Buns (v, df)2022-11-10T17:07:07+13:00

Vanilla Bean Cookie Dough Slice (v, df, gf)

A slice of cookie dough heaven... Ingredients: Cookie Dough 2 ½ cups almond meal 1 tsp vanilla bean extract ½ cup cacao nibs 2 tbsp syrup (rice malt, maple, fibre, etc) ¼ cup almond butter Pinch of salt Cream 2 cups cashews (soaked 2-3hrs/overnight) ¾ cup Raglan Food Co coconut yoghurt - Vanilla Bean 1 tbsp syrup (rice malt, maple, fibre, etc) ¼ tsp salt Topping 2 tbsp roasted almonds (finely chopped) 2 tbsp buckwheat 2 tbsp cacao nibs ½ tbsp syrup (rice malt, maple, fibre, etc)  Method: In a medium bowl mix together all cookie dough ingredients. Once a dough is formed press out ½ the mixture in a slice tray, set aside the other ½ of the [...]

Vanilla Bean Cookie Dough Slice (v, df, gf)2022-08-24T15:07:30+12:00

Coconut Ambrosia (v, df)

I'm not being mallow-dramatic, this vegan ambrosia recipe is everything! Ingredients: 1 cup dark chocolate - roughly chopped 1 cup frozen berries of choice 70g vegan marshmallows 70g hazelnuts 1 ½ cup Raglan Food Co yoghurt - Organic Blueberry 250g soya cream (I used Alpro brand) Method: Beat the soya cream in a high speed blender, or with a handheld beater until thick. Simply mix in the remaining ingredients in a bowl and enjoy! Thanks to Jess over at @chickenthevegan for this simple but delicious dessert recipe!

Coconut Ambrosia (v, df)2022-08-24T15:07:39+12:00

Chocolate Mint Slice Biscuits (v, df, rsf, gf)

Chocolate & mint, a combo that's mint to be! Ingredients: Biscuit (makes 10): 1 cup almond flour ½ cup desiccated coconut 1 tbsp cocoa powder ½ tsp baking powder 1 tbsp rice malt syrup 2 tbsp Raglan Food Co coconut yoghurt - Natural Greek-Style Peppermint Cream ½ cup cashews (soaked 2-3hrs/overnight) ½ cup desiccated coconut 2 tsp peppermint essence 1 tbsp rice malt syrup ½ cup Raglan Food Co coconut yoghurt - Natural Greek-Style Chocolate Coat 1 tbsp coconut oil 200g dark vegan chocolate Method: For the biscuit, preheat your oven to 180°C. In a large bowl mix together all biscuit ingredients. Once a dough is formed, lightly sprinkle some almond flour across a clean surface and roll out [...]

Chocolate Mint Slice Biscuits (v, df, rsf, gf)2022-11-10T17:07:08+13:00

Banana Choc Snack Muffins (v, df)

Perfect for lunch boxes & morning teas, whip up these muffins from everyday pantry ingredients. Can easily be made gluten-free too! Ingredients: 3 ripe bananas - mashed ½ cup Raglan Food Co coconut yoghurt - Vanilla Bean (or Natural Greek-Style) 2 tbsp coconut sugar + 1 for sprinkling  2 cups flour (or gluten-free alternative) 2 tsp baking powder 1 cup walnuts ½ tsp salt 1 cup vegan chocolate chunks 3 tbsp of your favourite plant mylk (I used oat) Coconut oil to grease muffin tins (or muffin cases) Method: Preheat your oven to 180ºC.  Mash the bananas with a fork. Gently stir in coconut sugar, mylk and coconut yoghurt.  In a separate bowl mix the flour, baking powder and [...]

Banana Choc Snack Muffins (v, df)2022-11-10T17:07:08+13:00

Mini Blackcurrant Vanilla Cups (v, df, gf)

These tasty little morsels are easy to make ahead of time - for an impromptu any-time sweet treat. Ingredients: Cases: ¾ cup raw cashews ½ cup sunflower seeds 1 cup ground almonds 3 medjool dates - pitted ¼ cup hot water ½ tbsp maple syrup Filling: 2-3 tbsp frozen blackcurrants 5 heaped tbsp Raglan Food Co coconut yoghurt - Vanilla Bean  Note: If you eat these straight from the freezer, the texture is a little like ice cream. Or, place them on the side for 15-20 mins before serving for a softer bite.  Method: Soak the dates in hot water while you measure out the remaining ingredients.  Place all of the case ingredients into a food processor. Blend - [...]

Mini Blackcurrant Vanilla Cups (v, df, gf)2022-11-10T17:07:09+13:00

Raw Chocolate Tart (v, df)

Our Coconut Yoghurt is the perfect accompaniment to this rich chocolate tart... Ingredients: Crust: ½ packet pitted dates 3 tbsp peanut butter 3 tbsp coconut oil - melted 1 tbsp sugar-free maple syrup (or normal) ¼ tsp sea salt ½ cup puffed quinoa ½ cup rolled oats ¼ cup coconut flour Filling: ½ can coconut milk 1 block of dark chocolate (preferably 72%) Dash of vanilla essence To serve: Raglan Food Co coconut yoghurt - Natural Greek-Style or Vanilla Bean Strawberries Coconut chips Method: Soak the dates in hot water for 10 minutes. Reserve the water. Place the nut butter, coconut oil, salt, maple syrup, dates and 3 tbsp of the reserved date water into a blender and blend [...]

Raw Chocolate Tart (v, df)2022-11-10T17:07:09+13:00

Chocolate Cake Bars (v, df, gf,)

Moist and chocolatey, this ticks all the boxes! Ingredients: 1 flax egg (1 tbsp ground flax, 2 tbsp warm water. Mix together and let gel) ⅓ cup Raglan Food Co coconut yoghurt - Natural Greek-Style ⅓ cup coconut sugar 2 tbsp coconut oil - melted 2⁄3 cup nut milk of choice 1 cup almond flour ⅓ cup coconut flour 2 tbsp cocoa powder 1 tsp baking powder ½ tsp baking soda Icing: ¼ cup Raglan Food Co coconut yoghurt - Natural Greek-Style 1 tbsp peanut butter - smooth 2 tsp maple syrup 1 tbsp cocoa powder Dark (vegan) chocolate chips to go on top Method: Preheat your oven to 180°C and line a loaf tin. Mix the wet ingredients [...]

Chocolate Cake Bars (v, df, gf,)2022-11-10T17:07:09+13:00

Peanut butter & salted caramel cookie sandwich (v, df, gf)

You'd have to be one tough cookie to resist this delicious creation... Ingredients: ½ cup smooth peanut butter 3 tbsp Raglan Food Co coconut yoghurt - Caramel flavour 2 tbsp coconut sugar ⅓ cup almond flour ⅓ cup tapioca flour ¼ tsp baking soda Dark (vegan) chocolate chips (around ½ cup or desired amount) Sandwich filling: More Caramel yoghurt Method: Preheat your oven to 180°C and line a baking tray. Combine the peanut butter and yoghurt together. Add the remaining ingredients (except the chocolate chips) and mix well. Chill in the fridge for 15 minutes.  Remove from fridge and add desired amount of chocolate chips. Mix and roll into 9 balls. Press down to make a round flat circle. [...]

Peanut butter & salted caramel cookie sandwich (v, df, gf)2022-11-10T17:07:10+13:00

Passionfruit Muffins (v, df, gf, rsf)

Muffin' compares to these Passionfruit Muffins! Not only are they vegan & gluten-free, they're also paleo friendly. Ingredients: ¾ Raglan Food Co yoghurt - Organic Passonfruit flavour ⅓ cup coconut sugar 2 cups almond flour ¼ cup tapioca flour 2 tsp baking powder 1 tbsp plant-based milk of choice Topping: More coconut yoghurt Passionfruit syrup Method: Preheat your oven to 170°C. Mix the dry ingredients together, then add the yoghurt and milk. Allow to sit for a minute before scooping the batter into a muffin tin, lined with 8 small muffin cases. Cases should be ¾ full. Bake for 20-25 minutes, or until golden and the top bounces back slightly when touched. Cool completely before taking out of the [...]

Passionfruit Muffins (v, df, gf, rsf)2021-12-21T13:44:29+13:00

Blueberry Crumble Ice Cream (v, df)

This ice cream tastes as good as it looks! Recipe below... Ingredients: 400ml tinned coconut milk 1 cup Raglan Food Co coconut yoghurt - Organic Blueberry flavour 3 cups fresh (or frozen) blueberries Juice of 1 lemon Juice of 1 orange 1 tsp cinnamon 6 tbsp maple syrup (or more to taste) 1 tsp vanilla essence 6 vegan cookies - crumbled into mixed sized pieces 1 tbsp vodka (optional, to reduce iciness) Method: Place the blueberries, lemon juice, orange juice and maple syrup in a pot. Simmer for 5 minutes. Remove from heat and allow to cool for a few minutes. Blend until smooth. Combine the blended mix with the coconut yoghurt, coconut milk, vanilla, vodka (if you choose [...]

Blueberry Crumble Ice Cream (v, df)2021-08-17T11:44:54+12:00

Coconut Sunrise Smoothie (v, df, rsf)

Our friends over at Little Bird Organics couldn't help but share their hit smoothie recipe with us. See below - Ingredients ¼ cup Raglan Food Co coconut yoghurt (Natural-Greek Style) 1 cup frozen mango 1 tsp cardamom powder 3 chunks fresh turmeric (or to taste) 3 dates ¼ cup ice 350 ml almond milk Topping: Pinch turmeric powder Fresh or thawed mango chunks Dehydrated lemon Method: Combine all the ingredients in a blender and blend until to smooth. Top smoothie with turmeric powder and/or fruit It's as simple as that - enjoy!

