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:

Base

• 10 dates
• Half cup of almonds
• Half cup of desiccated coconut
• 2 dessert spoons of coconut oil (I used Pure Coco’s extra virgin organic)
• 1 dessert spoon raw organic honey
• 1 tsp raw cacao

Blend it all up until the texture is sticky enough to press into the bottom of a springform tin. Pop in the freezer for 15 minutes to set.

Topping

• 1 large jar Raglan Coconut Yoghurt
• Half jar of Fix & Fogg’s Dark Chocolate Peanut Butter
• 5 tablespoons of coconut oil
• Half a cup of cashews (best if you’ve soaked them for awhile before-hand)
• 1 tablespoon of TradeAid chocolate sauce
• Teaspoon of vanilla

Method:

1. Put it all in a blender and blend until it’s thick; don’t blend too long, it’s nice a little bit chunky.
2. Spoon on top of the base and smooth it out with a spatula. Leave in the freezer for 3 hours and then it will be ready to eat!
3. Top with dusted cacao and coconut flakes, and serve with a teaspoon of F&F if you fancy.