All Recipes

Roast Pumpkin in Creamy Coconut Sauce

Try this dish of creamy deliciousness for a Dairy Free dinner idea. Big thanks to my Mum (Kathy) for sharing her recipe with us! Was a hit when she made it for me and Mr Coconut.Ingredients:½ squash/pumpkin2 sticks sliced celery1 clove finely chopped garlic5 cm ginger root, finely chopped1 tsp cumin1 tsp ground coriander1 chilli finely chopped (or 1 tsp chilli powder)400ml Raglan Coconut Yogurt½ bunch fresh coriander, chopped½ cup slivered almonds and sunflower seeds (roasted)Method:Peel the pumpkin and cut into 4cm cubes. Lightly toss in coconut oil and roast at 180 degrees in a baking tray until tender.Sauté celery in 1 tbs oil until transparent.  Add garlic, chilli, ginger, cumin and ground coriander.  Cook for two minutes then add Raglan Coconut [...]

Roast Pumpkin in Creamy Coconut Sauce2020-04-16T15:49:20+12:00

Apple & Blueberry Almond Crumble

This Dairy and Gluten Free treat isn’t your traditional crumble, eat it for dessert OR as a delicious and healthy breakfast. Thanks to José from Swoon Food for sharing this recipe with us!Ingredients:3 apples1 cup blueberries1/4 cup pure maple syrup OR coconut sugar1/4 cup coconut oil1 cup ground almonds1 cup coconut thread1 tsp cinnamon1 tsp ginger1 tsp vanilla essence or powderpinch of Himalayan pink saltMethod:Preheat the oven to 170ºC. Wash the apples and blueberries well, and peel the apples if you are not using organic. Cut the apples into small cubes about 1cm square, and place in a baking dish with the blueberries.To make the crumble, place the coconut oil and pure maple syrup (if using – otherwise add the [...]

Apple & Blueberry Almond Crumble2020-04-16T15:51:42+12:00

Coconut & Vanilla Chia Seed Pudding

Fresh seasonal fruits complete this healthy dessert or breakfast. Another delicious recipe thanks to Lucy from Wholefood Nosh!Ingredients:2 tbsp chia seeds3 tbsp dried coconut thread1/2 tsp vanilla paste1 tsp cinnamon2 heaped tbsp Raglan Coconut Yoghurt3/4 cup water or almond milkMethod:Mix the almond milk and Raglan Coconut Yoghurt together. Put chia seeds in a small bowl or jar with the cinnamon and vanilla, then pour the coconut liquid over the top. Mix well so their are no chia seed clumps and it is evenly mixed through.Place in the fridge overnight or for at least an hour before serving.Serve with 2 dried figs, fresh fruit of your choice, 1 tsp of almond butter and extra yoghurt or chia seed jam for the ultimate chia [...]

Coconut & Vanilla Chia Seed Pudding2020-04-16T15:54:57+12:00

Coconut Yoghurt Fudge Bars

This creamy, fudgy slice is perfect for a sweet afternoon snack. Thanks to Lucy from Wholefood Nosh for contributing this recipe!Ingredients:1/2 cup figs1/2 cup raisins or dates2 cups oats1 cup shredded coconut3/4 cup Raglan Coconut Yoghurt1/4 cup agave syrup / raw honey or pure maple syrupJuice of 2 orangesMethod:Place figs and raisins in the food processor and process until they form a nice paste. Add remaining ingredients and process until well combined.Line a baking tin with baking paper and press mixture firmly into the tin. Place in the freezer or fridge for 30 minutes to set before serving.This slice freezes really well, or you can store it in the fridge for a week. Serve with a dollop of Raglan Coconut Yoghurt or [...]