Coconut Sunrise Smoothie (v, df, rsf)2022-11-10T16:58:43+13:00

Sticky Date and Coconut Loaf (v, df, rsf)

Pick a date and read below, to learn how to make this scrumptious vegan loaf... Ingredients Wet: 200g Raglan Food Co coconut yoghurt - Vanilla Bean ¼ cup psyllium husk ¾ water/almond milk 120g (1 cup) dried dates - covered in boiling water 1 cup date water Dry: 230g (2 cups) wholemeal spelt flour - sifted 100g (1 cup) almond meal 1 tbsp cinnamon Pinch of sea salt 1 tbsp baking powder 1 tsp baking soda Method Start by preheating your over to 180ºC (bake),  and line a 5x7 inch loaf tin with baking paper. Boil a jug of water. In a medium sized bowl mix the psyllium husk and water/almond milk. Leave to sit for 5 minutes to [...]

Sticky Date and Coconut Loaf (v, df, rsf)2021-05-21T11:00:31+12:00

Tropical Creamy Chia Pots (v, df)

Our friends over at Little Bird Organics teamed up with us to create this delicious chia pot recipe! Try mix and matching the fillings to match your mood. Serves 4 and best made the day before! Ingredients Creamy Chia: 160g Raglan Food Co coconut yoghurt 480ml filtered tap water 130g chia (approximately 8 tbsp) Filling: 1 cup frozen mango 1 cup frozen raspberries ½ cup Granola (we use Little Bird Macadamia & Berries) or nuts Method: Using an empty 700g Raglan Food Co jar, mix ¼ jar coconut yoghurt and ¾ jar water. Pour over the chia in a mixing bowl and combine with a fork. Refrigerate for 10 minutes. Mix the chia and let it rest overnight. Using [...]

Tropical Creamy Chia Pots (v, df)2021-04-29T11:51:39+12:00

Chocolate Hazelnut Slice (v, df)

This might just be the perfect chocola-nutty treat! Ingredients: Base: ¼ cup hazelnut butter 1 cup oats ½ cup buckwheat flour 1 cup dates (soaked) 1 tbsp coconut oil ¼ cup cacao powder ¼ cup maple syrup (or honey if not vegan) ¼ cup nut mylk Pinch of salt Filling: 1 cup roasted and peeled hazelnuts 2 tbsp coconut oil ⅓ cup maple syrup 1 tsp vanilla essence 1 cup Raglan Food Co coconut yoghurt Pinch of salt Topping: 100g dark chocolate 2 tbsp coconut oil 2 tbsp cacao powder 2 tbsp maple syrup ⅓ cup puffed brown rice 2 tbsp cacao nibs Method: Preheat your oven to 180°C. Grease a slice tin with coconut oil. Place all of [...]

Chocolate Hazelnut Slice (v, df)2021-01-06T14:53:56+13:00

Very Berry Slice (v, df)

A slice of berry paradise! Ingredients: Base: ½ cup dried cranberries ¼ cup dried goji berries ¼ cup dates ¼ cup buckwheat ½ cup oats ¼ cup almond butter ½ cup sunflower seeds Filling: 1 cup frozen raspberries 1 cup Raglan Food Co coconut yoghurt ¼ cup coconut oil ¼ cup cashews ¼ cup macadamias 2 tbsp acai powder 2 tbsp maple syrup Pinch of salt Topping: 3 tbsp coconut oil 2 tbsp maple syrup 2 tbsp cacao powder 1 tbsp cashew butter ¼ cup puffed grains Pinch of salt Method: Place the cranberries, goji berries and dates in a bowl and cover with hot water. Leave for at least 5 minutes and then drain the water. Line a [...]

Very Berry Slice (v, df)2020-12-16T15:16:07+13:00

Salted Caramel Tart (v, df)

This delicious tart doesn't even require an oven! Ingredients: Base: 1 cup oats ½ cup buckwheat ½ cup sunflower seeds ½ cup peanut butter ¼ cup melted coconut oil ¼ cup melted cacao butter 1 cup dates Pinch of salt Filling: 1 cup Raglan Food Co coconut yoghurt 1 tbsp vanilla extract ½ cup dates ½ cup cashews ¼ cup coconut oil 2 tbsp maple syrup ¼ cup tahini Pinch of salt Topping: 100g dark chocolate 2 tbsp coconut oil Method: Grease a tart tin with a little bit of coconut oil Soak all of the dates in hot water for 5 minutes. Drain the water from the dates and add 1 cup of them to a blender or [...]

Salted Caramel Tart (v, df)2020-12-16T15:15:03+13:00

‘Nutella’ Smoothie Bowl (v, df)

It tastes as good as it looks! The ultimate smoothie bowl... Ingredients: Smoothie: 1 frozen banana 2 tbsp cacao powder ¼ cup Raglan Food Co coconut yoghurt Splash of nut mylk or water Hazelnut spread: ¼ cup hazelnuts ¼ cup cashews ¼ cup macadamias ¼ cup sunflower seeds 2 tbsp maple syrup 2 tbsp cacao powder Pinch of salt Method: Preheat your oven to 200ºC. Place the nuts and seeds on a baking tray and roast in the oven for approximately 8 minutes or until golden. Remove and allow to cool. Remove the skin of the hazelnuts – it should be falling off. Place the nuts and seeds in a high speed blender or food processor and blend until [...]

‘Nutella’ Smoothie Bowl (v, df)2022-11-10T16:58:45+13:00

Berry Coconut Popsicles (v, df, gf)

The perfect treat on a hot summer's day, all in 3 easy steps! Ingredients: 1 cup frozen strawberries ½ cup frozen raspberries 1 cup Raglan Food Co coconut yoghurt 2 tbsp almond butter 1 tbsp maple syrup Juice of ½ a lemon Method: Place all the ingredients into a blender or food processor and blend until smooth. Pour into your chosen popsicle moulds and place in the freezer for at least 2 hours. Remove from the freezer and enjoy! Thank you to Sam over at @snacks.withsam for this refreshing recipe!

Berry Coconut Popsicles (v, df, gf)2021-01-06T14:46:17+13:00

Ginger Coconut Baked Oats (df, v)

Take a time oat as you enjoy this delicious treat! Ingredients: ½ cup rolled oats 1 tbsp chia seeds 1 tbsp ground flax seeds 1 tbsp desiccated coconut ½ tsp ground ginger ¼ tsp ground nutmeg Pinch of salt 1 tsp vanilla 1 chopped date 1 mashed banana 1 tbsp cashew butter ¼ cup Raglan Food Co coconut yoghurt 1 tbsp apple cider vinegar ½ cup water Method: Preheat your oven to 180ºC. Add the vanilla, date, banana, cashew butter, coconut yoghurt, apple cider vinegar and water into a medium sized bowl. Mix until combined. Add the remaining ingredients and mix together. Transfer the mixture into a greased baking dish and bake for 45 minutes. Remove from the oven [...]

Ginger Coconut Baked Oats (df, v)2021-04-07T12:42:31+12:00

Vegan Meringue with Berry Coulis (v, df)

Meringue without egg? Here's how - Ingredients: Meringue: ½ cup of chilled aquafaba (leftover chickpea brine, chilled for a few hours before use) 2 tbsp corn flour ½ tsp vanilla extract 1 cup caster sugar Berry Coulis: 2 cups frozen berries ½ cup white sugar 1 tbsp lemon juice To serve: Raglan Coconut Yoghurt - Plum & Vanilla Custard Method: Preheat your oven to 150ºC and line your baking tray with baking paper. Sprinkle tray with 1 tbsp of the corn flour. Beat the aquafaba with an electric mixer on high for approximately 5 minutes or until soft peaks form. Add in the vanilla. Then add in the caster sugar slowly while beating for another 10 minutes until you have [...]

Vegan Meringue with Berry Coulis (v, df)2020-10-09T15:55:01+13:00

Yoghurt Pops and Strawberries (v, df)

These will be a hit with the whole family, yum! Ingredients: Yoghurt Covered Strawberries: Raglan Coconut Yoghurt - Vanilla Bean Strawberries Maple syrup (optional for if you prefer it sweeter) Method: Dip strawberries into yoghurt and freeze for a couple of hours! Voila! Ingredients: Yoghurt and Berry Pops: 2 cups Raglan Coconut Yoghurt - Vanilla Bean (or any flavour works) 1 cup mixed berries 2 tbsp maple syrup (or to taste) ½ cup muesli (optional but gives it great texture)  Method: Combine all the ingredients together. Pour into muffin tins and put a popsicle stick in the centre of each. Freeze for a few hours and enjoy! Thank you to Doreen over at @nzfoodpics for these frozen treats! [...]

Yoghurt Pops and Strawberries (v, df)2020-11-05T10:44:03+13:00

Salted Caramel Smoothie (v, df)

This smoothie is sure to satisfy your caramel cravings! Ingredients: 1 large frozen banana (if unfrozen, add 1 cup of ice) Pinch of fine himalayan salt 1 tbsp peanut butter 1 cup almond milk (or less if you like it thicker) 1 cup of Raglan Coconut Yoghurt - Vegan Caramel Method: Just blend all the ingredients together, pour into a cup or jar (the perfect opportunity to reuse your Raglan Food Co ones) and enjoy! Thank you to Doreen over at @nzfoodpics for this yummy smoothie idea!

