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:

Base

• 12 dates (soaked)
• 2 spoons of cacao
• 1 cup coconut
• 1/2 cup of cashews

Whizz all the above in a food processor and then press into a round springform tin, pop in the freezer to set.

Topping

• 1 1/2 cups of cashews (briefly soaked)
• 3/4 jar of Raglan Coconut Yoghurt
• 2 spoons of honey
• 4 spoons of coconut oil
• 1 tsp vanilla
• Pinch of salt

Method:

1. Blend all of the above until very smooth, then pour over your base.
2. 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!