Coconut Yoghurt Fudge Bars2020-04-16T15:56:09+12:00

Lemon, Macadamia & Coconut Yoghurt Slice

This delicious recipe from Nadia Lim’s Fresh Start Cookbook worked a treat when we added a little Raglan Coconut Yoghurt to the mix!Ingredients:BaseZest of 2 lemons1/2 cup thread or desiccated coconut3/4 cup fine-rolled gluten-free oats10 medjool dates, pittedPinch of salt1 tablespoon coconut oil or butterFilling1/2 cup macadamia nuts1/4 cup Raglan Coconut Yoghurt3/4 cup thread or desiccated coconutZest of 2 lemons1/4-1/3 cup lemon juice2-3 tablespoons pure maple syrup or liquid honeyMethod:Line a 18–20cm square cake tin with baking paper. Place all base ingredients in a food processor and blitz until well combined and crumbly, and the mixture holds together easily when pinched between your fingers.Use the back of a wet spoon to firmly and evenly press the base mixture into prepared tin.Place all [...]

Lemon, Macadamia & Coconut Yoghurt Slice2020-04-16T15:57:38+12:00

Bee Aware Month – 21 Amazing Facts about Bees & Honey

As you might already know, honey bees are under threat worldwide due to parasites, disease, climate change, air pollution, and pesticides. This news has us wondering… what we can do to help the bees?According to Albert Einstein, “If Bees disappeared off the face of the earth, Man would have only four years to live.” If like us, you want to help our buzzy friends survive, you can start by boycotting products containing neonicotinoids, buying local honey, and planting bee-friendly flowers in your garden. Having your own hive can also help – and that’s because unlike some commercial techniques, natural beekeeping actually supports bee health, prioritising pollination and natural reproduction over honey yields.September is Bee Aware Month in New Zealand – making this a great time for [...]

Bee Aware Month – 21 Amazing Facts about Bees & Honey2020-04-16T16:03:50+12:00

Dark Chocolate & Orange Raw Cheesecake

Inspired by Blue Frog Breakfast’s Dark Cacao & Bitter Orange Ceylon Cinnamon cereal, this raw cheesecake is the perfect combination of chocolate and zesty orange!Ingredients:Base2 spoons Fix & Fogg Dark Chocolate Peanut Butter1 spoon of HoneyHalf a cup of AlmondsHalf a cup of CoconutDates (about 10)Whizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set.Filling1 jar of Raglan Coconut Yoghurt1 cup of soaked cashews3 tablespoons Coconut OilTablespoon Raw Cacao3 rows of The Remarkable Chocolate Co’s 70% dark chocolate1 large peeled organic orange1 spoon coconut butter1 spoon almond butter1 tsp Raw HoneyVanilla essenceMethod:Blend the topping ingredients until very smooth, then pour over your base.Top with a few generous handfuls of Blue Frog Breakfast’s Dark [...]

Dark Chocolate & Orange Raw Cheesecake2020-04-16T16:06:19+12:00

Coconut Yoghurt Sourdough

This bread is grain, egg, dairy, starch and refined-sugar free – making it an ideal for anyone with special dietary requirements. Thanks to our friend Kayla for sharing this recipe!Ingredients:1 cup raw cashews1/3 cup Raglan Coconut Yoghurt1-2 teaspoons liquid honey3 tablespoons coconut oil¼ teaspoon salt¾ teaspoons baking soda3 tablespoons coconut flour3 gelatin “eggs” as belowGelatin Eggs3 tablespoons gelatin3 tablespoons vinegar3 tablespoons boiled waterMethod:Preheat your oven to 150 C on fan bake.Line a large loaf pan with baking paper. Mini loaves or large muffin tins also work well if you want to create bread rolls – due to the dense nature of the batter, the bread cooks best in small batches or as a “flat bread” as pictured.Blend the cashews, coconut [...]

Coconut Yoghurt Sourdough2020-04-16T16:08:10+12:00

Chocolate Protein Mousse Cups

Our friend Liz @whysohealthy did her own take on our triple-nut chocolate cake and created these little protein snacks with our coconut yoghurt. You can make them too by substituting 2 tbsp of cacao instead of the 1 tbsp of chocolate sauce in the mousse layer, and use The Honest Food Co’s primal protein mixed with melted coconut oil for the base. Liz has her own Instagram blog where she shares the science behind our healthy food choices. This time she’s featured our coconut yoghurt. Take it away Liz! Coconut yoghurt, whysohealthy? The first obvious benefit to coconut yoghurt is that its dairy free, and whilst almond milk is a great milk substitute, there isn’t really anything else in [...]