Salted Caramel Smoothie (v, df)2022-11-10T16:58:49+13:00

Taste of Summer Smoothie (v, df, rsf)

This smoothie will tingle your taste buds and have you daydreaming about Summer! Ingredients: ½-1 frozen banana ½ cup frozen mango ⅓ cup Raglan Food Co coconut yoghurt - Organic Passionfruit 1 tbsp chia seeds ½ cup oat milk ⅓ cup water ½ lemon - juiced and zested Method: Just blend all the ingredients together, pour into a cup or jar (perfect opportunity to reuse your Raglan Coconut Yoghurt ones) with a lid for portability and serve with granola on top if you wish. Note: If your blender struggles a bit with the frozen ingredients, add a dash more liquid in increments until it comes together. A special thanks to Isabella Murrell at Grounded Kitchen for this delicious smoothie [...]

Taste of Summer Smoothie (v, df, rsf)2022-11-10T16:58:51+13:00

Citrus Baked Pears with Nut Granola (df, gf)

Be prePEARed to impress your loved ones with this delicious and nutty treat... Ingredients For the pears: 6 pears (pictured are organic Winter Nelis pears but choose your favourite variety) Juice of ½ an orange 2 tsp cinnamon For the granola: 360 g raw mixed nuts (just under 2 cups) Juice of ½ an orange 1 tbsp olive or coconut oil 1 tsp cinnamon Pinch sea salt To serve: Raglan Food Co - natural greek style coconut yoghurt Natural honey Method Start by preheating your oven to 160°C. Wash your pears and place them into a baking dish. Drizzle over the juice of half an orange, and sprinkle the cinnamon on top. Place these into the oven and bake [...]

Citrus Baked Pears with Nut Granola (df, gf)2020-09-16T13:07:19+12:00

Salted Caramel Doughnuts (v, df)

Doughn't you want to try this? Ingredients Doughnuts: ¼ cup Raglan Food Co coconut yoghurt - Caramel ½ cup oat milk 1 small - medium banana (⅓ cup mashed) ¾ cup wholemeal spelt flour ½ tsp each of baking powder & baking soda ½ tsp apple cider vinegar Pinch sea salt 1 tsp cinnamon Salted Caramel Sauce: 3 medjool dates 2 tbsp Raglan Food Co coconut yoghurt - Caramel 2 tbsp hot water Small pinch sea salt Method Recipe wise this is based off a small sized doughnut pan and makes 6 in total, although you could also make them into delicious muffins and/or double or triple the recipe as you see fit. Note that cooking times may vary [...]

Salted Caramel Doughnuts (v, df)2022-05-17T14:09:51+12:00

Matcha Pistachio Yoghurt Bark (v, gf, df, rsf)

This simple, sugar free and delicious dessert will give you a serious antioxidant boost! Ingredients: 1/2 jar of Raglan Coconut Yoghurt (vanilla bean) 1 tbsp matcha green tea powder Handful of pistachios Method: Mix all ingredients in a bowl. Spread the mixture out on baking paper. Sprinkle some matcha powder and pistachios over the yoghurt. Freeze until firm. Break into pieces and enjoy!

Matcha Pistachio Yoghurt Bark (v, gf, df, rsf)2022-10-25T15:44:35+13:00

Delicious Blueberry Tarts (v, gf, df)

If you're feeling blue, this blueberry tart is the one for you! Ingredients Base: 2 cups cashews 2 cups desiccated coconut 4 dates soaked in 3 tbsp water (for at least 15 minutes) - use both water and dates ¼ tsp salt Filling: 500 g frozen blueberries, mostly defrosted - keep aside 1/2 cup for decorating 5 dates (soaked in water for at least 15 minutes) - water strained off before use 2 tbsp psyllium husks 1 tbsp vanilla extract Juice of ½ a lemon ¼ tsp salt To serve: Roughly 1 dessert spoon of Raglan Food Co - Plum & Vanilla Custard coconut yoghurt per tart. Or 5 dessert spoons for one full-sized tart. Frozen blueberries Method For [...]

Delicious Blueberry Tarts (v, gf, df)2020-07-01T11:06:52+12:00

Raw Banoffee Pie (v, gf, df)

Invite a few friends over to indulge in this delicious raw banoffee pie... Ingredients: Base ½ cup cashews, soaked (water strained off) ½ cup dates, soaked (excess water strained off) 1 cup oats ¼ cup peanut butter ¹⁄3 cup coconut oil (melted) Pinch of salt Filling ¾ cup cashews, soaked (water strained off) ¾ cup dates, soaked (excess water strained off) 1 jar of Raglan Food Co vegan caramel coconut yoghurt (equivalent to just over 1 cup) 1 tsp vanilla Pinch of salt For Assembling 3 bananas Things to Note Ideally, soak your cashews for 4-6 hours before-hand. If you are short on time then soak your cashews for at least half an hour! Soak your dates for roughly 15 [...]

Raw Banoffee Pie (v, gf, df)2020-06-21T13:28:59+12:00

Wholesome Banoffee Pie Jars (v, df, rsf)

Feel no guilt as you tuck into this sweet treat... Ingredients Banana bread granola: 2 ½ cups wholegrain oats ½ cup walnuts 1 teaspoon cinnamon 1 ½ ripe bananas 2 tablespoons tahini 2 tablespoons sugar free maple syrup Date caramel: 1 cup medjool dates, roughly chopped ½ cup unsweetened almond milk 2 tablespoon coconut oil 2 teaspoon sugar free maple syrup 2 teaspoon vanilla essence Pinch of salt Banana puree: 2 ½ fresh bananas 3 tablespoons unsweetened almond milk (more for thinner consistency, less for thicker) Yoghurt mix: ⅓ cup Raglan Food Co coconut yoghurt - Vanilla Bean ⅓ cup Raglan Food Co coconut yoghurt - Organic Passionfruit Method Combine all dry ingredients for granola in a large mixing [...]

Wholesome Banoffee Pie Jars (v, df, rsf)2022-01-25T14:02:10+13:00

Vanilla Pikelets (v, gf, df)

Just like your Grandma used to make, stack 'em up and pile 'em high... Ingredients Egg replacer (for 1 egg) ⅓ cup coconut milk ½ cup buckwheat flour ½ cup Raglan Coconut Yoghurt - vanilla bean ½ tbsp caster sugar ½ tbsp baking powder ¼ tsp baking powder ¼ tsp vanilla extract Method In a medium sized bowl add flour, caster sugar, baking powder, baking soda and stir to combine. In a separate bowl whisk egg replacer. Add the yoghurt and vanilla extract to the egg replacer and whisk well. Add the yoghurt, vanilla extract and egg mix to the dry ingredients and mix well. Add the coconut milk gradually as the mixture will be quite thick. Add a [...]

Vanilla Pikelets (v, gf, df)2020-06-09T11:27:21+12:00

Raspberry and Coconut Raw Bounty Slice (v, gf, df, rsf)

Raw and bountiful, get a slice of this! Ingredients Base: ¼ cup almonds ¼ cup walnuts ½ cup buckwheat groats 2 tbsp cacao powder 1 cup dates 3 tbsp coconut oil Pinch of salt Caramel: ¼ cup agave syrup ¼ cup smooth peanut butter 40 ml coconut oil 1 tsp vanilla extract ⅛ tsp sea salt Coconut filling: ½ cup Raglan Coconut Yoghurt - vanilla bean ¼ cup coconut cream 1 cup shredded coconut 1 tbsp agave syrup ½ tsp vanilla paste Pinch of sea salt Raspberry filling: ¼ cup Raglan Coconut Yoghurt - organic raspberry and lime 2 tbsp coconut cream ½ cup shredded coconut ½ tbsp agave syrup ¼ tsp vanilla paste 1 tsp freeze dried raspberry [...]

Raspberry and Coconut Raw Bounty Slice (v, gf, df, rsf)2020-06-09T11:06:43+12:00

Blackberry Tart with Hazelnut Cacao Crust (v, gf, df, rsf)

We're not tarting around with this one... Ingredients Crust: 1 ½ cup almonds ½ cup hazelnuts 4 tbsp maple syrup 1 tbsp coconut oil ¾ cup raw cacao powder 1 tsp vanilla paste Pinch sea salt Filling: 150 g blackberries 150 g raspberries 1 cup cashews soaked overnight 1 lime, zest + juice ⅓ cup maple syrup 2 tsp vanilla paste 2 tbsp coconut oil ½ cup Raglan Coconut Yoghurt - Organic Blueberry 2 tsp agar-agar powder ⅓ cup almond milk Method Place the almonds and hazelnuts in a food processor. Pulse until fine. Add the other crust ingredients to the food processor and blend until thoroughly combined. Press the mixture firmly into a tart tin greased with coconut [...]

Blackberry Tart with Hazelnut Cacao Crust (v, gf, df, rsf)2020-06-02T13:03:07+12:00

Vegan Cream Puffs (v, gf, df)

Sweet, fluffy and creamy, this recipe is everything dreamy! Ingredients ½ cup hemp milk ¼ cup Olivani (or a dairy free butter of your choice) 1 tbsp golden syrup 1 tsp vanilla extract ⅛ tsp salt Flour mix (⅓ cup tapioca flour, ¼ cup rice flour, 1 tsp guar gum) ½ tsp baking powder Egg replacer (3 tbsp room temp water, 1 ½ tbsp tapioca flour, 1 tbsp baking powder, ¼ tsp guar gum, ⅛ tsp cream of tartar) 350g Raglan Food Co coconut yoghurt - your choice of flavour 100g Dark Ghana Whittaker's chocolate Method Preheat oven to 200°C. Line a baking tray with baking paper. Place hemp milk, Olivani, golden syrup, vanilla and salt into a small [...]

