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 …



  • 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.


  • 1 large jar Raglan Coconut Yoghurt
  • 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


  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.

Share your creations!

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

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