Chocolate Protein Mousse Cups2020-04-16T16:11:10+12:00

Indian Spiced Chickpea Stew & Coconut Raita

A cooling coconut raita makes the perfect accompaniment to this spicy stew. Thanks to Lily from The Lil Chickpea for this delicious recipe!Ingredients:Coconut Raita2 cups Raglan Coconut Yoghurt1 chopped brown onion1 medium carrot, chopped finely or grated2 fresh chilies chopped finely with or without seeds (depending on your spice preference)1 tbsp fresh grated turmeric1/2 tbsp ground turmeric2 garlic cloves crushed and finely chopped1 tbsp cumin seeds – toastedjuice of half a lemonhandful of fresh coriander, choppedsmall drizzle of olive oilgood pinch of sea salt and pepperHeat up a frying pan and add cumin seeds. Keep them moving over a low heat until they release their fragrant aroma. Then chuck all of the ingredients into a big bowl, mix it up, [...]

Indian Spiced Chickpea Stew & Coconut Raita2020-04-16T16:13:08+12:00

Apple Cinnamon Cake with Caramel Glaze

If you’re craving apple pie or cheesecake, this is a delicious and healthy alternative. Thanks to our friend Kayla for sharing this recipe! Ingredients: Base 1 cup cashews 1/2 cup coconut 1 cup dates 1/4 cup melted coconut oil Pinch of cinnamon Pinch of vanilla powder Whizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set. Apple layer About 1 cup of stewed apple Pinch of cinnamon Topping 1 1/2 cups of cashews (briefly soaked) 500ml Raglan Coconut Yoghurt 2 spoons of Chantal Apple Syrup or honey 4 spoons of coconut oil 1 tsp vanilla Pinch of salt Caramel glaze 400 ml coconut cream 1/2 cup honey 1/3 cup coconut oil Pinch [...]

Apple Cinnamon Cake with Caramel Glaze2020-04-16T16:16:51+12:00

Peanut Butter Banoffee Pie

This creamy, sweet Banoffee Pie is extremely addictive. Thanks to our amazing friend Kayla for sharing this recipe!Ingredients:Base100g of crunchy peanut butterHalf a cup of cashews2 tablespoons of desiccated coconutTablespoon of honeyTablespoon of coconut oilWhizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set.Caramel Sauce400 ml coconut cream1/2 cup honey or maple syrup1/3 cup coconut oilPinch of saltCombine ingredients in a saucepan on medium heat. Simmer gently, stirring often to prevent burning, until the sauce has reduced to a thick, golden caramel.Topping1-2 ripe bananas, sliced for layering1/2 cups of cashews (briefly soaked)3/4 jar of Raglan Coconut Yoghurt2 spoons of honey4 spoons of coconut oil1 tsp vanillaPinch of saltMethod:Once [...]

Peanut Butter Banoffee Pie2020-04-16T16:18:26+12:00

Kimchi & Coconut Yoghurt Dip

This zingy dip couldn’t be any easier! Try it with carrots, celery sticks, or served as a topping with veggie burger patties.Ingredients:1/2 a jar of Be Nourished Kimchi1 jar of Raglan Coconut YoghurtMethod:Mix together throughly, then store in a sealed container overnight in the fridge; the flavours will develop and the yoghurt will thicken up. Easy as!

Kimchi & Coconut Yoghurt Dip2020-04-16T16:19:57+12:00

Cranberry & Coconut Yoghurt Fairy Cake

This fun pink concoction is quite tart n’ tangy, thanks to its tahini base and cranberry topping. Decorate with chia seeds and coconut for a healthy twist on fairy sprinkles!Ingredients:Base1/3 jar Ceres Organics Unhulled TahiniHalf cup of ground almondsTablespoon of coconutTablespoon of raw organic honeyTablespoon of Pure Coco coconut oilWhizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set.ToppingCup of cranberries1 ripe bananaHalf cup of soaked cashews700ml jar of Raglan Coconut Yoghurt5 tablespoons of coconut oilTsp of honeyTsp of vanilla essencePinch of saltMethod:Blend the topping ingredients until very smooth, then pour over your base.Top with sprinkled chia seeds and pixie dust (or coconut if no pixie dust is available!) then leave [...]