Vegan Cream Puffs (v, gf, df)2021-03-09T13:00:18+13:00

Chia Boysenberry Yoghurt Tart (v, gf, df, rsf)

Crunchy, raw, not too sweet - a slice of this tart makes a tasty treat! Ingredients Base: 1 ½ cup gluten free oats 1 cup of walnuts 1 tbsp sesame seeds 1 medjool date ½ cup pecans 6 tbsp coconut oil (melted) Filling: 6 tbsp chia seeds 2 cups of hemp milk (in halves) 3 tbsp maple syrup 2 tsp agar agar powder 300g boysenberry Raglan Coconut Yoghurt Method Preheat oven to 180℃ fan bake. Using a food processor blitz up rolled oats, walnuts, sesame seeds, medjool date and pecans until fine. Mix in coconut oil and mix until large clumps form. Press into base of a tart ban making sure there are no gaps and is evenly spread. [...]

Chia Boysenberry Yoghurt Tart (v, gf, df, rsf)2020-11-04T10:23:16+13:00

Swiss Green Apple Tart (gf, rsf)

I love this recipe from the bottom of my tart... Ingredients Filling: 2 free range eggs (or swap to chia eggs) 3/4 cup freeze dried plum slices 250 ml Raglan Food Co coconut yoghurt - Boysenberry 2 tbsp honey Pastry: 1 cup gluten free flour 64 g Olivani (or equivalent) 1 free range egg (or swap to chia egg) 1 tbsp cold water 1 squeeze of honey 3 drops of vanilla essence 1 cup shredded coconut 4-5 green apples Method Preheat oven to 200°C. For the pastry combine the butter (softened not melted), honey, egg, vanilla and water in a bowl. Mix together. In a separate bowl combine the flour and coconut, then add to wet ingredients. Once this [...]

Swiss Green Apple Tart (gf, rsf)2022-02-01T12:06:41+13:00

Yoghurt Bark (v, gf, df, rsf)

Impress your dinner party guests with this easy, delicious dessert! Ingredients: 2 cups of Raglan Food Co coconut yoghurt - Organic Passionfruit 1/2 cup dark chocolate bits 1/2 cup of frozen raspberries 1/2 cup of frozen blueberries 1/3 cup of your choice of granola Optional (chocolate drizzle): ¼ cup of dark chocolate Dash of nut milk Method: Line a 9” x 10” baking tray with parchment paper, set aside. In a mixing bowl, add the yoghurt and stir until smooth. Fold through chocolate chips. Spread yoghurt mixture into lined tray, smoothing out the top. Scatter over raspberries, blueberries and granola. Melt the chocolate adding the dash of nut milk to thin. Drizzle the chocolate mix over the yoghurt bark. [...]

Yoghurt Bark (v, gf, df, rsf)2022-05-17T14:30:51+12:00

Raspberry & Lime Pancakes (v, gf, df)

Breakfast of champions - pile 'em high and enjoy! Ingredients Dry: 150g buckwheat flour 50g coconut sugar 10g coconut flour 1/2 tsp baking powder 1/2 tsp baking soda pinch salt Wet: 120g Raglan Food Co Organic Raspberry & Lime 80g almond butter (or nut/seed butter of your choice) 2 Tbsp coconut oil, melted 150g plant milk juice & zest of 1 lime 1 cup fresh or frozen raspberries *extra coconut oil for cooking Topping suggestions: pure maple syrup Raglan Food Co coconut yoghurt freeze dried raspberries Method To make the pancakes: Combine all the dry ingredients in a medium bowl and stir well to combine. Combine all the wet ingredients (except the raspberries) in a second bowl and use [...]

Raspberry & Lime Pancakes (v, gf, df)2020-06-05T14:23:24+12:00

Lemon & Passionfruit Muffins (v, df)

These zesty muffins are something to be passionate about... Ingredients Muffins: ¾ cup plant-based milk Juice of 2 lemons ½ cup Raglan Coconut Yoghurt 2 ¼ cups flour ½ cup sugar 2 tsp baking powder ½ tsp baking soda ½ tsp salt Zest of 2 large lemons Pulp from 2 passionfruit ¼ cup melted coconut oil 1 tsp vanilla extract Topping: Passionfruit pulp Coconut threads Oats To Serve: Raglan Coconut Yoghurt (Natural Greek-Style, Passionfruit, or Vanilla Bean) Method Preheat oven to 200°C. Lightly grease a muffin tin - coconut oil on a paper towel works great. Stir lemon juice into the milk and set aside. Place flour, sugar, baking powder, baking soda, and salt into a medium bowl, stir [...]

Lemon & Passionfruit Muffins (v, df)2021-08-23T15:38:50+12:00

Carrot Banana Bread (df, v)

Carrot cake meets banana bread for a match made in heaven! Ingredients: 3 ripe bananas (smashed) 2 carrots (grated) 1 tsp vanilla paste 75ml melted coconut oil 60g Raglan Coconut Yoghurt Natural Greek-Style 125g spelt flour (replace with gluten free flour for gf option) 100g rolled oats 75g coconut sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Method: Put oven on 180 degrees. Mix all the wet ingredients in a big mixing bowl till well combined. Then put all the dry ingredients in the same bowl. Mix everything till combined. Don't over mix it. Pour the mixture to the standard non-stick loaf pan and spread it evenly! Bake in the oven for about 40-50 minutes [...]

Carrot Banana Bread (df, v)2020-04-27T11:48:27+12:00

Raspbery & Lime Nutty Loaf (gf, df)

People will be liming up for this one... Ingredients: 3 bananas 4 eggs ½ cup nut butter (e.g. macadamia butter) ¼ cup Raglan Coconut Yoghurt - organic raspberry & lime 4 tbsp maple syrup (can use more for a sweeter taste) ¼ cup coconut oil Zest of 1 lime 1 cup buckwheat flour 1 ¼ cups almond meal 1 tsp baking soda 2 tbsp apple cider vinegar Top with ¼ cup blueberries & raspberries Method: Preheat oven to 180°C. Place all dry ingredients into a bowl. Put bananas, eggs, maple syrup, nut butter and coconut oil in a food processor, blend until smooth. Add to the bowl of dry ingredients and mix. Add the apple cider vinegar and mix [...]

Raspbery & Lime Nutty Loaf (gf, df)2020-06-21T13:24:06+12:00

Chocolate Kumara Brownies (v, gf, df)

Brownies that are basically a vegetable - that's gotta be healthy, right?! Ingredients: 1 large orange kumara/sweet potato, steamed and pureed (you'll need exactly 350g or 1 1/4 cup of packed sweet potato puree) 1/4 cup brown rice syrup or you can use agave syrup or maple 1/3 cup coconut sugar (or brown sugar) 3 Tbsp melted coconut oil or a vegetable oil of your choice 2 Tbsp of Natural Greek-Style coconut yoghurt 1/2 cup almond flour/almond meal or sunflower seed flour if you're nut free 1/2 cup oat flour (just grind rolled oats in a blender for 1min to make your own) or use all purpose flour, spelt flour or gluten free flour 1/3 cup raw cacao powder [...]

Chocolate Kumara Brownies (v, gf, df)2020-06-05T14:26:23+12:00

Chocolate Dessert Burger (v, df)

Sweet dreams are made of these vegan dairy free chocolate dessert burgers! Do you have a great (dessert) burger idea yourself? Join the Wise Boys Burgers competition here and be in to win a $50-$100 voucher and maybe get your own burger creation as a Wise Boys special!Ingredients:Red Velvet Buns (makes 8 buns for 4 burgers)3/4 cup granulated sugar1 1/2 tsp unsweetened cocoa powder1/2 tsp salt1/2 tsp baking soda1 1/4 cup all-purpose flour1/2 cup buttermilk (1/2 tablespoon of lemon juice + 1/2 cup almond milk. Let mixture sit for 5 minutes)1/2 olive oil1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)1/2 tsp vanilla extract1/2 tsp vinegar1 tbsp beetroot juice (or red food colouring)dairy free chocolate (we used Bennetto)Raw [...]

Chocolate Dessert Burger (v, df)2020-04-15T14:05:05+12:00

Blackcurrant and Peach Cake (v, df, gf, rsf)

An easy no-cook gluten-free, dairy-free, vegan blackcurrant & vanilla cheesecake topped with fresh peaches from the garden! Ingredients: 1 cup of nuts (e.g. mix of almond and Brazil) 3/4 cup dates (soaked) 1/2 teaspoon of salt 1/2 cup activated buckwheat 1 jar of Raglan Food co. (Blackcurrant and Vanilla Coconut Yoghurt 350g) 1x peach, preferably from a friends backyard ???? Method: Blend the nuts to a crumb Add dates and salt Stir in buckwheat by hand Press into a silicon mould or line a baking tray with cling film Pour the coconut yoghurt on top Slice peach and decorate artfully Pop in the freezer for an hour or 2 to set Enjoy! ☺️

Blackcurrant and Peach Cake (v, df, gf, rsf)2020-06-05T14:37:12+12:00

Vegan Boysenberry Coconut Tart (v, df)

Add a spring to your step with this mouth-watering boysenberry coconut tart. Check out the super simple recipe below! Ingredients: 1 and 1/2 cups of flour 1/2 teaspoon baking powder 1/2 cup coconut 3/4 cup caster sugar 200g vegan butter/spread 425g can of boysenberries in syrup 2 tablespoons of Raglan Coconut Yoghurt (Boysenberry of course!) Method: Preheat oven to 180°C. Line a 20cm round cake pan with baking paper and set aside. Sift flour and baking powder into a medium sized bowl. Stir in the coconut and sugar. After washing your hands, use them to rub in the butter. Press the three quarters of the dough into the cake pan and leave the rest for now.  Drain boysenberries and [...]

