If you’re craving apple pie or cheesecake, this is a delicious and healthy alternative. Thanks to our friend Kayla for sharing this recipe!



  • 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


  • 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 of salt

Combine ingredients in a saucepan on medium heat. Simmer gently, stirring often to prevent burning, until the sauce has reduced to a thick, golden caramel.


  1. Once your base is set, layer the stewed apple on top.
  2. Pop back in the freezer to chill. While it’s setting, blend the topping ingredients until very smooth, then pour over your base.
  3. Prepare your caramel and once ready, pour it over the frozen topping and return to the freezer. Alternatively you can pour on the caramel sauce when you’re ready to serve.

Share your creations!

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

More Recipes

  • Peanut-coconut curry (v, gf, df, rsf)
  • Red Velvet Beetroot Cake (df, gf*)
  • Mini vegan lemon pound cakes (gf, df, v)
  • Triple-Choc Fairtrade Banana Cake