Cranberry & Coconut Yoghurt Fairy Cake2020-04-16T16:21:24+12:00

Lemon Coconut Yoghurt Loaf

For a delicious afternoon treat we adapted this recipe from Julia & Libby, using Maiden South Pacific Breadfruit Flour and our very own Raglan Coconut Yoghurt. It turned out great! Use our version of the recipe below to try it for yourself.Ingredients:2 cups of Maiden South Pacific Breadfruit Flour1 jar of Raglan Coconut Yoghurt (700 ml)Grated rind of 2 small lemonsJuice of 2 small lemons2 organic eggs2 tsp baking powder1/2 tsp baking soda1/2 cup dark coconut sugar1/2 cup melted coconut oil1 tsp vanilla essenceMethod:Combine flour, baking powder, baking soda and coconut sugar in a bowl. Mix well.In a separate bowl mix together lemon juice, lemon rind, Raglan Coconut Yoghurt, eggs, coconut oil, vanilla essence.Once the wet and dry ingredients have been combined, [...]

Lemon Coconut Yoghurt Loaf2020-04-16T16:23:35+12:00

Buckwheat Bircher

This healthy, delicious bircher can be prepared the night before – making it ideal for anyone needing a grab-and-go breakfast! Thanks to Laura from All Day Energy for this amazing recipe.Ingredients:3 cup soaked Buckwheat grouts (at least 2 hours is best)2 cups chopped mixed nuts, soaked (8 hours or overnight)1 cup quinoa flakes or rolled oats (gluten free if sensitive)¼ cup chia seeds1-2 large green apples2 teaspoons cinnamon2 teaspoons of vanilla extract1 ½ cups water1 ½ cups nut milk1 cup shredded coconut1 Tablespoon honey / rice syrupToppings and extras½ cup sultanas, goji berries or raisinsBerries or fresh fruitRaglan Coconut YoghurtMethod:Rinse the pre-soaked buckwheat and place in a large mixing bowl. Rinse the pre-soaked nuts and add to the bowl. Add all the [...]

Buckwheat Bircher2020-04-16T16:25:38+12:00

Kumara, Lemongrass & Coconut Soup

This fragrant, Thai-inspired soup is quick and easy to make – perfect for those cold winter nights!Ingredients:Serves 2Coconut oil for frying1 small onion, diced1 stalk of lemongrass, finely chopped1 thumb-sized piece of ginger, finely chopped or minced1-2 large kumara, peeled and chopped1 large carrot, peeled and diced600ml – 1 litre of stockHalf a cup of coconut milk or creamSalt and pepper to taste2-4 spoons of Raglan Coconut YoghurtMethod:Using a large saucepan, lightly brown the onion. Add the lemongrass, ginger, kumara and carrot, and cook for around five minutes until softened.Add the coconut milk and stock, and simmer for around 20 minutes or until the vegetables are cooked right through.Puree the soup with a stick-blender. Add salt and pepper to taste, [...]

Kumara, Lemongrass & Coconut Soup2020-04-16T16:27:19+12:00

Frozen Raspberry & Coconut Yoghurt Dessert

This healthy dessert is perfect for when you’re craving something sweet and refreshing. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:Makes 2 cups1/2 cup fresh or frozen raspberries, plus more for decoration2 tablespoons water1/4 cup raw honey2 cups Raglan Coconut Yoghurt1/2 teaspoon vanilla extract1/4 cup unsweetened, shredded coconut, plus more for decorationMethod:At least 24 hours before making the frozen yoghurt, place the bowl of your ice cream maker in the freezer.Heat the raspberries with the water in a small saucepan over medium heat. Crush the berries with the back of a spoon and cook until they have completely cooked down into a sauce, about 2 minutes. Press the mixture through a fine-mesh strainer into a bowl and discard [...]