Vegan Boysenberry Coconut Tart (v, df)2020-06-05T14:39:02+12:00

Vegan Sponge Cake with Boysenberry Layer (v, df)

Life is too short not to eat cake! Indulge in this delicious vegan take on sponge cake. Ingredients: 150g dairy-free spread (melted), plus extra for the cake tins 1 cup of dairy-free milk (we used almond milk!) 1 tablespoon of apple cider vinegar 1 teaspoon of vanilla essence 2 cups of self-raising flour 1 cup of caster sugar 1 teaspoon bicarbonate of soda For the middle layer: 1 cup of Raglan Coconut Yoghurt (we used Boysenberry however feel free to use whatever your favourite flavour is!) To serve: sprinkle of icing sugar. Method: Heat oven to 180C. Line the bases of 2 medium, round cake tins with baking paper. Grease with a little of the dairy-free spread. In a [...]

Vegan Sponge Cake with Boysenberry Layer (v, df)2020-06-05T14:40:07+12:00

Choco-nut protein shake (v, df, gf)

Who says you can't have dessert for breakfast? Get a spring in your step with this indulgent shake! Ingredients: 1 and 1/2 cups of plant milk (I used almond) 1 tablespoon of vegan chocolate protein powder 1/3 cup Raglan Coconut Yoghurt (Natural) 1 chopped frozen banana 2 tablespoons of peanut butter (we love Fix and Fogg, Pic's and Forty Thieves!) 1 handful of ice To serve: Forty Theives Salted Macadamia with Maple and Vanilla, ice, vegan pure chocolate chips and you guessed it...more Raglan Coconut Yoghurt! Method: Add all main ingredients into a blender and whizz! Prepare glass by drizzling the salted macadamia butter down the sides of the glass. Add a handful of ice into the glass before [...]

Choco-nut protein shake (v, df, gf)2020-04-14T14:59:48+12:00

Chocolate chip coconut cookies (v, df)

Chocolate chip cookies with a coconut twist...yum! Check out this scrumptious recipe below. Ingredients: 1/2 cup coconut oil 1 cup white sugar 1/4 cup Raglan Coconut Yoghurt (Natural) 1/3 cup water 1 tablespoon vanilla essence 2 cups all purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup vegan chocolate chips To serve: sprinkles of desiccated coconut Method: Preheat oven to 180°C then prepare a tray with baking paper and set aside. In a medium bowl mix together the coconut oil and sugar before adding the other wet ingredients. Once all wet ingredients are added mix and set aside. In a separate bowl add all other ingredients and stir until well mixed. Combine both the wet and dry [...]

Chocolate chip coconut cookies (v, df)2020-04-14T15:00:19+12:00

Chocolate granola protein pudding (v, df, gf, rsf)

So you’re telling me you can have a chocolate-y pudding that isn’t bad for you?! Yes, yes we are. Ingredients: 1 cup Raglan Coconut Yoghurt (Natural) 2 ripe bananas 2 tablespoons of vegan chocolate protein powder 1/2 teaspoon of cinnamon 1 tablespoon of organic cacao powder Granola (gf and rsf) of your choice! Optional to serve: freeze dried plums and another sprinkle of granola Method: Prepare a jar with a 1cm layer of granola on the base and set aside. Add all ingredients into a blender except for the granola and whizz! Once it is mixed throughout, pour entire mixture over granola. Place jar in the fridge over night, then take out and add toppings. Enjoy your healthy pudding! [...]

Chocolate granola protein pudding (v, df, gf, rsf)2020-04-14T15:04:06+12:00

Blueberry nice cream (v, df, gf, rsf)

These hot summer days, call for nice cream! Nice cream has all the sweetness of ice cream without the bad stuff! Check out the recipe below.Ingredients:1/2 cup Raglan Coconut Yoghurt (Organic Blueberry)1 large frozen banana1/2 cup of frozen blueberriesOptional: vegan waffle cone (to serve)Method:Dice frozen banana into small chunks then add into blender.Add the rest of the ingredients into the blender and whizz!Pour mixture into a container and place in the freezer for a couple of hours.Take out your nice cream and serve in a bowl or a cone. Enjoy!

Blueberry nice cream (v, df, gf, rsf)2020-04-15T11:24:18+12:00

Strawberry snowballs (v, df, gf, rsf)

Fruit and coconut yoghurt are a match made in heaven! Check out this super simple recipe for the ultimate afternoon Summer snack.Ingredients:Raglan Coconut Yoghurt (Vanilla Bean, as much as you’d like)Strawberries (as many as you’d like!)Method:Prep tray with a sheet of baking paper and set aside.Use a knife to cut off the stalks of the strawberries.Pour a small portion of yoghurt into a small bowl.Using a skewer or fork, dunk the strawberries into the bowl of yoghurt until it is fully covered then place onto the tray.Once you are happy with the amount of strawberries you have, pop in the freezer for a couple of hours.After the yoghurt has hardened, take the tray out of the freezer and re-dunk the [...]

Strawberry snowballs (v, df, gf, rsf)2020-04-14T14:57:08+12:00

Christmas cookies with strawberry and coconut icing (v, df)

Treat yourself, it’s Christmas! Check out these divine cookies that will have everyone begging you to bake them again! Ingredients: 2 cup self raising flour 1/2 cup caster sugar 1/2 tsp salt 1 cup vegan butter/margarine 1 tsp vanilla essence Icing: 3 tablespoons Raglan Coconut Yoghurt (Natural) 1 cup icing sugar 8 mashed strawberries Method: Preheat the oven to 180 degrees and get a baking tray ready with one layer of baking paper. Add all ingredients into a medium size bowl and mix with your hands until thoroughly mixed! Sprinkle some flour onto a smooth surface and roll out the dough to the flatten. Cut shapes using anything you have at home, depending on what shapes you like (the dough is fragile so [...]

Christmas cookies with strawberry and coconut icing (v, df)2020-04-15T14:10:54+12:00

Vegan cookies and cream nice cream (v, df)

How crazy that by combining just three ingredients you can create a cookies and cream masterpiece! Perfect for a last minute dessert on a classic New Zealand summer evening, after a day in the sunshine. Ingredients: 2 and a 1/2 cups of chopped frozen banana 1/2 cup of Raglan Coconut Yoghurt (Vanilla Bean) We used Oreos however if you would like to make it RSF or GF feel free to use the alternatives sold in supermarkets! Method: Add frozen banana and yoghurt into a blender and whizz away! Pour mixture into seperate container with a lid. Crunch up as a many cookies as you would like into the ‘ice cream’ mixture and mix them through. Either eat as is [...]

Vegan cookies and cream nice cream (v, df)2020-04-15T14:13:30+12:00

‘No bake’ peanut butter and berry bars (v, df, gf, rsf)

Our peanut butter obsession is never ending! If you’re feeling like something sweet but kind of healthy, I have the most scrumptious and easy recipe for you below! Ingredients: 2 ½ cups gluten free rolled oats 1 cup of crunchy peanut butter (we love Forty Thieves, Fix and Fogg and Pics) ½ cup sugar free maple syrup (or pure maple syrup if you aren’t worried about the sugar!) 2/3 cup of Raglan Coconut Yoghurt (Blueberry) To Serve: Desiccated coconut Organic goji berries (or any berries you have in the pantry do the trick!) Method: Line a medium sized square baking tray with baking paper and set aside. Get a large bowl and add the oats, set aside. In a [...]

‘No bake’ peanut butter and berry bars (v, df, gf, rsf)2020-04-15T14:25:10+12:00

Vegan chocolate cookie ice-cream sandwich (v, df)

Sounds too good to be true, but it isn’t! That’s right … a vegan chocolate cookie ice-cream sandwich, a mouthful to say but an even more delicious mouthful to swallow! Ingredients: 1 cup of white flour 1/2 cup cocoa powder 1/2 cup sugar of choice 3/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon baking powder 2 tablespoon Raglan Coconut Yoghurt (Natural) 6 tablespoon melted coconut oil (or your favourite household oil) 2 tablespoon almond milk 1 teaspoon vanilla extract To Serve: Dairy free ice-cream of your choice – we love Frozen Bliss or Little Island. Method: Pre-heat oven to 180 degrees C. Line a baking tray with a sheet of baking paper, set aside. Add all ingredients into [...]

Vegan chocolate cookie ice-cream sandwich (v, df)2020-04-15T14:28:02+12:00

Vegan cinnamon banana-rama cake (v, df)

Another week, another cake to bake! This recipe is so yummy it will make you go bananas! Ingredients:1 1/2 cups of all purpose flour1/3 cup white sugar3 teaspoons baking powder2 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup Raglan Coconut Yoghurt (Vanilla Bean)1 cup mashed ripe banana (around 3 medium sized bananas!)1/4 cup canola oil1 teaspoon vanilla extractOlive oil spread (to grease the tin)Glaze:1 cup of icing sugar4 tablespoons of cinnamon3 tablespoons of hot waterOptional for on top: diced banana with more sprinkles of cinnamon of course!Method:Pre-heat oven to 190 degrees C.Lightly cover a spring-form cake tin in a thin layer of spread, set aside.Add all dry ingredients into a large bowl and mix.In a separate bowl add yoghurt, mashed banana, canola oil [...]

Vegan cinnamon banana-rama cake (v, df)2020-04-15T14:30:58+12:00

Hemp super berry smoothie bowl (v, df, gf, rsf)

Smoothie bowls for breakfast, lunch, dinner and dessert! This recipe is filled with antioxidants and will have you glowing from the inside out. Ingredients: 3 tablespoons of Raglan Food Co coconut yoghurt - Boysenberry 1 tablespoon of good quality Peanut Butter (we love Forty Theives, Fix & Fogg and Pics) 1 cup of frozen blueberries 1 large frozen banana 1/4 cup of almond milk (no added sugar) 1 tablespoon of Hemp protein powder or Hemp oil To Serve: Fresh strawberries Blueberries Goji berries Cacao nibs A sprinkle of desiccated coconut or coconut flakes Granola (optional) Method: Combine all of your core ingredients into a blender, aside from almond milk. Slowly add in almond milk and whizz until your preferred [...]

Hemp super berry smoothie bowl (v, df, gf, rsf)2022-11-10T16:58:54+13:00

Hazelnut chocolate freezer fudge bites (v, df, gf, rsf)

Looking for a healthy fudge alternative that is super easy to make?! Well, we have got the recipe for you.Ingredients:1/4 cup Raglan Coconut Yoghurt (Vanilla Bean)1/2 cup chocolate hazelnut butter (we used Fix & Fogg’s new Chocolate Hazelnut Butter!)2 tablespoons coconut oil, melted2 tablespoons sugar free maple syrup1/4 teaspoon vanilla essence1/4 teaspoon saltMethod:Combine all of your ingredients into a bowl, and stir until well-mixed.Pour mixture into a small Tupperware container or small rectangle cake tin lined with baking paper.Optional: pour a tiny bit more yoghurt on top of the fudge in small drops, then use a skewer to swirl the yoghurt around to make a pattern on the top layer.Place it in the freezer overnight to set (it will be [...]

Hazelnut chocolate freezer fudge bites (v, df, gf, rsf)2020-04-15T14:38:29+12:00

No bake blackcurrant chocolate cake (v, df, gf)

Calling all chocoholics! There is new way to do chocolate cake, and it can’t get much better than this.Ingredients:Olive oil spread, to grease cake tin220g of quality dark vegan chocolate (anywhere between 50-90%)1 cup of Raglan Coconut Yoghurt (Blackcurrant & Vanilla)1/2 teaspoon allspice 1 teaspoon instant coffee1 tablespoon of water1/4 teaspoon saltCocoa powder and cacao nibs to serveMethod:Lightly cover a small spring-form cake tin in a thin layer of spread, line with baking paper, set aside.Chop up dark chocolate into small pieces. On medium heat melt the chopped chocolate in a pot on the stove top. Make sure to keep stirring to avoid burning the chocolate. Turn off stove top.In a separate small bowl add coffee and water together and mix until coffee has dissolved. Add [...]

No bake blackcurrant chocolate cake (v, df, gf)2020-04-15T14:40:29+12:00

Vegan raspberry & lime cookies (v, df, gf)

Without these cookies, I crumble! These raspberry and lime cookies are so delicious, it is hard to wait for them to cool down before you eat them all up.Ingredients:1/2 cup packed brown sugar1/2 cup organic sugar2 teaspoons vanilla essence1.5 cups plain gluten free flour1/2 teaspoon baking soda1/2 teaspoon salt4 tablespoons Raglan Coconut Yoghurt (Raspberry & Lime)50g olive oil spread1 lime (squeezed)Method:Preheat the oven to 180 degrees C. Grease baking trays, or line with baking paper.In a medium bowl, mix together the brown sugar, white sugar and olive oil spread until light and fluffy. Stir in yoghurt, lime juice and vanilla essence.Combine the flour, baking soda and salt. Mix all together.Put small sized ball on the prepared baking trays and press down with a [...]

Vegan raspberry & lime cookies (v, df, gf)2020-04-15T14:42:22+12:00

Blueberry and cacao nib muffins (v, df, rsf)

We can’t get enough of our new Organic Blueberry yoghurt, so we couldn’t help but use it in another recipe this week! These yummy muffins are a great snack to grab on the go, or perfect for school lunches. Ingredients:1 cup of self raising flour1/2 cup Raglan Coconut Yoghurt (Organic Blueberry)1/2 cup of sugar free maple syrup1/4 cup of melted coconut oil1/3 cup of almond milk1 cup of frozen blueberriesHandful of organic cacao nibsMethod:Preheat oven to 180C. Prepare muffin shells in a muffin tray and line with coconut oil. Set aside.In a mixing bowl, combine all wet ingredients, and mix.Add in the flour, then fold the blueberries into the batter.Pour the batter into muffin holes, sprinkle the top with cacao nibs and [...]

Blueberry and cacao nib muffins (v, df, rsf)2020-04-15T14:46:01+12:00

Vegan blueberry french toast (v, df, rsf)

This vegan blueberry french toast gives original french toast a run for its money. Who would have guessed this recipe could taste so scrumptious and be relatively nutritious! Ingredients: 1/2 cup Raglan Coconut Yoghurt (try our delicious new Organic Blueberry) 1 tablespoon almond meal 1 teaspoon vanilla essence 1 tsp cinnamon 1 tbsp flaxseed oil (great source of omega-3!) 1 tbsp water 1 loaf of vegan sourdough Olive oil spread (to use in the pan) To Serve: Drizzle of Cocomanuts Cashew Butter (find here) Blueberries Drizzle of manuka honey A sprinkle of chia seeds Method: In a wide-rimmed bowl, add all the ingredients, whisk, and let set for 5 minutes. Heat the olive oil spread in a pan on medium heat. One side at a [...]

Vegan blueberry french toast (v, df, rsf)2020-08-05T15:17:01+12:00

Raw berrylicious chocolate mousse (v, df, gf, rsf)

Guilt free chocolate mousse? Count me in! Satisfy your sweet tooth with this creamy creation. A recipe perfect for any occasion, especially when you are short for time!Ingredients:1 ripe avocado1 tbsp Raglan Coconut Yogurt (Boysenberry)4 tbsp sugar free maple syrup2 tbsp raw cacao powderpinch of Himalayan sea salt2 tbsp waterTo Serve:In a bowl or in a Cookie Project cookie cup as pictured – they support disabled workers to have meaningful employment (find here)Any berries you have in the pantry! I chose goji berries, boysenberries and strawberriesA sprinkle of desiccated coconutMethod:Add all the ingredients for the mousse into a blender and whizz until nice and smooth.Store in the refrigerator or serve right away.Add toppings and enjoy!

Raw berrylicious chocolate mousse (v, df, gf, rsf)2020-04-15T14:51:51+12:00

3-ingredient peanut butter cups (v, df, gf)

Try this incredibly easy and incredibly delicious gluten-free, dairy-free, vegan peanut butter cup recipe! Ingredients:1½ cup dark Trade Aid chocolate drops (vegan)1/4 cup good quality peanut butter (we love Fix & Fogg, Forty Thieves, and Pic’s)1/4 cup Raglan Coconut Yoghurt (Vanilla Bean)Method:Place 6 cupcake shells in a muffin tray so they are all ready to go.Mix the peanut butter and coconut yoghurt in bowl until it turns into a whipped consistency and set aside.Pour the chocolate drops into a pot and place on the stove top on medium heat.Make sure to keep mixing the chocolate drops until they have completely melted into a delicious runny chocolate base.Pour a thin layer of melted chocolate into each of the cupcake shells before using [...]

3-ingredient peanut butter cups (v, df, gf)2020-04-15T14:55:32+12:00

Raspberry Bliss Balls (v, df, rsf)

These little bliss balls are a yummy snack or after-dinner treat - so easy to make! Ingredients: 1½ cup raw cashews 1½ cup Date Mate Sesame Seduction (find here) ½ cup Raglan Coconut Yoghurt (Raspberry & Lime) 1½ cup frozen raspberries 4 tablespoons melted coconut oil 1½ cup oats (for gf option, use desiccated coconut) Method: Grind the cashew nuts in a blender and set aside Add the date mate, coconut yoghurt, melted coconut oil Process until all of the ingredients have combined Add the frozen raspberries and blend again for a few seconds until mixed through Combine with the oats Place the mixture in the fridge for an hour to harden Using your hands, roll the mixture into [...]

Raspberry Bliss Balls (v, df, rsf)2021-07-19T12:11:27+12:00

Vegan caramel cheesecake (v, gf, df, rsf)

Gluten-free, dairy-free, vegan cheesecake recipe drizzled with the most amazing salted caramel sauce!Ingredients:Crust1 cup raw almonds1 cup shredded coconut1/2 tbsp coconut oil, liquefied10 medjool datesCheesecake1 1/2 cup cashews, soaked overnight then drained (you can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours)1/2 jar of Vanilla Bean 700ml1/2 cup of coconut oil1 tbsp maple syrupSalted Caramel Sauce1 can (13.5 oz) full-fat coconut milk1/2 cup coconut sugar1/2 tsp sea salt1 tsp coconut oil1 tsp vanilla extractMethod:Place all crust ingredients into a food processor and process until it’s the texture of coarse sandPour the crust mixture into the springform pan and use your fingers to flatten itTo make the cheesecake filling, add all ingredients to a high-powered blender. [...]

Vegan caramel cheesecake (v, gf, df, rsf)2020-04-15T15:08:03+12:00

Carrot cake with coconut yoghurt frosting (df)

This carrot cake is packed with all sorts of goodness, texture and flavours. Finished off with a lush vegan coconut yoghurt frosting. Ingredients: The Cake 150 ml coconut oil 5 free-range eggs (vegan option: use chia eggs) 150 ml rice milk 100 ml maple syrup 350 g spelt flour 400 g grated carrots 2 tsp cinnamon 1 tsp baking powder a pinch of salt 1 tsp vanilla essence Coconut Yoghurt Frosting 1 cup of raw cashews soaked overnight and strained 1/4 cup Natural Greek-Style coconut yoghurt 2 tsp lemon juice 1 tsp vanilla 4 tbsp almond milk pinch salt 2 tbsp maple syrup handful of chopped walnuts Method: The Cake Preheat the oven to 180°C Melt the coconut oil in a saucepan and remove from heat Whisk together [...]