Frozen Raspberry & Coconut Yoghurt Dessert2020-04-16T16:29:11+12:00

Chunky Fix & Fogg Triple-Nut Chocolate Cake

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 …Ingredients:Base10 datesHalf cup of almondsHalf cup of desiccated coconut2 dessert spoons of coconut oil (I used Pure Coco’s extra virgin organic)1 dessert spoon raw organic honey1 tsp raw cacaoBlend 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.Topping1 large jar Raglan Coconut YoghurtHalf jar of Fix & Fogg’s Dark Chocolate Peanut Butter5 tablespoons of coconut oilHalf a cup of cashews (best if you’ve soaked them for awhile [...]

Chunky Fix & Fogg Triple-Nut Chocolate Cake2020-04-16T16:30:49+12:00

Berry, Chia & Coconut Breakfast Pudding

Full of antioxidant-rich fruit and gut-friendly probiotics, this healthy and delicious breakfast pudding is the perfect way to start the day. Thanks to Ginny from Paleo Prowess for sharing this recipe!Ingredients:550g bag of OOB Frozen Mixed Berries1 cup of whole organic blueberries½ cup of Ayam Coconut Cream½ cup of Raglan Coconut Yoghurt1 tsp pure vanilla essence2 tbsp Maple Syrup2 tbsp Chia SeedsMethod:Defrost the berries and drain the water off. Blitz them ‘til they’re as chunky or smooth as you like.Mix in the coconut cream, Raglan Coconut Yoghurt, whole organic blueberries, vanilla essence, maple syrup and Chia Seeds.Refrigerate overnight.Enjoy with an extra dollop of coconut cream and grated dark chocolate!

Berry, Chia & Coconut Breakfast Pudding2020-04-16T16:32:28+12:00

Breakfast Smoothie

What better way to get your five plus a day than with a healthy green smoothie? Use these ingredients or whatever you have available to make your own fruity creation. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:2 cups fresh baby spinach1 cup sliced kiwifruit1 banana, cut up1/2 cup chilled Raglan Coconut Yoghurt1/4 cup chopped fresh pineapple1/4 cup fresh orange juice2 tbsp chia seedsMethod:In a blender, combine spinach, kiwifruit, banana, yogurt, pineapple, orange juice and chia seeds.Cover and blend until nearly smooth, scraping sides of blender if necessary. Divide smoothie into two glasses and top with additional berries if desired.

Breakfast Smoothie2020-04-16T16:33:40+12:00

Indian Spiced Roast Cauliflower Salad

Created by the awesome peeps down at Commonsense Organics in Wellington, this is a healthy, satisfying option for winter days! Makes a big batch to get your lunches sorted for the week.Ingredients:Dressing700ml jar of Raglan Coconut Yoghurt1 tsp crushed garlic2 tbsp crushed ginger2 tsp saltZest of three lemons1 tbsp ground cumin1 bunch of herbs chopped (mint, coriander, parsley)Filling5 cups cooked puy lentils2-3 heads cauliflower florets6-7 grated carrotsSliced cabbage, red and green (¼ of each)2-3 sliced capsicums, mixed coloursMethod:Mix all the dressing ingredients together in a bowl.Roast the cauliflower heads in a splash of sunflower oil, cumin, coriander, cayenne pepper, salt, turmeric. Cook at 250c for 10 min, toss and roast for another 5 min.Combine all ingredients together, mixing the dressing [...]

Indian Spiced Roast Cauliflower Salad2020-04-16T16:36:04+12:00

Baked Pears with Honey Yoghurt Sauce

This dessert is perfect for entertaining because you can make the yoghurt sauce ahead of time. Let guests choose their own garnish by offering raisins, fresh raspberries or nuts on the side. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:1 cup Raglan Coconut Yoghurt1/4 cup raw honey2 tsp ground cinnamon2 tbsp coconut butter6 medium pears, peeled and halved1/2 tsp ground cloves1/2 cup raw sugar, (or replace with ¼ cup raw honey)1/2 cup toasted walnuts, chopped (optional)Method:Combine yoghurt with half the honey and the cinnamon in a medium sized bowl. Chill for at least 1 hour.Preheat oven to 175 °C. Melt the coconut butter in a pan over medium heat. Add the pear halves to the pan with the [...]