Carrot cake with coconut yoghurt frosting (df)2020-04-15T15:17:45+12:00

Apple pear crumble (v, df)

This apple pear crumble features a crunchy nutritious topping and a warm spiced apple and pear filling. Bake this vegan version as a satisfying treat for all the family – delicious with a bit of coconut yoghurt on top! Ingredients: Apple Pear Filling 3 pears, peeled and sliced 4 apples, peeled and sliced 2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 tablespoons coconut nectar or maple syrup 1/2 teaspoon salt 2 tablespoons of lemon juice Crisp Topping 1 cup of oats 1/2 cup buckwheat flour 1/2 mixed nuts 1/4 cup coconut sugar 1 teaspoon cinnamon 1/2 teaspoon salt 8 tablespoons coconut oil Yoghurt Topping Raglan Coconut Yoghurt (Natural, or Vanilla for a sweeter option) Method: Preheat oven to 170 degrees [...]

Apple pear crumble (v, df)2022-03-08T09:52:07+13:00

Chai latte chia pudding (gf, df, rsf)

With this cold weather, there’s nothing like the festive flavours of cinnamon, ginger and cloves. This chai latte chia pudding is loaded with warming spices and makes a healthy breakfast or dessert!Ingredients:Chia Pudding1/4 cup chia seeds1 cup Raglan Coconut Yoghurt Vanilla Bean2 tbsp maple syrupSpice Blend2 tsp cinnamon1/4 tsp ginger1/4 tsp allspice1/8 tsp cloves1/8 tsp nutmegMethod:In a bowl, mix together the chia seeds, yoghurt, maple syrup and 3/4 of the spice blendPlace in the fridge for at least 1 hour, or overnightGive it a taste and if you desire some more spice, mix in the rest of the spice blendServe with some yoghurt on top and cinnamon if desired

Chai latte chia pudding (gf, df, rsf)2020-04-15T15:33:18+12:00

3-ingredient cheese scones (v, df, rsf)

These beauties? Just 3 simple ingredients – self raising flour, coconut yoghurt and vegan cheese. They’re light and fluffy, but crunchy where they need to be. Dairy free and amazingly easy. And best of all, incredibly delicious! Ingredients: 1 1⁄4 cups self-raising flour 1 cup of Raglan Coconut Yoghurt (Natural) 1 1⁄4 cups of grated vegan cheese (Angel Food cheddar) Method: Preheat oven to 200°C and line a baking tray with baking paper. Grate cheese and combine 1 cup of cheese with 1 1/4 cups of flour, adding 1 tsp salt if you like Add yoghurt and bring together with a knife to make a soft dough Make 6 small balls and sprinkle with remaining cheese Bake for 15 [...]

3-ingredient cheese scones (v, df, rsf)2020-04-15T15:42:37+12:00

Coconut yoghurt waffles (v, df)

These vegan waffles are nice and crispy on the outside + soft and fluffy on the inside. You’ll never guess that they’re free of eggs and dairy! A perfect breakfast, especially when topped with our Vanilla Bean yoghurt. Ingredients: Waffles 1 1/4 cup unsweetened almond milk 1 tsp lemon juice or apple cider vinegar 1/2 cup Raglan Coconut Yoghurt (Vanilla Bean) 1/4 cup melted coconut oil or olive oil 1/2 cup gluten-free rolled oats 1 3/4 cup gluten-free flour blend 1/4 tsp salt 1 1/2 tsp baking powder 2 tbsp coconut sugar or organic cane sugar Topping Ideas Raglan Coconut Yoghurt (Vanilla Bean) Nut butter Fresh/dried fruit Nuts/seeds Method: Combine almond milk and lemon juice or vinegar in a medium-size mixing bowl and let set for 5 minutes. Then add yoghurt, coconut oil [...]

Coconut yoghurt waffles (v, df)2021-07-05T13:04:08+12:00

Raw Chocolate Easter Eggs (v, gf, df, rsf)

Why not make your own Easter eggs this year? These raw chocolate eggs are not only refined sugar free, they are stuffed with a dreamy coconut filling that you would never guess is good for you.Ingredients:Bounty Filling (makes approx 20 Easter Eggs)3 cup shredded coconut3/4 cup of Raglan Coconut Yoghurt (any flavour you like!)3/4 cup of coconut oilOr make different batches to create different coloured filling! (eg Mango & Turmeric for orange, Boysenberry for pink and Blackcurrant for purple)Raw Chocolate½ cup cacao butter melted, approx. 115g½ cup raw cacao powder¼ cup maple syrupMethod:To make the bounty filling, combine all ingredients in a large bowl and mix till well combined. It should hold together when pressed but still feel a little on the wet sideRoll [...]

Raw Chocolate Easter Eggs (v, gf, df, rsf)2020-04-15T15:58:54+12:00

Raw salted caramel slice (v, gf, df, rsf)

4-layered raw salted caramel slice. No-bake, paleo, vegan, gluten-free, refined sugar-free, yet DELICIOUS!Ingredients:Base (1st layer)1 cup almond flour1/2 cup unsweetened shredded coconut1/4 cup refined coconut oil4 Medjool datesCheesecake (2nd layer)1 cup cashews, soaked overnight then drained (You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours)2/3 jar of Raglan Coconut Yoghurt (Natural 700ml)1/4 cup of coconut oil1 tbsp maple syrupSalted caramel (3rd layer)1 1/4 cup Medjool dates1/4 cup nut butter of choice (I used almond butter)2 tbsp almond milk1 tsp vanilla extract1/4 tsp saltChocolate topping (4th layer)1/4 cup coconut oil1/3 cup cocoa powder1/4 tsp vanilla extract2 tbsp maple syrupMethod:Line an 8×8 inch pan with parchment paper. Set aside.For the first layer: add the almond flour, shredded coconut, [...]

Raw salted caramel slice (v, gf, df, rsf)2020-04-15T16:02:26+12:00

Blackcurrant tarts (v, gf, df, rsf)

These super simple Blackcurrant Tarts are so incredibly tasty! Ingredients: Base 2 1/2 cup Almond Meal 4 tbsp Coconut Oil 16 Medjool Dates Filling 100g Blueberries (additional handful to top tarts) 3/4 jar Raglan Coconut Yoghurt (Blackcurrant 400ml) 2 tbsp Coconut Oil 4 Medjool Dates Method: In a high powered food processor blitz the base ingredients until well combined and sticky. Once well combined, evening distribute fulling mixture into a greased (coconut oil) muffin tray or paper bake cups. Place tray in the freezer to set whilst you get started on the filling. In the same food processor, blitz the filling ingredients until smooth and well combined. Pour the filling mixture evening into the bases and pop back into the [...]

Blackcurrant tarts (v, gf, df, rsf)2020-04-15T16:07:32+12:00

Vegan raspberry cheesecake bars (v, df, rsf)

These vegan raspberry cheesecake bars are creamy, delicious, and loaded with raspberry goodness!Ingredients:Crust1 cup walnuts3/4 cup oats1 cup medjool dates1/2 tsp cinnamonpinch of saltFilling1 1/2 cups cashews, soaked overnight then drained (You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours)1 jar of Raglan Coconut Yoghurt (Raspberry & Lime)1/2 cup of coconut oil1 tbsp maple syrupjuice of 1 lemonzest of 1 lemon1 tsp vanilla extractRaspberry topping1 cup raspberries1 tbsp maple syrupNote: If you can’t get your hands on medjool dates, you can soak your dates for about an hour in warm water – this will soften them up so that they blend more easily.Method:In a food processor, blend the walnuts, oats, dates, and salt until [...]

Vegan raspberry cheesecake bars (v, df, rsf)2020-04-15T16:17:53+12:00

Frozen yoghurt strawberry, chia and coconut cheesecake (v, gf)

Ingredients:Base1 cup ground almonds1 cup coconut flour2 teaspoons date syrup or 4 pitted dates1/2 cup coconut oil2 teaspoons coconut sugar1 teaspoon cinnamonVanilla layer1 cups soaked cashews1/2 cup + 2 tablespoons Raglan Coconut YoghurtVanilla essence or pod4 teaspoons lemon juice2 teaspoons maple syrupStrawberry layer1 cups soaked cashews1 cup Strawberry & Acai Raglan Coconut YoghurtVanilla essence or pod4 teaspoons lemon juice2 teaspoons maple syrupRaspberry powder for colorTopping1x Bottle of CHIA blackcurrant or blueberry drink2 teaspoons lemon juice1 teaspoon coconut sugarMethod:Start with the base: melt the coconut oil and blend all ingredients together, using an electric mixer if necessary. Press this dense biscuit layer into the base of the tin and freeze for approximately 20 minutes.Whilst waiting, blend the soaked cashews – a [...]

Frozen yoghurt strawberry, chia and coconut cheesecake (v, gf)2020-04-15T16:22:40+12:00

Loaded Protein Shakes (v, gf)

Ingredients:Salted Caramel Shake1⁄2 cup frozen bananas1⁄2 cup Greek Style Raglan Coconut Yoghurt3 teaspoons honey or maple syrup2 tablespoons vanilla pea protein1⁄2 cup soy milk1⁄4 water1⁄2 ice1 teaspoon vanilla essence1 teaspoon of saltExtras: Popcorn coated in honey, toasted granola & buckwheat, coconut flakes maple syrup to decoratePeanut Butter Cup & Jam Shake1⁄2 cup frozen bananas1⁄2 cup Greek Style Raglan Coconut Yoghurt1 teaspoon honey or maple syrup2 tablespoons vanilla pea protein1⁄2 cup soy milk1⁄4 water1⁄2 ice1 teaspoon vanilla essence1 1⁄2 teaspoon peanut butterExtras: 2 x teaspoons jam or berries, chopped peanut, coconut flakes, freeze dried strawberries and extra peanut butter to decorateMethod:Blend ice, bananas, water, soy milk, yoghurt and all other ingredients until smooth & well combined.Decorate with toppings if desired and [...]

Loaded Protein Shakes (v, gf)2020-04-15T16:29:45+12:00

Vegan chocolate mousse (v, gf, df, rsf)

So delicious and decadent it couldn’t possibly be healthy, right? ????Ingredients:1 and 1/2 ripe avocados1/2 cup vanilla Raglan Coconut Yoghurt1/2 cup soaked dates3 tbsp cacao powderOptional- add 1 tbsp peanut butter for extra deliciousnessMethod:Place the dates in a heat safe bowl and cover with hot water for 5-10 minutes, or soak overnight.Place all ingredients into a food processor or blender and blend until combined and creamy.Serve immediately or keep in the fridge for up to 2 days.Top with freeze dried or fresh raspberries and coconut for dessert or granola for breakfast. Perfect for any time of day!

Vegan chocolate mousse (v, gf, df, rsf)2020-04-15T16:38:30+12:00

Raw lemon cheesecake (v, gf, df, rsf)

Ingredients: 2 teaspoons vanilla 3/4 cup coconut oil 1/3 cup maple syrup 3 Lemons 3 cups cashews (soaked for at least 3 hours or overnight) 1/3 cup New Zealand Raglan Coconut Yoghurt 1 drop dōTERRA lemon (optional) 2 cups walnuts 4-5 pitted medjool dates Method: Blend together the walnuts and dates in a food processor until combined. Place into a cake tin or pan and smooth out into a crust. Then in the food processor, blend the cashews (drained), melted coconut oil, yoghurt, vanilla, maple syrup and the juice and zest of the lemons. Blend until creamy and smooth and pour into the pre-prepared crust. Place in a freezer for a minimum of 3 hours or preferably overnight. Take [...]

Raw lemon cheesecake (v, gf, df, rsf)2021-04-06T16:30:52+12:00

Blueberry banana bread (v, gf, df, rsf)

This delicious and guilt free blueberry banana bread really hits the spot!Ingredients:200 g gluten free flour50 g almond flour2 heaped teaspoons of baking powder1/4 teaspoon baking soda1 tsp cinnamonPinch of salt3 medium sized bananas50 g Raglan Coconut Yoghurt60 g melted coconut oil (or sub olive oil)1 teaspoon apple cider vinegar120 ml almond milk (or extra depending on how dry your bananas are)100 g blueberriesMethod:Preheat the oven to 180 degrees.Mash the bananas and a bowl and add the yoghurt, oil, milk and the apple cider vinegar. In a separate bowl, sift together the flour with the baking powder,baking soda,salt and cinnamon.Add the dry ingredients into the wet and fold together until combined, make sure not to over mix.Once combined, add in the [...]

Blueberry banana bread (v, gf, df, rsf)2020-04-15T16:54:25+12:00

Raspberry ‘icecream’ (df, rsf, v, gf)

This simple recipe for raspberry ‘icecream’ serves two, but it’s so good you’ll want it all to yourself ???? Ingredients: 2 frozen bananas 1/2 cup frozen raspberries 1/2 cup Raspberry & Lime Raglan Coconut Yoghurt Dairy free milk Method: Add the frozen bananas, raspberries and the yoghurt to a blender or food processor. Blend away! Depending on your blender, you may need to add some dairy free milk. Add a tablespoon at a time until it’s your desired consistency. Serve immediately and enjoy ????

Raspberry ‘icecream’ (df, rsf, v, gf)2020-04-15T17:06:08+12:00

Mini vegan lemon pound cakes (gf, df, v)

Break out the recently released New Zealand Lemon Raglan Coconut Yoghurt for this flavour packed sweet treat! Ingredients: 1/4 cup melted coconut oil (or any other oil you have) 1/4 cup  New Zealand Raglan Coconut Yoghurt 1/4 cup non dairy milk 1/2 a mashed banana 3 tbsp lemon juice zest of two lemons 1 1/2 cup gluten free flour (or rice flour) 1/4 tsp baking soda 1/2 cup brown sugar pinch of salt Icing: 1 tbsp lemon juice and 1/2 cup icing sugar Method: Preheat your oven to 160 and grease 9 muffin tins. Sift together the flour, baking soda and salt into a bowl. Add in the sugar and give it a mix until combined. In a smaller [...]

Mini vegan lemon pound cakes (gf, df, v)2020-06-12T14:27:09+12:00

Vegan Coffee Cake (df, v, gf)

This moist and delicious coffee cake goes perfectly with a cup of coffee or tea and a big dollop of RCY yoghurt on the side! Ingredients: 2 1/4 cups gluten free flour 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup brown sugar 3/4 cup coconut oil + 1/4 cup for the crumble 1 cup almond milk (or soy) 1 tsp apple cider vinegar 2 tsp vanilla extract 1/2 cup strong brewed coffee 1/3 cup Raglan Coconut Yoghurt Method: Preheat your oven to 180. In a large bowl add all the dry ingredients together and mix well. Reserve 1/4 of this mixture, this will be the crumble topping. In a separate smaller [...]

Vegan Coffee Cake (df, v, gf)2020-04-15T17:11:55+12:00

Vegan Pumpkin Cream Pie (no bake)

This deliciously creamy pie is vegan, gluten free, refined sugar free and totally guilt free. ???? Ingredients: Base 1 1/2 cups gluten free oats 1/2 cup coconut flakes 1 cup nuts 1/2 cup chopped dates 1 tsp maple syrup 1 tsp cinnamon Filling 1 cup Raglan Coconut Yoghurt 1 cup pumpkin puree 3 tbsp gf cornflour or cornstarch (both work) 2 tbsp unrefined sugar 1 tsp vanilla pinch of salt 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon+1/2tsp nutmeg+1/2tsp ginger) Method: Blend all of the base ingredients together in a food processor until combined and almost like a dough, then press into a glass baking dish or a pie dish and place in the freezer to set while [...]

Vegan Pumpkin Cream Pie (no bake)2020-06-01T19:07:52+12:00

Vegan Chocolate Fudge Brownies (v, gf, df)

A melt-in-your-mouth chocolate kick without the guilt!Ingredients:1/2 cup coconut flour1/2 cup gluten free flour1 tsp cornstarch4 tbsp cacao powder1/2 tsp baking powder1/2 cup brown sugarsalt1/2 cup melted coconut oil or vegetable oil3/4 cup dairy free milk1/2 cup Raglan Coconut Yoghurtvanilla1/2 cup chocolate chips or dark chocolate chunks…or both Method:Preheat oven to 180c.Mix together all the dry ingredients in a bowl.In a separate bowl whisk together the milk, yoghurt, coconut oil and vanilla.Add the wet ingredients to the dry and fold until combined.Add the chocolate chips/chunks and mix through.Place the mixture into a baking tray lined with baking paper and bake for 17-20 minutes. The brownies will look slightly underdone when taken out of the oven, but once cooled they will be [...]

Vegan Chocolate Fudge Brownies (v, gf, df)2020-04-15T17:15:55+12:00

Strawberry & Acai Raw Mini Tarts (df, v, gf) (Makes 3)

A taste of the summer to come! Sweet, creamy and delicious. Ingredients: 1/2c almonds 1/2c sunflower seeds 10 dates soaked A pinch of salt 1/2 tsp maca powder 3 tbsp coconut oil, melted 1/2c soaked cashews 1c Strawberry & Acai Raglan Coconut Yoghurt 4 tbsp coconut oil, melted & cooled 1/2 tsp maca powder 1/4c freeze-dried strawberry cacao nibs (optional) mint leaves (optional) Method: Blend almonds, sunflower seeds, salt and maca powder in a food processor. Add dates one by one, and then coconut oil so mixture becomes firm and sticky, but not too wet. Line a muffin tray with baking paper, then divide mixture and press into inlets, forming a crust. Cream cashews in a food processor, then add [...]

Strawberry & Acai Raw Mini Tarts (df, v, gf) (Makes 3)2020-04-15T17:19:27+12:00

Lemon and Plum Cupcakes (df, gf)

Inspired by a Christmas ‘The Caker’ gift, these little lemon and plum beauties are a summery diversion from the not-so-summery weather! This recipe makes 12.Ingredients:Cakes1 1/4c Buckwheat Flour1 1/4c Breadfruit Flour (I used Maiden South Pacific)1 Lemon (rind and juice)2 1/2 tsp Baking powder4 tbsp Rice syrup4 tbsp Organic raw sugar1c Raglan Coconut Yoghurt (natural)1 Free range egg1/2c Organic sunflower oilSliced fresh plumsPinch of saltIcingRaglan Coconut Yoghurt (natural or blackcurrant & vanilla)Lemon juice (from lemon above)Icing sugarFreeze-dried plumsMethod:Preheat oven to 180CMeasure out flour, baking powder, salt and sugar into a large bowl.Combine oil, egg, syrup, lemon and sugar in a separate bowl. Remember to save some lemon juice for the icing!Add RCY and wet ingredients to the dry ingredients in [...]

Lemon and Plum Cupcakes (df, gf)2020-04-16T13:32:44+12:00

Chia Pot (gf, df, v)

A delicious breakfast alternative, dessert or afternoon pick me up. Full of the good stuff and super easy to make!Ingredients:4 tbsp Blackcurrant and Vanilla Raglan Coconut Yoghurt 2-3 tsp Chia seeds (we used organic chia seeds from Chia NZ) Fresh fruit, nuts and seedsMethod:Mix the chia and yoghurt together. Serve into a glass.Leave to set overnight in the fridge.Top with fresh fruit in the morning, nuts, dried fruit or seeds, drizzle with agave syrup or honey and enjoy!

Chia Pot (gf, df, v)2020-04-16T13:42:02+12:00

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