Baked Pears with Honey Yoghurt Sauce2020-04-16T16:56:31+12:00

Triple-Choc Fairtrade Banana Cake

Sometimes you just need a chocolate fix. Here’s the answer – and it’s only a little bit naughty!Ingredients:BaseHalf a cup of almonds2 spoons of raw cacao powderHandful of coconut flakesSpoon of raw organic honey2 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 sauceWhizz 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.Topping2 frozen Fairtrade bananas (I used All Good Bananas)8 pieces of Whittaker’s dark Fairtrade chocolate1/2 cups of cashews (briefly soaked)1/2 jar of Raglan Coconut Yoghurt2 spoons of coconut oil1 tsp [...]

Triple-Choc Fairtrade Banana Cake2020-04-16T16:58:06+12:00

Roasted Pumpkin Garlic Soup

Local chef Jimmy Boswell has been experimenting with our yoghurt, here’s one of his recipes that is perfect for winter-time …Ingredients:1kg pumpkin1 head garlic3 tablespoons olive oilSaltFresh ground pepper1 tablespoon olive oil1 onion2 stalks celery2 medium carrots1/2 tsp each ground cumin and cardamom1 tsp turmeric3 cups chicken or vegetable stock1/2 teaspoon fresh chilli, crushed (optional) or ¼ ground chilli powder.½ cup Raglan Coconut YoghurMethod:Cut the pumpkin into medium wedges, skin on. I don’t cut them too small since I am roasting them without peeling to get a bit of extra flavour into the pumpkin while it roasts. Toss in olive oil, season with salt and pepper in a roasting tin.Cut the top off a head of garlic and drizzle a little oil over the cloves then wrap the garlic in tin foil and add to the pumpkin. [...]

Roasted Pumpkin Garlic Soup2020-04-16T16:59:16+12:00

Mango & Coconut Yoghurt Raw Cake

Mango + Coconut = The taste of summer! This raw cake is a real winner, best made with fresh mango and garnished with flowers and lots of love.Ingredients:Base1 cup of shredded coconut1 cup sunflower seeds1/3 cup poppy seedsHalf teaspoon ground cinnamonPinch of salt7 dates, pitted and roughly chopped2 tablespoons waterFilling2 cups raw cashews or almondsTwo tablespoons raw honeyHalf teaspoon vanilla pastePinch of saltHalf cup coconut oil, in liquid form3 tablespoons waterCreamTwo fresh mangos4 – 6 tablespoons Raglan Coconut YoghurtHalf teaspoon vanilla pasteHalf tablespoon LSAPinch of salt1 tablespoon honeyMethod:BaseBlend all except dates and water in a blender or food processor.Add dates and water and blend again till you have a nice and sticky mass.Press mass into a spring-form. Once this is [...]

Mango & Coconut Yoghurt Raw Cake2020-04-16T17:02:11+12:00

Dairy-Free Tzatziki Dip

Refreshing and zingy, this dip is a fabulous dairy-free option for taking to parties or stashed in the fridge for a yummy quick snack with carrot and celery sticks.Ingredients:Juice from one lemon1 cucumber deseeded and diced1 jar of Raglan Coconut YoghurtSmall handful of chopped fresh parsley and chivesPinch of salt and pepperMethod:Mix it all up, top with parsley and leave in the fridge for a few hours to chill and let flavour develop.Serve with crunchy organic carrots and celery.

Dairy-Free Tzatziki Dip2020-04-16T17:04:02+12:00

Coconut Yoghurt Raw Cake

Coconut, glorious coconut! Experience it in its yummiest raw-cake form with this recipe. Really simple and fast to make.Ingredients:Base12 dates (soaked)2 spoons of cacao1 cup coconut1/2 cup of cashewsWhizz all the above in a food processor and then press into a round springform tin, pop in the freezer to set.Topping1 1/2 cups of cashews (briefly soaked)3/4 jar of Raglan Coconut Yoghurt2 spoons of honey4 spoons of coconut oil1 tsp vanillaPinch of saltMethod:Blend all of the above until very smooth, then pour over your base.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!

Coconut Yoghurt Raw Cake2020-04-16T17:05:18+12:00